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Authentic Street-Style Pani Puri

Pani Puri

Crisp hollow wheat and semolina spheres served with spiced potatoes and tangy herb water.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Puri Dough
  • 1 cup Whole Wheat Flour Atta
  • 1/4 cup Semolina Sooji, fine grind
  • 1/4 tsp Salt Regular table salt
  • 1/3 cup Warm Water Adjust as needed for a firm dough
Potato Filling
  • 2 medium Potatoes Boiled, peeled, and cubed
  • 1/2 cup Boiled Chickpeas Optional
  • 1/2 tsp Roasted Cumin Powder Jeera powder
  • 1/2 tsp Salt To taste
Spicy Mint Water (Pani)
  • 1 cup Fresh Mint Leaves Cleaned and washed
  • 1/2 cup Fresh Coriander Leaves Cilantro
  • 1 tsp Ginger Chopped
  • 1 tsp Black Salt Kala namak
  • 3 cups Cold Water Chilled
Frying
  • As needed Neutral Cooking Oil For deep frying

Equipment

  • 1 Rolling Pin For rolling out the dough.
  • 1 Deep frying pan For frying the puris.
  • 1 Slotted spoon To safely lower and remove puris from hot oil.

Method
 

  1. In a large bowl, combine the whole wheat flour, semolina, and salt. Gradually add warm water and knead into a stiff, smooth dough. Cover with a damp cloth and let rest for 30 minutes.
  2. Divide the dough into small portions. Roll each portion thin into a small circle or roll out a large sheet and cut out small rounds using a cookie cutter. Keep them covered with a damp towel.
  3. Heat oil in a deep frying pan over medium-high heat. Slide a few dough pieces into the hot oil. Press gently with a slotted spoon until they puff up, then flip and fry until golden and crisp.
  4. Mash the boiled potatoes slightly and mix with salt and cumin powder. Blend the mint leaves, coriander leaves, ginger, black salt, and cold water together in a blender to create the spiced green water.
  5. Gently crack the top of a fried puri, stuff with a small amount of potato filling, dip into the chilled mint water, and eat immediately in one bite.

Notes

Keep the rolled raw dough pieces covered with a damp cloth at all times to prevent them from drying out.
Ensure the oil is hot enough for the puris to puff instantly.