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Crispy Indian Pani Puri Recipe Easy Homemade Tangy Mint Tamarind Waters

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A quick and easy recipe to make authentic crispy Indian pani puri with tangy mint and tamarind waters, perfect for social snacking and bursting with explosive flavors.

Ingredients

Scale
  • 1 cup (120g) fine semolina (sooji/rava)
  • 2 tbsp all-purpose flour (maida) (optional, for binding)
  • ¼ tsp salt
  • ½ cup (120 ml) lukewarm water (approx.)
  • Oil for deep frying (neutral oil like sunflower or canola)
  • 1 cup fresh mint leaves, tightly packed
  • ½ cup fresh coriander leaves
  • 2 small green chilies (adjust to taste)
  • 1 tsp black salt
  • 1 tsp roasted cumin powder
  • ½ tsp chaat masala
  • 2 tbsp freshly squeezed lemon juice
  • 4 cups (960 ml) cold water
  • 2 tbsp tamarind paste (unsweetened)
  • 1 tbsp jaggery or brown sugar
  • ½ tsp black salt
  • ½ tsp roasted cumin powder
  • 3 cups (720 ml) cold water
  • 2 medium boiled potatoes, peeled and mashed
  • ½ cup boiled white chickpeas (optional)
  • ¼ cup chopped onions (optional)
  • 2 tbsp chopped fresh coriander leaves
  • ½ tsp chaat masala
  • Salt to taste
  • A pinch of red chili powder (optional)

Instructions

  1. Make the puri dough: In a mixing bowl, combine 1 cup fine semolina, 2 tbsp all-purpose flour, and ¼ tsp salt. Gradually add lukewarm water (about ½ cup), stirring as you go, until a stiff dough forms. Knead for 8-10 minutes until smooth but firm. Cover with a damp cloth and let rest for 30 minutes.
  2. Prepare the mint water: In a blender, combine 1 cup fresh mint leaves, ½ cup coriander leaves, 2 green chilies, 1 tsp black salt, 1 tsp roasted cumin powder, ½ tsp chaat masala, and 2 tbsp lemon juice. Add 1 cup of cold water and blend until smooth. Pour into a bowl and add remaining 3 cups cold water. Mix well and chill.
  3. Prepare the tamarind water: In a bowl, whisk together 2 tbsp tamarind paste, 1 tbsp jaggery, ½ tsp black salt, ½ tsp roasted cumin powder, and 1 cup cold water until jaggery dissolves. Add remaining 2 cups water and mix. Strain if desired for smoothness. Chill in the fridge.
  4. Make the filling: Mash boiled potatoes in a bowl. Add boiled chickpeas (if using), chopped onions, chopped coriander, ½ tsp chaat masala, salt to taste, and a pinch of red chili powder. Mix thoroughly and set aside.
  5. Roll and fry puris: After dough resting, divide it into small lemon-sized balls. Roll each ball out on a lightly floured surface into thin discs about 1.5-2 inches (4-5 cm) diameter. Heat oil in a deep frying pan to medium-high (about 350°F/175°C). Fry puris in batches, pressing gently with a slotted spoon to puff them. Fry until golden and crisp, about 1-2 minutes per batch. Drain on paper towels.
  6. Assemble for serving: Crack a small hole on top of each puri. Fill with a spoonful of potato filling, then dunk into the chilled mint or tamarind water. Pop the whole thing in your mouth immediately for the full sensory burst!

Notes

Keep puris covered with a clean cloth to retain crispness. Maintain oil temperature around 350°F (175°C) for best puffing. Freshly made mint water tastes best; avoid making it too far ahead. Assemble puris just before serving to keep them crisp. For gluten-free option, use chickpea flour instead of all-purpose flour. Leftover puris should be stored in an airtight container at room temperature for up to two days. Mint and tamarind waters can be refrigerated for 2-3 days. The filling keeps well in the fridge for up to 24 hours. Reheating puris is not recommended as they lose their crunch.

Nutrition

Keywords: pani puri, Indian street food, crispy puris, mint water, tamarind water, tangy snack, homemade pani puri, Indian snack recipe

Find it online: https://cooksybite.com/crispy-indian-pani-puri-recipe-easy-homemade-tangy-mint-tamarind-waters/