Panipuri is one of India’s most beloved street foods, featuring crispy hollow puris filled with spiced potatoes, chickpeas, and tangy tamarind water that explodes with flavor in your mouth. This popular snack goes by many names across India including golgappa, puchka, and pani ke bataше, but the experience is universally loved. The magic of panipuri lies in the contrast of textures and temperatures, with the crispy shell giving way to cool, spicy, sweet, and tangy fillings all at once. Making panipuri at home might seem intimidating, but it’s actually quite simple and allows you to customize the spice level and fillings to your preference. Perfect for parties, family gatherings, or whenever you want to recreate that authentic street food experience, homemade panipuri is fresh, fun to eat, and incredibly satisfying.
Serving Quantity: 6 servings (about 30 puris)
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 1 cup semolina (sooji or rava)
- Quarter cup all-purpose flour
- Quarter teaspoon baking soda
- Half teaspoon salt
- Water as needed (for dough)
- Oil for deep frying
- 3 medium potatoes (boiled and diced)
- 1 cup cooked chickpeas
- Half cup tamarind pulp
- 2 tablespoons jaggery or brown sugar
- 1 tablespoon roasted cumin powder
- 1 teaspoon black salt
- 1 teaspoon chaat masala
- Half teaspoon red chili powder
- 1 cup fresh mint leaves
- Half cup fresh cilantro
- 2 green chilies
- 1 inch ginger piece
- 1 teaspoon cumin seeds
- Salt to taste
- 6 cups cold water (for pani)
- Sev (crispy chickpea noodles, for topping)
Nutrition Information (Per Serving, 5 Puris):
- Calories: 245
- Protein: 7g
- Carbohydrates: 42g
- Fat: 6g
- Sugar: 8g
- Sodium: 485mg
- Fiber: 5g
- Cholesterol: 0mg
- Iron: 2mg
1. Make the Puri Dough
In a large mixing bowl, combine the semolina, all-purpose flour, baking soda, and half teaspoon of salt. Mix the dry ingredients thoroughly. Add water gradually, a little at a time, and knead into a stiff, tight dough. The dough should be much firmer than regular chapati dough and should not be sticky. You’ll need approximately a third to half cup of water, but add it slowly as the exact amount depends on the semolina quality. Knead for 5 to 7 minutes until the dough becomes smooth. Cover with a damp cloth and let it rest for 20 to 30 minutes. This resting period allows the semolina to absorb the water fully and makes rolling easier.
2. Prepare the Spiced Water (Pani)
In a blender, combine the fresh mint leaves, cilantro, green chilies, ginger, cumin seeds, black salt, roasted cumin powder, chaat masala, red chili powder, and regular salt. Add one cup of water and blend into a smooth green paste. The paste should be vibrant green and aromatic. Pour this paste into a large bowl or pitcher. Add the remaining 5 cups of cold water and mix well. Taste and adjust the salt, spice, and tanginess to your preference. The pani should be intensely flavored because you’ll only get a small amount in each puri. Refrigerate the pani until serving time. It should be ice cold when you serve the panipuri.
3. Make the Tamarind Chutney
In a small saucepan, combine the tamarind pulp with half a cup of water. Add the jaggery or brown sugar, half teaspoon of roasted cumin powder, a pinch of black salt, and red chili powder. Bring to a boil, then simmer for 5 to 7 minutes until slightly thickened. The chutney should be sweet, tangy, and slightly spicy. Strain if there are any fibers or seeds. Let it cool completely, then refrigerate. This sweet chutney balances the spicy pani and adds another layer of flavor to the panipuri.
4. Prepare the Potato and Chickpea Filling
Peel and dice the boiled potatoes into very small pieces, about a quarter inch cubes. Place them in a bowl along with the cooked chickpeas. Add half teaspoon of chaat masala, a pinch of roasted cumin powder, and salt to taste. Mix gently to combine. The filling should be lightly spiced since most of the flavor comes from the pani and chutney. Keep the filling at room temperature or slightly chilled until serving. Some people like to mash the potatoes slightly for easier filling, but leaving them in small cubes provides better texture.
5. Roll and Fry the Puris
After the dough has rested, divide it into small marble-sized balls. Roll each ball into a very thin circle, about 2 to 3 inches in diameter. The puris must be rolled extremely thin or they won’t puff up properly during frying. Heat oil in a deep pan or kadhai over medium-high heat. The oil should be hot but not smoking, around 350 to 375 degrees Fahrenheit. Test with a small piece of dough. It should sizzle and rise immediately. Gently slide 3 to 4 puris into the hot oil. They should puff up within seconds. Use a slotted spoon to gently press them under the oil to help them puff completely. Fry until golden brown and crispy, about one minute per side. Remove with a slotted spoon and drain on paper towels. The puris should be completely hollow inside with crispy shells.
6. Cool and Store the Puris
Let the fried puris cool completely on paper towels or a wire rack. Once cooled, they become very crispy. Store them in an airtight container if not serving immediately. Properly stored, the puris stay crispy for 2 to 3 days. Don’t refrigerate them as moisture will make them soggy. If they lose their crispiness, you can refresh them in a 300-degree oven for 3 to 4 minutes. The hollow puris are the foundation of great panipuri, so take care to fry them properly. Any that don’t puff can be broken and eaten as a snack or saved for bhel puri.
7. Assemble and Serve
When ready to serve, arrange all components on a platter or table. Set out the puris, the potato-chickpea filling, the cold spiced water in a pitcher or bowl, the tamarind chutney, and sev. To eat, take one puri and gently make a small hole in the top with your thumb. Fill it with a small spoonful of the potato and chickpea mixture. Add a tiny bit of tamarind chutney. Dip the filled puri into the spiced water or use a small ladle to fill it with pani. Pop the entire puri into your mouth immediately and enjoy the explosion of flavors. Repeat with as many puris as you like. Panipuri is meant to be eaten quickly before the puri gets soggy, which is part of the fun.
Tips for Perfect Panipuri
The key to puffy puris is rolling them extremely thin and frying in properly heated oil. Thick puris will be hard and won’t puff, while oil that’s too cool makes them oily and heavy.
Semolina quality matters. Use fine semolina rather than coarse for the best texture. Some recipes use all semolina with no flour, while others use more flour. This ratio provides good puffing and flavor.
The dough must be very stiff and tight. If it’s too soft, the puris won’t hold their shape or puff properly. Don’t be tempted to add too much water.
Make the pani at least an hour before serving so the flavors can develop. It tastes better after sitting and should be ice cold for the most refreshing experience.
Adjust the spice level of the pani to your preference. Start with less green chili and add more if needed. Street vendors often make multiple versions, from mild to very spicy.
Boondi, the tiny fried chickpea flour balls, is a traditional addition to the filling. Add a spoonful along with the potatoes and chickpeas for authentic texture.
Some regions add finely chopped onions, boiled moong sprouts, or boondi to the filling. Customize based on your preferences or regional traditions.
For parties, set up a panipuri station where guests can assemble their own. Provide all components separately so everyone can customize their spice level and fillings.
Store leftover pani in the refrigerator for up to 2 days. The flavors intensify over time. Leftover tamarind chutney keeps for a week refrigerated.
If you can’t find black salt, regular salt works but the flavor won’t be as authentic. Black salt has a distinctive sulfurous taste that’s traditional in chaat.
Pre-made puris are available at Indian grocery stores if you don’t want to make them from scratch. They work in a pinch though homemade taste fresher.
The pani can be made green with mint and cilantro as described, or brown with just tamarind water and spices. Many places serve both versions.
Practice rolling and frying a few puris first to get the technique down before making a large batch. The first few are learning experiences.
Use a small shot glass or espresso cup to serve the pani for easy dipping without making a mess.
Panipuri makes a fun party activity. Everyone enjoys the interactive element of filling and eating them quickly before they get soggy.
