Perfect Pani Puri Recipe - A to Z

Soak 1/4 cup white batani (chickpeas) in water for 3-4 hours.

In a mixing bowl, combine 1 cup upma rava, 1/3 cup wheat flour, a pinch of cooking soda, and salt to taste.

Gradually add water as required and knead into a soft dough. Cover with a wet cloth and let it rest for 10-15 minutes.

After resting, knead the dough again until it becomes smooth and pliable. Divide the dough into two equal parts.

On a lightly oiled surface, roll out each part of the dough thinly, like a chapati. Use a small round cutter or bowl to cut out small puris.

Place the cut puris on a plate and cover them with a damp cloth. Do not let them dry out.

In a pressure cooker, add 3 potatoes (cut into halves if large) and 1 cup of water. Cook for 3-4 whistles until tender.

After the potatoes are cooked, drain them and set aside. In the same cooker, add the soaked batani with 1 cup of water. Cook for 3-4 whistles.

Extract the pulp from a lemon-sized soaked tamarind into a bowl. Add a little water and extract the juice thoroughly.

In a mixer jar, add 1/2 cup coriander leaves, 1/4 cup mint leaves, 3 green chillies, 1-inch ginger, salt, black salt, and 1/2 lemon juice. Grind to a smooth paste.

Add 2 cups of water to the ground paste. Then, add the extracted tamarind juice. Mix well.

Add 1/2 tsp chilli powder, 1/2 tsp roasted jeera powder, 1 tsp chat masala, and 1/4 tsp pepper powder. Adjust salt to taste. Mix everything well.

In a bowl, mash the 3 boiled potatoes thoroughly.

Add the boiled batani, chopped coriander leaves, finely chopped onions, 1/2 tsp cumin powder, 1/2 tsp chat masala, 1 tsp chilli powder, 1/4 tsp pepper powder, and salt to taste to the mashed potatoes.

Mix all the ingredients well to form the aloo masala filling.

Heat oil in a deep pan for deep frying. The oil should be very hot.

Carefully drop the puris one by one into the hot oil. Gently press them with a slotted spoon to help them puff up. Fry until golden brown on both sides.

Remove the fried puris and place them on paper towels to absorb excess oil.

Repeat the same process for the remaining puris.

Gently crack the top of each puri and fill it with the prepared aloo masala. Add a few chopped onions if desired.

Dip the filled puri into the prepared pani (water).

Serve immediately and enjoy the delicious, crispy pani puri.