Entree: India – Indian Street Food Classics – पानी पुरी ➤ Pānī Pūrī (Crispy hollow fried dough filled with tangy spiced water, potato and chickpea mixture)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- For the puris:
- 1 cup (120 g) fine semolina (suji/rava)
- 1/4 cup (32 g) all-purpose flour (maida)
- 1/4 tsp (1 g) salt
- 1 tbsp (15 ml) vegetable oil, plus extra for kneading
- 1/3 to 1/2 cup (80–120 ml) water, as needed to form dough
- 2 cups (475 ml) neutral oil for deep frying
- For the filling:
- 2 medium potatoes, boiled, peeled and roughly mashed, about 12 oz (340 g) usable
- 1 cup (200 g) cooked chickpeas
- 1/2 tsp (1 g) roasted cumin powder
- 1/2 tsp (2 g) chaat masala
- 1/4 tsp (1 g) red chili powder or to taste
- Salt to taste
- For the pani (spiced water):
- 1 cup (25 g) fresh mint leaves, packed
- 1 cup (25 g) fresh cilantro leaves, packed (stems discarded)
- 2 green chilies, adjust to taste
- 1/3 cup (80 g) tamarind paste
- 3 tbsp (45 ml) lemon juice
- 1 tsp (2 g) roasted cumin powder
- 1/2 tsp (2 g) black salt
- 1/2 tsp (1 g) regular salt, or to taste
- 4 cups (960 ml) cold water
- 1 tsp (4 g) sugar or jaggery, optional and to taste
- For the sweet tamarind-date chutney (optional):
- 1/2 cup (120 g) tamarind paste
- 1/4 cup (60 g) jaggery or brown sugar
- 1/2 tsp (1 g) roasted cumin powder
- Pinch of salt
- Garnishes/serving:
- 48–60 ready-made puris or the puris prepared above
- 1/4 cup (25 g) finely chopped cilantro
- 1/4 cup (40 g) finely diced raw onion (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Make the puri dough by mixing semolina, flour and salt in a bowl; add 1 tbsp (15 ml) oil and just enough water (1/3–1/2 cup (80–120 ml)) to form a stiff, smooth dough. Knead 3–4 minutes, cover and rest 20 minutes.
2. Step 2: Divide dough into small balls (about 48–60), roll each into very thin 1.5–2 inch (4–5 cm) discs. Heat oil in a deep pan to 350°F (175°C). Fry discs few at a time, pressing gently—puri will puff and turn golden. Drain on paper towels and let crisp fully.
3. Step 3: Prepare the filling by combining mashed potatoes and cooked chickpeas with roasted cumin, chaat masala, red chili powder and salt. Adjust seasoning; keep warm or at room temperature.
4. Step 4: Make the pani by blending mint, cilantro, green chilies, tamarind paste, lemon juice, roasted cumin, black salt, regular salt, sugar and 1 cup (240 ml) water into a smooth paste. Transfer to a bowl, add remaining cold water (about 3 cups (720 ml)), taste and adjust seasoning; chill.
5. Step 5: For sweet chutney, simmer tamarind paste with jaggery and a little water until slightly thickened, stir in cumin and salt, cool.
6. Step 6: To serve, crack the top of each puri to make an opening, spoon in about 1 tsp (5–7 g) potato-chickpea mixture, add a few drops of sweet chutney if using, then fill with chilled pani. Garnish with cilantro and a few diced onions and serve immediately so puris remain crisp.

1. Step 1: Make the puri dough by mixing semolina, flour and salt in a bowl; add 1 tbsp (15 ml) oil and just enough water (1/3–1/2 cup / 80–120 ml) to form a stiff, smooth dough. Knead 3–4 minutes, cover and rest 20 minutes.
2. Step 2: Divide dough into small balls (about 48–60), roll each into very thin 1.5–2 inch (4–5 cm) discs. Heat oil in a deep pan to 350°F (175°C). Fry discs few at a time, pressing gently—puri will puff and turn golden. Drain on paper towels and let crisp fully.
3. Step 3: Prepare the filling by combining mashed potatoes and cooked chickpeas with roasted cumin, chaat masala, red chili powder and salt. Adjust seasoning; keep warm or at room temperature.
4. Step 4: Make the pani by blending mint, cilantro, green chilies, tamarind paste, lemon juice, roasted cumin, black salt, regular salt, sugar and 1 cup (240 ml) water into a smooth paste. Transfer to a bowl, add remaining cold water (about 720 ml), taste and adjust seasoning; chill.
5. Step 5: For sweet chutney, simmer tamarind paste with jaggery and a little water until slightly thickened, stir in cumin and salt, cool.
6. Step 6: To serve, crack the top of each puri to make an opening, spoon in about 1 tsp (5–7 g) potato-chickpea mixture, add a few drops of sweet chutney if using, then fill with chilled pani. Garnish with cilantro and a few diced onions and serve immediately so puris remain crisp.