Pani Puri

13 Oct

Pani Puri.

Pani Puri is a popular street snack with small crisp poori stuffed and filled with spicy water. Fine sooji is kneaded into soft dough along with little maida. The dough is divided into small portions and each portion is rolled into small poori. Garbanzo and potato are cooked and mashed along with spices for spicy filling for pani puri. A spicy herb water is prepared to dip the pani puri just before serving.
Makes: around 50 Pani Puri.


Fine Sooji 1 Cup
Plain Flour 1 1/2 tbsp
Water 1/2 Cup
Salt to taste


Fresh Mint Leaves 1/2 Cup Packed
Fresh Coriander Leaves 1/2 Cup Packed
Green Chiles 1 – 2
Ginger 1 inch Piece
Tamarind Extract 2 tsps
Lemon Juice 1 1/2 tsps
Roasted Cumin Powder 1 tsp
Black Salt 1/4 tsp
Red Chile Powder 1/4 tsp
Salt to taste


Cooked Chickpeas 1/2 Cup
Potato 1 Medium
Onion 1/2 of Small One
Chaat Masala 1/4 tsp
Cumin Powder 1/2 tsp
Red Chile Powder 1/2 tsp (optional)
Salt to taste

Method of preparation:

Cook the potato in enough water till soft. Peel and mash the potato.
Peel and finely chop the onion.
For the pani puri filling, mix together mashed potato, cooked chickpeas, chopped onion, chaat masala, cumin powder and salt.

For pani, blend all the pani ingredients with little water into smooth paste.
Dilute the ground paste with enough water (around a cup).
Adjust any seasonings if required and keep refrigerated.

In a mixing bowl, add fine sooji, plain flour and salt.
Pour 80% of the water at a time and mix.
Add remaining water when necessary and knead into a somewhat soft dough.
Cover the pani puri dough with a damp kitchen towel and rest it for 10 – 15 minutes.

Then divide the dough into around 50 almost equal parts.
Roll out each divided portion into around 2 inch diameter circle.
If the dough sticks to the pin, apply little oil to the rolling pin to ease the rolling process.
Rolled out poori looks not too opaque but little transparent.
Place each rolled out small puri on a damp kitchen towel.
Don’t let the rolled out puris dry out.
Place another damp kitchen towel on top of rolled out puris if necessary to not let the air dry them.

Heat a deep frying pan on medium high heat, add oil and let it get hot.
Then slowly drop around 5 – 8 puri depending on the width of the frying pan.
Lightly press each puri to help it puff up.
Once puffed and light golden color on both sides, remove onto absorbent paper.
Repeat the same with remaining puri.
Store tight deep frying puri for a week or two.
The pani and the stuffing can also be stored in a refrigerator for about a week.

When ready to serve, tap one side of the puri to make a hole.
Stuff a tsp or more of the potato garbanzo filling into each puri.
Dip each stuffed puri into prepared pani and consume immediately.
Notes:Make sure to get the pani puri dough right.

Suggestions: If the puri of pani puri doesn’t puff up, these could be some possible reasons. First, the dough might have gone wrong. Dough has to be pliable and little soft. Or the puri is rolled out too thick for it to puff up. Or the oil is not hot enough for the puri to puff up. Or the puri has dried out in the open air for the puri didn’t puff up.
Variations: There are numerous versions for filling and stuffing for pani puri. Sprouted moong, garbanzo beans, onions, potato, boondi, dal moth etc can be used as a filling. Amchur, raw mango pulp, black pepper powder, sugar or jaggery (if pani has to be sweet), chaat masala, etc can be added to the pani.
Other Names:Gol Gappa, Phuchka, Phoochka, Bataashaa, Gup chup, Pani Poori, Paani Puri.

23 Responses to “Pani Puri”

  1. Kavitha October 14, 2009 at 8:55 am #

    yummy raji…this is one of my favourite….

  2. upendra October 14, 2009 at 1:32 pm #

    i love very much favorite dish for ever me and family.
    but could not make exctly puri and pani contents. While watch many times that on road sellers of pani store in big earthen pots do not many materials in it. But he just few whisk few times whole water in it and water is tasty. Even water is almost transparent but tasty. At home even after many branded ready to pack materials plus fudina and coriender also added as listed then also it is not that tasty. This is and only particular place panipuri seller from UPbhais are masters.
    would like feedback from other
    Happy DIWALI!!!

  3. Niranjala Kumari Galhenage October 14, 2009 at 8:12 pm #

    Can you please tell us non-iIndians what is sooji?. it will be helpful if you can give us a list of Indian + English names for all Indian cooking ingredients. Thanks


  4. upendra October 15, 2009 at 11:37 am #

    Dear Niranjala Kumari
    Please click at bottom in this website “Glossary” there you will find each food english, hindi and other language listed. There are other websites also. But sooji means ‘Semolina’ and also it is called ‘Rava’ in Gujarati language. other wise click in and list for indian food.

  5. Raji October 20, 2009 at 10:11 am #

    @kavitha its my fav. too
    @upendra you were right. Too many ingredients can complicate and at times spoil the taste of the pani. Try adding or removing the ingredients to see what u like. Make sure to use fresh ingredients if possible cuz store bough pani puri packets are not so good.
    n thank you so much for responding to other comments.
    keep visiting.

  6. samsath begum October 29, 2009 at 10:36 am #

    hai my favorite dish yamyyyyyyyyyyyyyyyyyy

  7. samsath begum(sri lanka) October 29, 2009 at 10:39 am #

    hai my favorite dish yamyyyyyyyyyyyy

  8. rahul November 27, 2009 at 4:36 pm #

    i love this very much

  9. rahul November 27, 2009 at 4:38 pm #

    check this out everyone

  10. Mansa Srivastava March 1, 2010 at 10:06 pm #

    please also tell us some cake recipes..i have made this website as my homepage,,,,,really a wonder …….for all the indian type food….

  11. radhika April 22, 2010 at 8:43 pm #

    wheat,suji,maida are prohibited for celiac patients.then how to make pani puri.

  12. Raji April 22, 2010 at 11:59 pm #

    thx for the comments guys
    @mansa srivastava thank you so so much for making it a homepage. i will try to post cakes in future. thank you.
    @radhika am not really sure if you can make puri out of gluten free flours. sorry

  13. vilekha June 1, 2010 at 6:30 am #

    hi raji,

    can u plz give us recipe for making sev………….

  14. alia August 15, 2010 at 2:04 am #

    always think if any chance i can eat this pani puri….look delicious,

    since im living in malaysia….so no chance to taste it. too sad.

  15. rekha rani October 9, 2010 at 1:53 am #

    my favourite of all dish iz pani puri ……….yamyyyyyyyyyy

  16. kamal October 22, 2010 at 1:30 am #

    thanx raji i like gol gappa but didn’t know how to make gol gappa .u help me a lot . luv u

  17. romona monteiro November 8, 2010 at 8:06 am #

    i love pani puri and if it is cold pani then it is yam…………

  18. sadaf February 3, 2011 at 5:00 am #

    I love this,uuummmmmaaaaaaahhhhh!!!!!!!!!!!!!

  19. farida iqbal June 22, 2011 at 2:45 pm #

    panipuri is like it very much

  20. Bhavani July 16, 2011 at 7:30 am #

    Rajiiiii……. Panipuri super,.,.,.,
    I like this a lot,,..

  21. Baljinder December 6, 2011 at 2:12 am #

    I love this yammmmmmmmmmmmnniiii

  22. Ravindra December 19, 2011 at 7:18 am #

    Ginger 1 inch Piece ?
    not matching for pani puri


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