Pani Puri Recipe
Discover how to make Pani Puri, a delightful snack known as Gol Gappe, featuring crunchy puris filled with a flavorful chana mix and tangy tamarind pani. This quick and easy recipe brings street food magic right into your kitchen!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">200g semolina (suji) for puri</li>
<li class="ingredients-single-item">1/4 tsp baking soda</li>
<li class="ingredients-single-item">Water as needed for dough</li>
<li class="ingredients-single-item">200g chickpeas (soaked overnight and boiled)</li>
<li class="ingredients-single-item">1 boiled potato, chopped</li>
<li class="ingredients-single-item">1 tsp chaat masala</li>
<li class="ingredients-single-item">1 tsp roasted cumin powder</li>
<li class="ingredients-single-item">Salt to taste</li>
<li class="ingredients-single-item">1 small onion, finely chopped</li>
<li class="ingredients-single-item">Fresh coriander leaves, for garnishing</li>
<li class="ingredients-single-item">Tamarind pulp (50g tamarind soaked in 200ml warm water, then strained)</li>
<li class="ingredients-single-item">2 tbsp jaggery or brown sugar</li>
<li class="ingredients-single-item">2 green chillies, finely chopped</li>
<li class="ingredients-single-item">1 tsp red chili powder</li>
<li class="ingredients-single-item">Mint leaves for the mint water</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Begin by making the dough for the puris. In a large bowl, mix semolina (suji), baking soda, and a pinch of salt. Gradually add water and knead into a stiff dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Meanwhile, prepare the filling by mixing together boiled chickpeas, boiled potato, chaat masala, roasted cumin powder, salt, finely chopped onion, and fresh coriander leaves. Set aside.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
For the tamarind pani, mix tamarind pulp with jaggery (or brown sugar), red chili powder, chopped green chillies, and salt. Adjust the consistency with water; it should be tangy and spicy. Refrigerate until serving.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
After the dough has rested, divide it into small balls and roll each into thin circles. Heat oil in a deep pan and fry the puris until they puff up and are golden brown. Drain on paper towels.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
To serve, make a small hole in the center of each puri. Fill with the chana mix, then spoon the chilled tamarind pani into the puris. Garnish with fresh mint leaves. Enjoy fresh for the best texture and flavor experience.
</li>
</ol>
Guilty Chef FAQ for
Chaiiwala
Pani Puri Recipe
What ingredients are used in Pani Puri from Chaiiwala?
Pani Puri from Chaiiwala uses ingredients like semolina for puris, soaked and boiled chickpeas, boiled potato, chaat masala, cumin powder, salt, onion, coriander, tamarind pulp, jaggery, chillies, and mint leaves.
How to cook Pani Puri from Chaiiwala at home?
Learn how to cook Pani Puri from Chaiiwala by firstly making the stiff dough for puris and letting it rest. Prepare a filling of chickpeas and potatoes, and a tangy tamarind pani. Fry puris, fill, and top with pani to serve.
What is the origin of Pani Puri?
Pani Puri, also known as Gol Gappe, is a popular street food dish originating from the Indian subcontinent. It's widely enjoyed across different regions of India with variations in names and fillings.
How many servings can this Pani Puri recipe make?
This Pani Puri recipe from Chaiiwala can make servings for around four people. Ensure it's enjoyed fresh for the best taste and texture.
What is the total time required to make this Pani Puri?
The total time required to make Pani Puri from Chaiiwala is approximately 60 minutes, with about 40 minutes for preparation and 20 minutes for cooking.
More Recipes from
Chaiiwala
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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"keywords": "Pani Puri, Indian street food, tangy tamarind pani, spicy snack, homemade Gol Gappe",
"recipeYield": "4",
"recipeCategory": "Snack",
"recipeCuisine": "Indian",
"nutrition": {
"@type": "NutritionInformation",
"calories": "120 calories",
"carbohydrateContent": "23 g",
"proteinContent": "4 g",
"fatContent": "1.5 g",
"saturatedFatContent": "0.2 g",
"cholesterolContent": "0 mg",
"sodiumContent": "350 mg",
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"recipeIngredient": [
"200g semolina (suji) for puri",
"1/4 tsp baking soda",
"Water as needed for dough",
"200g chickpeas (soaked overnight and boiled)",
"1 boiled potato, chopped",
"1 tsp chaat masala",
"1 tsp roasted cumin powder",
"Salt to taste",
"1 small onion, finely chopped",
"Fresh coriander leaves, for garnishing",
"Tamarind pulp (50g tamarind soaked in 200ml warm water, then strained)",
"2 tbsp jaggery or brown sugar",
"2 green chillies, finely chopped",
"1 tsp red chili powder",
"Mint leaves for the mint water"
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"@type": "HowToStep",
"name": "Prepare dough",
"text": "Begin by making the dough for the puris. In a large bowl, mix semolina (suji), baking soda, and a pinch of salt. Gradually add water and knead into a stiff dough. Cover the dough with a damp cloth and let it rest for about 30 minutes."
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"name": "Prepare tamarind pani",
"text": "For the tamarind pani, mix tamarind pulp with jaggery (or brown sugar), red chili powder, chopped green chillies, and salt. Adjust the consistency with water; it should be tangy and spicy. Refrigerate until serving."
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{
"@type": "HowToStep",
"name": "Fry puris",
"text": "After the dough has rested, divide it into small balls and roll each into thin circles. Heat oil in a deep pan and fry the puris until they puff up and are golden brown. Drain on paper towels."
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"@type": "HowToStep",
"name": "Serve",
"text": "To serve, make a small hole in the center of each puri. Fill with the chana mix, then spoon the chilled tamarind pani into the puris. Garnish with fresh mint leaves. Enjoy fresh for the best texture and flavor experience."
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"@type": "Review",
"author": "Kyung Kim",
"datePublished": "2024-04-02",
"reviewBody": "This Pani Puri is unbelievably delicious! Felt like I was in India having street food. Will definitely prepare this again.",
"name": "Authentic Taste",
"reviewRating": {
"@type": "Rating",
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{
"@type": "Review",
"author": "Aarón González",
"datePublished": "2024-04-15",
"reviewBody": "One of my favourites now! I love spicy food and this was perfect for me. Enjoyed cooking it too.",
"name": "Spicy and Tasty",
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"@type": "Rating",
"ratingValue": "5"
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},
{
"@type": "Review",
"author": "Maya Patel",
"datePublished": "2024-04-18",
"reviewBody": "Reminds me of home. This recipe was spot on. The flavours were balanced and the texture was perfect.",
"name": "Homemade Delight",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Mia Tan",
"datePublished": "2024-04-22",
"reviewBody": "Pani Puri has always been my favourite. Never thought I would be able to make it at home. But this recipe made it so simple and easy to follow.",
"name": "Easy and Fun",
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},
{
"@type": "Review",
"author": "Oliver Schmidt",
"datePublished": "2024-04-30",
"reviewBody": "Loved it! A great evening snack, filled with flavours and is surprisingly filling. Highly recommend it!",
"name": "Flavoursome Evening Snack",
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