Pani Puri

Please tell me i am not alone in this :) !! I know no one can say 'NO' to pani puri / gol gappa :D I always make pani (water) for pani puri and we get the puri's from store. But one time when we were really craving for pani puri's there were none at the store :( You know we always wont get what we search for when its absolutely necessary!

Do we give up on pani puri? Just because we don't get puri's at store?? Never !! :D So decided to make them at home from scratch. After a longgg day at kitchen figured out how to make perfect puri's and after trying two / three recipes of making puri's finally one was successful !!! HAPPY ME !! :D


For Puri


  • Semolina - 1/2 cup
  • All purpose flour/Maida - 1 tbsp
  • baking powder - a pinch
  • club soda - 1/4 cup
  • salt - less than 1/4 tsp (very little)
  • oil for deep frying and for dough


Club soda and baking powder worked perfect for me. If you dont have soda, just mix about 1 tsp of baking powder with 1/4 cup of warm water. Its baking powder not Baking soda. 

Also note that, 1/2 cup of semolina makes about 30 to 40 puris, try to find fine sooji/semolina, because it doesn't work great with coarse one. Trust me i found it in hard ways !! If you don't have fine sooji/semolina, its okay just put in a mixer/blender and make grind it for a minute, it worked perfect. In-fact i made these that way. Just don't use the coarse ones directly

For Spiced pani / water:

  • cold water - 500 ml
  • thick tamarind juice - 1/2 cup (from a big lemon sized ball)
  • coriander powder - 2 tbsp
  • cumin powder - 1 tbsp
  • paste/ crushed green chilli, mint and coriander leaves - 1 tbsp (1 green chilli will be fine)
  • salt - to taste
  • sugar - 1/2 tbsp
  • red chilli powder - 1/2 tsp
  • lemon juice - from 1/2 lemon
  • chat masala - 1 tsp
  • dry mango powder - 1 tsp
  • dry roasted and powdered fennel seed - 1 tsp



This is my choice of spices, pani is totally upto your taste, its made different in evey place. But i will recommend fennel powder and crushed mint and coriander paste, it totally bring the flavor.

For Dates chutney/ paste:

  • Dates - 10 -12
  • tamarind juice -1/4 cup
  • sugar - 2 tbsp (or to taste)
  • salt - to taste (very little)
  • red chilli powder - 1/4 tsp


If you want the dates paste to be watery, add around 250 ml of cold water to that and mix well. I like it when its little thick.

For Filling:

  • potato - 6-7 small / 4 medium
  • salt - to taste
  • red chilli powder - less than 1/4 tsp
  • coriander leaves - to garnish as preferred


It can be any king of filling. We like potato with boondi or onions, but you can also try other fillings like curd, chick peas, etc..

and the boondi's in the pic is store bought :D



It is actually 3 step process,

  1. preparing dough
  2. waiting time
  3. making puri's


Preparing dough is simple, in a mixing bowl, add in semolina, all purpose flour, salt, baking powder and mix well, then add in 1/4 cup of club soda and form a dough.


  • Make sure you use fine semolina / grind the coarse sooji in mixer
  • Add water little by little, and form a tough dough. (It should not be soft like chapati dough) it should be really tough.
  • If there is lot of water then, the puri's wont fluff up
  • Knead the dough for 10 mins, so that the maida / all purpose flour will form a gluten effect to the dough.


  • Once the dough is prepared, cover it with a wet paper towel or a thin cloth and leave it on the counter foratleast half and hour. Make sure the cloth / paper towel is not very wet, it should be just wet enough so that it won't be dried up when we leave it on the counter.
  • After Half and hour remove the paper towel and apply oil over the dough and knead it once again for a minute.
  • While making puri's take enough dough and cover the rest and keep it aside until you need them for the next batch.


  • This is the important step, so much to take care.
  • Take a tsp of oil and apply them on the stone/ to the area where you are going to make puri's so that the dough wont stick and spread them real thin, don't make it so thin that the dough looks translucent. 
  • Either make separate puri's (its really hard :( !!) or cut it several pieces using any utensil which has sharp edge and is of the correct size. (I used South indian coffee brewing filter's cap :D)
  • A slice of puri should be as thin as pringles chips  (I am sorry I dint know what other specifciation i could give)


  • Oil should be in medium flame and should never be piping hot. Use fresh oil, not the reused one's.
  • Try to find out the correct thickness of the puri's by hit and trial method, I did it in every batch 
  • Make sure you are ready to drop the puri's once you have found the thickness, if you wait, just try to spread them once again and cut them because when you leave them on counter for a while, they tend to shrink.
  • Important point is I fried one puri at a time, because i couldn't manage lots at a time. Reason is when you drop the dough in the oil, before the puri come to the top with the laddle you need to press them around the corners gently so that when they come up they will be fluffy
  • Do not turn the puri's often, and let it stay in the oil till the bubbles around it are vanished (means it fried) if you take them out the oil immediately it fluffs up it wont be crispy. So once it fluffed up turn side and make sure it has no bubbles around.
  • Slowly remove them from oil and drain any excess oil and store them in a air tight container when they are completely cooled to room temperature

I know it was difficult job, but the end result will be HOME MADE PANI PURI :D , once you cross the making of puri's rest of the things are pretty easy can be made in no time !!


  • While making puri's make sure you soak tamarind in water, so that you can take the juice out of it.
  • Dry roast fennel seeds and crush them and keep it ready.
  • also mash coriander leaves, mint leaves and green chilli together and keep it ready.
  • Once all this is ready add all the ingredients mentioned to make pani and stir well, take a taste test and adjust spices to your taste.

Just make sure the water is cold.


Add, all ingredients ( dates, tamarind juice, sugar, salt, red chilli) together and blend them into a fine paste and add cold water as much as needed.


I use the simplest recipe, Boil the potatoes, peel the skin, mash them with a fork and dress it with some salt, red chilli and minced coriander leaves.

As an accomplishment use boondi or finely chopped onions :) !!

My husband before our marriage when we go home for our holidays,whether he meets me or not is secondary, first thing is that he will stop by in a chat shop near by our home and will have stomach full of pani puri then he will call me :P

I still remember when i was at bangalore this used to be my dinner most of the days. Myself and my friends stop by at a regular road side store everyday for this:)

Digged this recipe once again :) which took my mind out with few memories and thought it would be perfect to submit this recipe 

to "Walk - through memory lane guest hosted by Archana's - Mad Scientist kitchen 




event started by gayathri's Cook spot (


Enjoy Chatting ;) and Happy Cooking !!