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Crispy Indian Pani Puri Recipe Easy Homemade Tangy Street Food Delight

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A quick and easy recipe for crispy homemade puris served with tangy tamarind water and savory fillings, capturing the authentic Mumbai street food experience.

Ingredients

  • Semolina (sooji) – 1 cup (120 g), fine texture for crisp puris
  • All-purpose flour (maida) – 2 tbsp (15 g)
  • Semolina, coarse – 1 tbsp (10 g)
  • Water – approx. ½ cup (120 ml), warm, to knead dough
  • Oil – for deep frying (neutral oil like sunflower or canola preferred)
  • A pinch of salt
  • Tamarind paste – 2 tbsp (30 g)
  • Mint leaves – 1 cup (packed), fresh
  • Coriander leaves – ½ cup (packed), fresh
  • Green chilies – 2, chopped
  • Black salt – 1 tsp
  • Roasted cumin powder – 1 tsp
  • Chaat masala – 1 tsp (optional)
  • Jaggery or sugar – 1 tsp
  • Cold water – 4 cups (1 liter)
  • Boiled potatoes – 2 medium, peeled and mashed
  • Boiled chickpeas or black peas – ½ cup (optional)
  • Chaat masala – ½ tsp
  • Salt – to taste
  • Red chili powder – ¼ tsp (optional)

Instructions

  1. Make the Puri Dough: In a large bowl, combine 1 cup semolina, 2 tbsp all-purpose flour, 1 tbsp coarse semolina, and a pinch of salt. Slowly add approx. ½ cup warm water while mixing until a stiff dough forms. Knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20-30 minutes.
  2. Prepare the Tangy Pani: While dough rests, blend 1 cup fresh mint leaves, ½ cup coriander leaves, 2 chopped green chilies, and 2 tbsp tamarind paste with 1 cup cold water until smooth. Strain this mixture through a fine sieve into a large bowl. Add 3 more cups cold water, 1 tsp black salt, 1 tsp roasted cumin powder, 1 tsp chaat masala, and 1 tsp jaggery or sugar. Stir well and chill in the fridge for at least 30 minutes.
  3. Prepare the Filling: Mix mashed boiled potatoes with boiled chickpeas, ½ tsp chaat masala, salt to taste, and ¼ tsp red chili powder. Combine well and keep aside.
  4. Roll the Puris: Divide the dough into small lemon-sized balls. On a lightly floured surface, roll each ball into a very thin circle (about 2 inches/5 cm diameter). If the dough is sticky, sprinkle a little semolina on the surface.
  5. Fry the Puris: Heat oil in a deep frying pan over medium-high heat (about 350°F/175°C). Test by dropping a small piece of dough—it should puff and rise immediately. Fry the puris in batches, gently pressing them with a slotted spoon to puff up. Remove as soon as they puff and turn golden brown. Drain on paper towels.
  6. Assemble and Serve: Crack a small hole in the center of each puri. Fill with a teaspoon of the potato filling, then dip into the chilled pani or spoon it over generously. Eat immediately.

Notes

Work quickly when filling and serving to keep puris crispy. Keep pani chilled for best flavor. Maintain oil temperature around 350°F (175°C) for perfect puffing. Dough should be stiff but pliable. Thin rolling of puris helps them puff better. Store leftover puris in airtight container at room temperature for up to 2 days. Pani can be refrigerated for 2-3 days and stirred before serving.

Nutrition

Keywords: pani puri, Indian street food, crispy puris, tamarind water, tangy pani puri, homemade pani puri, Mumbai street food

Find it online: https://flurpchef.com/crispy-indian-pani-puri-recipe-easy-homemade-tangy-street-food-delight/