Spicy Pani Puri Recipe: A Step-by-Step Guide to the Ultimate Indian Street Food
35 minutes
1098 reads
About Spicy Pani Puri Recipe: A Step-by-Step Guide to the Ultimate Indian Street Food
Experience the explosion of flavors in this authentic Pani Puri recipe! This popular Indian street food is a delightful combination of crispy puris, tangy tamarind chutney, spicy water, and flavorful chickpeas. It's the perfect snack for any occasion, offering a fun and interactive eating experience.Learn how to make perfectly crisp puris from scratch, and master the art of creating the signature spicy pani (water). This detailed recipe ensures a delicious Pani Puri experience, even for beginner cooks. Get ready to tantalize your taste buds!This recipe provides clear instructions and helpful tips to achieve that authentic street food taste at home. Impress your friends and family with this iconic Indian chaat!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Puri Dough
- 1 cup All-Purpose Flour also known as ata, maida
- 1/2 cup Semolina suji
- 1/2 tsp Salt
- 1/2 cup Water add gradually until dough forms
For the Boiled Chickpeas (Channa)
- 2 cup Kabuli Chana boiled until tender, chickpeas
- 1 tbsp Lemon Juice
- 1/2 tsp Coriander Powder roasted
- 1/4 tsp Chili Powder adjust to taste, red
- 1/4 tsp Salt
For the Pani (Spicy Water)
- 1 cup Water
- 1 tbsp Tamarind Paste
- 1 tbsp Cumin Powder roasted
- 1 tbsp Mint Paste pudina, fresh
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Salt kala namak, black
- 1/4 tsp Salt
- 1 tbsp Lemon Juice
- 1/4 tsp Asafoetida optional, hing
Instructions
Prepare the Puri Dough
- Combine all-purpose flour, semolina, and salt in a bowl. Gradually add water, mixing until a smooth, pliable dough forms. Knead for 5-7 minutes until smooth and elastic.
Make the Puri
- Roll out small portions of the dough into thin circles (about 2-3 inches in diameter). Heat oil in a pan and fry the puris until they puff up and turn golden brown.
Prepare the Boiled Chickpeas
- In a bowl, combine the boiled chickpeas with roasted coriander powder, red chili powder, lemon juice, and salt. Mix well and set aside.
Make the Pani (Spicy Water)
- In a bowl, combine water, tamarind paste, roasted cumin powder, mint paste, red chili powder, black salt, salt, and lemon juice. Mix thoroughly and adjust seasonings to your preferred level of spiciness. Add asafoetida (hing) if using.
Assemble and Serve
- Gently fill each puri with the prepared chickpeas. Pour the spicy pani over the chickpeas. Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Pani Puri
- For extra crispy puris, use a combination of all-purpose flour and semolina. The semolina adds a nice texture.
- Don't overcook the puris; they should be golden brown and puffed up, not dark brown.
- Adjust the spice levels in both the chickpeas and the pani to suit your taste preferences. Start with less chili powder and add more gradually.
- For a more flavorful pani, you can add a pinch of chat masala or a few drops of your favorite hot sauce.
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Pani Puri
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Recipe Nutrition
Calories: 301kcalCarbohydrates: 61gProtein: 11gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 200mgFiber: 3g
Geeta Biswas
Articles: 919
5 Comments
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This looks incredible! Thank you.
Absolutely fantastic! Thanks for the recipe.
Such a scrumptious dish! Thank you.
Gol gappe me pani mere mupe pani
This looks so inviting! Thank you.