Skip to main content

Pani Puri Street Style Recipes As A Side Dish

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."


Pani Puri Recipe


1/4 tsp: Asafoetida
1 powder tsp: Chili pepper, Red
6: Chillies, Green
7/16 Leaves cup: Coriander
1/2 Leaves cup: Mint
1/4 cup: Moat beans sprouts
2: Potato
4 tbsp: Tamarind pulp

1/2 cup: Chutney, Sweet
2 tsp: Lemon juice

Baking & spices
1/4 cup: Maida / flour
5: Salt
1 1/4 tsp: Salt, Black

Oils & vinegars
1: Oil - to deep fry

9 cups: Water

null: Chat Masala - 1/2 tsp
null: Roasted Jeera Powder - 1 tbs
null: Sooji / Rava - 3/4 cup


  • Mix together sooji, maida and salt.
  • Add enough water to make a slightly sticky dough.
  • Cover and set aside for 30 minutes.
  • The sooji will absorb the water and the dough will be crumbly and dry.
  • Sprinkle water and start kneading the dough.
  • Sprinkle and knead until you get a nice soft non sticky dough.
  • Divide into 6 equal portions.
  • Divide each portion into 10 equal portions again. Heat oil. Place all the dough balls in a plate and cover with a cloth so that it won't dry. Take 6 - 7 balls at a time, roll into puris of even thickness and drop into hot oil. Press with a ladle and you will see it puffing up. Turn flame to medium low and fry the puris until they are golden and crisp and there is no sizzling in the oil. Drain oil and transfer to a bowl.
  • Finish off all the puris. Once cool, place in an airtight jar and use when needed. Boil, peel and mash potatoes. Add the sprouts, salt, red chilly powder, chat masala, bvlack salt and coriander leaves. Combine all the ingredients and transfer it to a serving bowl. Grind together mint, coriander, green chillies. Add it along with the other ingredients.
  • Chill for 3-4 hours before serving. Mix together all the ingredients and chill for 3 - 4 hours before serving. Strain the pani before serving. Arrange the puris on a platter. Make a small hole in the centre of each puri and stuff it with the filling mixture.

Pain Puri Street Style Recipe


2 cups: Chickpeas, Cooked
1 tbsp: Cilantro
1 3-inch Slice: Ginger
3: Green chilies, ground
2: Onions
4: Potatoes
1 5-inch Slice: Tamarind

Baking & spices
3 tbsp: All-purpose flour
1 tsp: Chili powder
1 1/2 tsp: Salt
1 tsp: Salt, Black
1 cup: Semolina flour

Oils & vinegars
1: Oil
3 tbsp: Oil

Nuts & seeds
1 1/2 tsp: Cumin, Powder

4 1/3 cup: Water

null: 1 and ½ Teaspoon Chaat Masala
null: 2 and ½ Tablespoons Jaggery
1 Pinch: Tartaric acid


  • Boil the potatoes and white chickpeas for the filling. In the meantime, cut the onions and cilantro and keep them aside. Soak the tamarind in lukewarm water for 8-9 minutes. While the filling ingredients are boiling, move to the puris.
  • Start by combining the semolina and all-purpose flour in a large bowl, and add a little bit of oil. Mix well until the semolina turns moist and the mixture starts looking like crumbles. Add hot water and start kneading (for at least 7-8 minutes). The dough should be neither too hard nor too soft. Cover the dough with a damp towel and let it rest for at least 30 minutes.
  • In the meantime, proceed to make the spiced water and paste. Squeeze the tamarind in the water and strain the mixture into a bowl. Add the jaggery, cumin powder, chaat masala, salt, black salt, and ground pepper and stir well. Add the remaining cups of water and stir after adding every cup.Take the cilantro, ginger, chilies, and remaining tamarind and grind them in a food processor. Add the paste to the bowl and add some salt, chaat masala, cumin powder, and a little bit of water, and stir well. Store it in the fridge together with the water.
  • Take the potatoes and chickpeas out and mush them. After 30 minutes, start dividing the dough into small balls.
  • Add some oil or cooking spray on a clean surface and start rolling the dough balls to a thin, round shape. Aim for small round shapes with a diameter not bigger than 2 and ½ inches. Add enough oil for deep frying and pre-heat it at a high temperature.
  • Test to see if the dough ball floats when added to the oil. If that’s the case, decrease the temperature to medium.
  • The oil shouldn’t be too hot because the puris might burn but it shouldn’t be lukewarm either because in that case, the puris might be too greasy. The temperature is key- observe how the puris react when being added into the oil and act accordingly.
  • Flip and fry the puris until they get a golden color.
  • Remove the puris and keep them on a kitchen paper towel, next to each other.
  • Have the filling and spiced water ready. Make a small hole in the dough ball. Add the filling in the hole and serve the puris alongside the pani.

Easy Pani Puri Recipe



Scroll to Continue

Baking & spices
2 tbsp: All-purpose flour
1/8 tsp: Baking soda
1 cup: Rava/sooji/semolina, fine
1 Pinch: Salt

Oils & vinegars
1 tsp: Oil
1: Oil

5 tbsp: Water


  • In a medium-sized bowl, add rava, flour, baking soda, and salt. Mix well.
  • Now add water, 1-2 tablespoons at a time, and knead a smooth, elastic dough that is neither too soft nor too stiff, takes about 8-10 minutes to knead the dough. Remember, rava absorbs water, so if you knead a very stiff dough, it will get difficult to roll out the dough later.
  • Cover the dough with a damp kitchen napkin, set aside for 30 minutes. After the resting period, knead the dough again for another 5 minutes. Divide the dough into 4 parts. Grease the rolling pin and the board or work surface with oil. Take one part, and roll it evenly to a diameter of 6.5 inches approx and 1.5 to 2 mm in thickness. The rolled out dough should not be too thick as the puris won't puff up, and they should neither be so thin that you can see the surface of the board through it. Using a round cutter or a sharp bowl, cut out circles.
  • Transfer the cut-outs onto a damp cloth, cover with another damp cloth. Repeat the same with the other 3 parts. Heat oil over medium heat in a heavy bottomed wok/kadai. To check the right temperature and thickness of the puri, test one puri, it should sizzle, float and puff up immediately. Gently slide a few puris in the oil, fry on medium-high heat,you will see them rising on top and puffing up within a few seconds. You may nudge the puris with a slotted spoon to help them puff up. Reduce the temperature to medium-low once the puris puff up to maintain the temperature.
  • Keep flipping them on both sides until it reaches a light golden brown color. The ones that don’t puff up can be used for other chaat snacks like sev puri etc. Fry the remaining puris, in the same way, maintaining the temperature of the oil as required.

Pani Puri Recipe From Scratch


2: Chilli
5/8 cup: Coriander
1 inch: Ginger
2 pinch: Hing asafoetida
3/4 tsp: Kashmiri red chili pepper, powder
1/4 cup: Mint / pudina
1/2: Onion
3: Potato / aloo
1 small ball: Sized tamarind
1 cup: Tamarind extract

Baking & spices
2 tbsp: Maida / plain flour
1/2 tsp: Pepper, powder
1 cup: Rava / semolina / suji, coarse
2 tsp: Salt

Oils & vinegars
3 tbsp: Oil
1: Oil

Nuts & seeds
2 1/2 tsp: Cumin, powder

1/4 cup: Water, hot
7 cup: Water

2 tbsp: Boondi
null: ½ tsp chaat masala
3 tbsp: Jaggery / gud


  • Firstly, in a large bowl take 1 cup rava and 2 tbsp maida. Add 3 tbsp oil, crumble and mix well making sure the rava turns moist. Now add ¼ cup hot water and start to knead. Knead for 5 to 8 minutes or until the dough is formed. Sprinkle water as required and knead to a smooth and soft dough. Cover the dough and rest for 20 minutes.
  • After 20 minutes, continue to knead for 2 more minutes. Now pinch a very small ball sized dough. Roll and flatten into small disk making sure it is thin. Deep fry in hot oil, do not overcrowd the oil. Flip over once the puri puffs up. Fry on medium flame until it turns golden brown and crisp from both the sides. Drain off over kitchen paper to get rid off excess oil.
  • Firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind. Blend to smooth paste adding water as required. Transfer theeka pani puri paste into a large bowl.
  • Add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water. Mix well and theeka pani is ready to enjoy with golgappa. Firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander. Also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt. Mix well making sure everything is well combined.
  • Aloo stuffing is ready to enjoy with puchka.
  • Just before serving add handful of boondi to theeka pani and khatta meetha pani. Make a small hole in centre of puri. Stuff a tsp of prepared aloo stuffing into puri. Dip into theeka pani or khatta meetha pani and enjoy.

Pani Puri with Tamarind Recipe


1/2 cup: Chickpeas, Dry Black
1 tsp: Chili pepper, Red powder
1 tbsp: Coriander, leaves
1/2 tsp: Mango, Dry powder
1 tsp: Mint, leaves
2: Potatoes, Medium size
1/4 cup: Tamarind

2: Chilli crushed to paste, Green

Baking & spices
1/2 tsp: Chat masala powder
2 tsp: Salt, Black

3 1/2 cups: Water

null: 1/2 Tsp Chat masala
null: 1/2 Tsp Jeera powder
null: 1 Tsp Roasted Jeera powder
null: 3/4 Tsp Salt or as required


  • Take ½ cup (40 grams) of tamarind and soak it in a 1 cup of hot water for 30 minutes.
  • After 30 minutes, extract the juice, strain tamarind juice and discard the residue.
  • Add 2- 2.5 cups of chilled water to the tamarind juice.
  • Add ¾ teaspoon red chilli powder, ½ teaspoon salt, roasted jeera powder, green chilli paste, black salt, chopped coriander leaves and mint leaves.
  • Refrigerate the pani mixture until you are ready to serve. Wash,rinse and soak black chickpeas / kala channa for 6 -8 hrs. Pressure cook Black Chana with pinch of salt and a cup of water for 2-3 whistles. Drain water (reserve and use it for anything you cook later , as it is nutritious) and keep chana aside. Boil 2 potatoes, peel skin, mash and keep it aside.
  • In a bowl ,take mashed potatoes, add ½ teaspoon red chilli powder,salt, jeera powder , chat masala ,black salt and black chick peas, mix everything. Tap the Puri at the center lightly to make a half inch hole in it. Add about 1 teaspoon of the potato chickpea filling into the puri. Fill the puri with spicy tamarind water and serve.

Information About Panipuri

Panipuri, phuchka, gupchup, golgappa, or pani ke patashe is a type of snack originating in the Indian Subcontinent, where it is an extremely common street food.

Fine semolina, flour, and salt are the main ingredients to make this crispy puri for paani puri.

They are high in fiber and rich in potassium, phosphorus, vitamin B-complex and vitamin C. One plate of pani puri has about 4 grams of fat, out of which 2 grams is saturated fat. Reducing the fat would require minimising the oil content that the puris are fried in.

When everything around is in such flux, it's reassuring when you taste something that your mouth and mind instinctively know. When you put that pani puri in your mouth, you know you'll get the perfect mix of cold, spicy, tart, sweet and crunchy. And, for those few moments, everything feels alright.”

One serving of Pani Puri gives 329 calories. Out of which carbohydrates comprise 207 calories, proteins account for 38 calories and remaining calories come from fat which is 82 calories. One serving of Pani Puri provides about 16 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chillis, and chickpeas.

Related Articles