Pani Puri

Pani Puri

:)adapted from sharmispassions

Rasmi Viju


  1. 1 Cup Rava
  2. 3 Tablespoons Maida
  3. 1/4 Teaspoon Baking Soda
  4. To Taste Salt
  5. oil
  6. 1/4 Cup Tamarind
  7. 2 Cups water
  8. 1 Teaspoon chaat Masala
  9. 1 Teaspoon jeera Powder
  10. 1 Teaspoon Corainder Leaves
  11. 1/4 Cup mint Leaves
  12. To Taste salt
  13. 10 Dates
  14. 1 Tablespoon Tamarind
  15. 3/4 Tablespoon Jaggery
  16. 1 Teaspoon Jeera
  17. 1 Teaspoon red chilli powder
  18. 1/4 Cup Corainder leaves
  19. 1/4 Cup Mint Leaves
  20. 1 Green chilli
  21. 1 Teaspoon lemon juice
  22. 1/2 Teaspoon chaat Masala
  23. 1 Cup Besan powder
  24. 1/4 Teaspoon Turmeric powder
  25. oil
  26. To Taste salt
  27. 1/4 Teaspoon hing
  28. water
  29. 2 Onionchopped
  30. 3 potato boiled Mashed
  31. 1/2 Cup green gram Sprouted


30 mins
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    Puri:Combine all the dry ingredients under "puri"to make a stiff dough. Knead the dough once again and roll it into small round puris. Heat oil in kadai, until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil, at a time.

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    Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Drain in a tissue paper.Cool and store in an air tight container and use when required.

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    Pani:Soak the tamarind in ½ cup of water for an 1 hour. Strain out all the pulp.Combine this pulp with the remaining ingredients under "pani" except salt and grind it to a fine paste.Now combine this paste with the 2 cups of water and salt well.Chill this for at least an hour.

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    Red Chutney:Pressure cook dates and tamarind seperately with very little water for 2 whistles. Reserve the water used for soaking dates.Grind dates to a smooth paste. Extract pulp from tamarind, combine both,to this add powdered jaggery and transfer this to a pan.Add the reserved dates water.

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    Allow it to boil then add red chilli, chat masala powder.Once it becomes saucy add (Dry roast) jeera powder and give another boil till the chutney becomes thick.Switch off and store it in clean container, refrigerate until use.

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    Green Chutney:Grind all the ingredients mentioned above along with coriander and mint leaves to make a smooth chutney.Add water while grinding.Now add lemon juice to the chutney and mix well. Transfer to a clean container and refrigerate it until use.

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    Sev:Combine all the dry ingredients together.Slowly add water to make a soft dough, just soft enough that it can be pressed through easily with the press. Heat the oil in a kadai, now start pressing the sev press,

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    As soon as noodles fall slowly move in a circle so that they do not stick together. Using fork, separate the sev while it’s frying. Once they become golden in color. Transfer to napkin. After Cool completely crush it.

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    Assemble Pani Puri: Mash the boiled potatoes, mix 1/4 tsp turmeric, 1/2 tsp chilli powder and salt, Keep aside. Crack a small hole in the centre of each puri. Drop each tsp of mashed potatoes, green gram, mint chutney, sweet chutney and then chopped onion.

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    Finally top it up with sev and pour the prepared pani.Serve immediately

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