Panipuri
Experience the ultimate street food indulgence with this homemade Panipuri recipe—a beloved Indian snack that’s as fun to prepare as it is to eat! Featuring crispy, golden puris made from semolina and fried to perfection, this dish is elevated with a flavorful stuffing of spiced mashed potatoes and chickpeas, bringing layers of texture and taste. To complete the magic, the puris are dipped in tangy, mint-infused tamarind water that bursts with sweet, spicy, and sour notes in every bite. Perfect for gatherings or an adventurous culinary journey, this recipe is a delightful mix of crunch, zest, and tradition that showcases the essence of Indian street food. Whether you call them golgappa or pani ke patashe, Panipuri is sure to charm your taste buds!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Semolina (Rava/Sooji)
- 1 tbsp All-purpose flour
- 0.5 tsp Salt
- 0.25 tsp Baking soda
- 0.5 cup Water
- as needed Oil for deep frying
- 2 medium Boiled potatoes, mashed
- 1 cup Boiled chickpeas or black chickpeas
- 1 tsp Black salt
- 1 tsp Chaat masala
- 0.5 tsp Cumin powder
- 2 tbsp Coriander leaves, chopped
- 0.5 cup Tamarind pulp
- 1 cup Fresh mint leaves, washed
- 2 small Green chilies
- 3 tbsp Jaggery
- 3 cups Cold water
Instructions
In a bowl, mix semolina, all-purpose flour, salt, and baking soda. Add water gradually and knead into a smooth and stiff dough. Let it rest for 30 minutes.
Divide the dough into small portions and roll each into small smooth balls. Flatten each ball slightly with a rolling pin to form thin discs, about 2 inches in diameter.
Heat oil in a deep pan over medium heat. Once the oil is hot, fry the puris until they puff up and are golden brown on both sides. Remove and place on paper towels to drain excess oil.
In another bowl, mix the mashed potatoes, boiled chickpeas, black salt, chaat masala, cumin powder, and coriander leaves thoroughly. Set aside.
To prepare the spicy water, blend mint leaves, green chilies, and a bit of water into a paste.
In a large bowl, mix the mint paste with cold water, tamarind pulp, jaggery, and salt to taste. Adjust the seasoning if necessary.
Crack open the top of each puri gently to create a hole. Stuff a small amount of the potato filling inside each puri.
Dip each stuffed puri into the prepared spicy water or pour the spicy water inside the puris just before eating.
Serve immediately to prevent the puris from becoming soggy.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 20.2 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
