Pani Puri


  • 1/2 cup sooji
  • 3 tbsp maida
  • 2 to 3 tbsp soda water
  • salt to taste
  • oil for deep-frying

For filling

  • 2 medium boiled potatoes
  • 1/2 cup boiled dried yellow peas
  • salt to taste
  • Chat masala 1/2 tsp
  • Green chutney
  • Red Tamarind Chutney

To make pani

  • 1/2 cup Tamarind (Imli) Pulp
  • 2 tbsp roasted Cumin Seed (Jeera) Powder
  • 1 cup Coriander Leaves
  • 1 cup Mint Leaves (Pudina Leaves)
  • 3-4 Green Chilly (Hari Mirch)
  • 1 tsp Black Salt

Method for puri

  • Mix maida, sooji, salt and soda water and knead soft dough. cover with wet cloth and keep it for atleast 15-20 minutes.
  • Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
  • Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
  • keep them covered with damp muslin cloth while making more pooris from balls
  • Now heat oil in a kadhai and deep fry the poori in hot oil on a medium flame till they puff up and are Golden brown in colour (press each puri using a slotted spoon till they puff up in the oil).
  • Let them cool and store in an air-tight container.

For the pani

  • Combine all ingredients except the black salt and boondi in the blender and grind to a fine paste using a little water.
  • Transfer the paste into a large bowl and and add with 1 litre of water, the black salt and salt as required and mix boondi.
  • Chill for at least 2 to 3 hours in refrigerater.

To Make The Filling

  • In a bowl mix boiled yellow peas, roughly mashed potatoes, chat masala and salt and Keep aside.

To Serve

  • Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney or tamarind chutney and fill chilled pani prepared earlier.