Make Pani Puri


For The Puris

  • 1/2 cup fine semolina (rava)
  • 1/2 tbsp plain flour (maida)
  • 3 tbsp soda water (bottled)
  • salt to taste

For The Pani

  • 1 1/2 cups chopped mint leaves (phudina)
  • 1 tbsp chopped coriander (dhania)
  • 1/3 cup tamarind (imli)
  • 25 ginger (adrak)
  • 4 to 5 green chillies
  • 1 tsp roasted cumin seeds (jeera) powder
  • 1 1/2 tsp black salt (sanchal)
  • salt to taste

Other Ingredients

  • 1 recipe khajur imli ki chutney
  • 1/2 cup mixed sprouts , boiled
  • 1/2 cup boondi , soaked and drained

For the puris

  • Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
  • Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½”) circles.
  • Place these circles under a damp cloth for about 5 minutes.
  • Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
  • Remove, drain on absorbent paper and store in an air-tight container.

For the pani

  • Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
  • Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
  • Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
  • Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed

  • Crack a small hole in the centre of each puri.
  • Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.


  • You can use ragda instead of the sprouts or boondi.

Shared by: Kajal Patel-

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