Perfect Pani Puri

Amazing delicate mouthfuls that are literally filled with flavour. Takes time to make but are so worth it.

4.80 from 85 votes

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Course: Appetizer, Canapes, Snack, Starter

Cuisine: Asian, Indian

Keyword: Deep Fry, Dough, Pani Puri, Spice, Vegetables, Vegetarian

Prep Time: 1

Cook Time: 35

Dough resting: 2

Total Time: 3 35

Servings: People

Calories: 347kcal

Ingredients

Pani Ingredients

500 ml water chilled
2 tbsp tamarind paste
2 large green chillies seeds removed
½ bunch mint
1 bunch coriander
2 tsp ginger peel
1 tsp ground cumin
2 tsp red chilli flakes
¼ tsp asafoetida

Puri Ingredients

30 g fine semolina
150 g chakki atta chapatti flour
Vegetable oil
80 ml water lukewarm

Filling Ingredients

2 large potatoes peel/diced
400 g chickpeas can
¼ tsp asafoetida
1 tsp ground cumin
1 medium red onion peel/finely chop
½ medium lemon juice only
¼ bunch coriander finely chop

Instructions

Add the mint. coriander, ginger, chillies and tamarind into a blender and blend until it forms a paste.
2 large green chillies, ½ bunch mint, 1 bunch coriander, 2 tsp ginger, 2 tbsp tamarind paste
Transfer the paste to a jug and then add the chilled water. Stir then add the cumin, red chilli flakes and asafoetida and stir again to combine. Put the jug into the fridge to chill for a minimum of 2 – 3 hours.
500 ml water, 1 tsp ground cumin, 2 tsp red chilli flakes, ¼ tsp asafoetida
Add the semolina, chakki atta and a pinch of salt along with 1 tablespoon of the oil to a large mixing bowl. Stir to thoroughly mix the ingredients.
30 g fine semolina, 150 g chakki atta, Vegetable oil
Slowly add the water lukewarm water a little at a time whilst mixing until you have a stiff dough. You may have some leftover water which is fine as you don’t want the dough to be runny and too soft.
80 ml water
Cover the bowl with a dampened kitchen towel and put to one side for 30 – 40 minutes.
Place two saucepans and add the potatoes to one and the chickpeas to the other.
400 g chickpeas, 2 large potatoes
Add water to cover the contents of both pans. Add the asafoetida to the pan containing the chickpeas and gently stir.
¼ tsp asafoetida
Bring both pans to the boil and cook the potatoes until they soft and then drain the water and leave to cool. When the chickpea pan is boiling, reduce the heat so it simmers and then simmer for 10 minutes. Drain and allow to cool as well.
By now the dough should have relaxed/rested so it’s time to vent any anger you have at it. Sprinkle a light dusting of flour over a clean dry surface and add the dough. Using the heel of your hand, knead the dough by stretching it away from you with one hand and then fold it back together. Rotate 90 degrees and repeat for 5 minutes and then return to the bowl, cover with the kitchen towel and put to one side for another 20 minutes.
The potatoes and chickpeas will have cooled enough by now so combine them into a large mixing bowl with the cumin, finely diced red onion, lemon juice and the chopped coriander. Mix well to fully combine.
1 tsp ground cumin, 1 medium red onion, ½ medium lemon, ¼ bunch coriander
Light sprinkle flour again and add the dough. Knead for a further 5 minutes using the same technique as before. When finished, you will have a lovely soft and shiny dough. Cover again and leave to one side for a final 30 minutes.
After the 30 minutes is up, divide the dough into 3 equal portions, making it easier to handle.
Roll one portion of the dough so it’s about 2-3mm in thickness. I find a 6 cm/2.5 in cookie cutter is a perfect size. Cut disks from the rolled dough and put to one side. Cover with the damp kitchen towel again while you repeat the process with the remaining 2/3rds of the dough.
Once they are all cut, leave for the final 20 – 30 minutes but this gives you time to sort the oil out. Turn on your deep fat fryer to 180C/ F. If you are using a pan then fill not more than 50% the depth of the pan and place over a high heat. To test the heat of the oil, slice a little chunk off a loaf and pop into the oil. If it is hot enough, then the bread will fry and turn golden brown in seconds.
Add the puri disks to the hot oil in batches to avoid cooling the oil too much. When they start to rise, gently hold them in the oil using a slotted spoon or ladle so they puff up a lot more. Once they have turned a lovely golden brown, remove from the oil and drain on kitchen paper while you continue cooking the rest.
When you are ready to eat, take a puri and cup it gently with one hand. Using your thumb, make a small whole in the top and add the potato and chickpea filling and then spoon a little of the pani (water) and eat in one mouthful for the full experience.