Puri for Pani Puri Recipe | Indian Street Food

Puri for Pani Puri Recipe | Indian Street Food
30-35 Puris ionicons-v5-c 15 mins

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Puri for Pani Puri Recipe | Indian Street Food

Puri for Pani Puri Recipe | Indian Street Food

Serves Prep Time Cook Time Total Time
30-35 Puris 5 mins 10 mins 15 mins
INGREDIENTS:
  • Onion - 2 {finely chopped}
  • Coconut - 1/4 cup
  • Potato - 1/4 cup {roughly diced}
  • Carrots - 1/4 cup {roughly diced}
  • Cauliflower - 1/4 cup {small florets}
  • Beans - 1/4 cup {chopped}
  • Paneer - 50g {cubes}
  • Oil - 2 tbsp + as required to shallow fry veggies
  • Cumin Seeds - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Curry Leaves - 4-5
  • Green Chilis - 2 {slit}
  • Dry Red Chilis - 3 + 1
  • Bay Leaf - 2
  • Ginger Garlic Paste - 1/2 tbsp
  • Blended Tomatoes - 6 Medium
  • Salt - as per taste
  • Kashmiri Red Chili Powder - 1 tsp
  • Black Pepper - 1/4 tsp
  • Amchoor Powder - 1 tsp
  • Garam Masala - 1 tsp
  • Sambhar Masala - 1 tsp
  • Sugar - 1/4 tsp
  • Coriander - handful [chopped]
  • Corn Flour - 1/2 tsp
  • Capsicum - 1/4 cup {roughly diced}
  • Coconut Milk - 3 tbsp
  • Tadka Garnish : Oil - 1 tsp
  • Mustard Seeds - 1/2 tsp
  • Split Bengal Gram / Chana Dal- 1/2 tsp - N/A
  • Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp - N/A
  • Curry Leaves - 2-3
  • Dry Red Chili - 1
  • Coriander - 1 tsp {finely chopped}
RECIPE STEPS:
  1. In a mixing bowl, add in the maida, suji, salt and baking soda. Mix and make a dough using sufficient water. Make a soft dough.
  2. Once the dough is ready, cover and let it rest for 30 mins.
  3. Heat oil to very high. Just before smoky point.
  4. Make 3 portions out of it and then roll it thin. Roll it thinner than a chapati but not much thin otherwise it wont puff! Cut it using a cookie cutter/glass.
  5. Now drop these in very hot oil. Lower the flame and fry until golden. See Notes**
  6. Take the puris out from the oil and put them in plate and let them cool and then enjoyyyyy!!
RECIPE NOTES :

For Frying: Make sure the oil is very hot. If its not hot enough it'll not get crisp and it'll be thicker and soft from one side and thinner from another. <br/>Main keys in making these puri's are the oil should be hot, puri should be rolled well.