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Home » Indian Vegetarian Recipes » Street Food » Pani Puri

Pani Puri

Published: April 15, 2020. Modified: July 7, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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One of the most popular Indian street foods – Pani Puri is a fried crispy puri filled with lip-smacking potato masala and loaded with flavorful water! Whether you are an adult or a child, you will never get tired of eating this. It is seriously addictive!

In this post, I’ll walk you through making your own Puri for Panipuri, Teekha-meetha pani, and Masala|Stuffing.

Puri for pani puri chaat in white bowl

Pani puri or golgappas is my most favorite chaat from childhood. I used to have them often on the streets and it was something I have thoroughly enjoyed.

Jump to:
  • What is Pani Puri?
  • How to make Pani Puri?
  • Now, How do you eat Pani Puri?
  • Is Pani Puri vegan?
  • Some more Indian street food recipes –
  • Pani Puri (Recipe for homemade puri, pani and stuffing)
  • Video

What is Pani Puri?

Pani puri or Golgappa is a popular street food of India.

It consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as teekha pani), Sweet chutney, potato and onion.

It is a favorite chaat snack of almost everyone in India. With so many bursts of tastes and flavors in your mouth when you have pani puri, you just cannot have one!

Once you start eating, you will easily lose track of how many you ate.

Different Pani Puri names in different parts of India –

  • In Haryana, it is known as paani patashi,
  • Madhya Pradesh fulki
  • in Uttar Pradesh pani ke batashe,
  • in Assam phuska/puska
  • pakodi in parts of Gujarat,
  • Gup-chup in parts of Odisha,
  • Phuchka in Bihar, Nepal, Jharkhand, Bengal and Chhattisgarh.

Also making of pani puri differs from region to region.

How to make Pani Puri?

There are 4 parts –

  1. Puri
  2. Masala/stuffing/filling
  3. Pani (Tikha-mitha) 
  4. Add on – Chopped onions and meetha pani Optional)
Puri, sweetchutney, stuffing, chopped onion, teekha pani on a black tile

1. Puri –

In India, we used to get ready-made fresh puri from the market.

But here in the US, where I live, we don’t get FRESH puries in the store. The puries are either too old or broken.

Sure, ready to fry puries are also available and it does make life a lot simpler. But those dont taste like Puri at all. Those tastes like fryums.

That’s why I prefer to make poori at home from scratch. Plus you know what goes into it and the quality of oil you used to fry them.

Ingredients required –

Note – (measurement is given in the recipe card, please scroll the page)

You will need –

  • Semolina
  • Maida (All purpose flour)
  • Aata (Whole wheat flour)
  • Oil
  • Club soda or baking soda+water.
Pre measured ingredients for puri

I do make puris 2 different ways –

With club soda – Whenever I have club soda in my pantry, I always prefer to make puri with it. Making with club soda is the easiest method. The puries come out perfect every time.

With baking soda – I use this method when I don’t have club soda at home. The puri needs to be crispy and puffed up. To achieve that you need to roll the puri as evenly as possible. If you are a beginner, and not able to roll well, adding some baking soda helps in puffing the puries.

Frankly speaking, both the method is good and puri comes out perfectly.

The basic science is, the moisture present in the dough when comes to contact with hot oil, the puri swells.

How to make it from scratch? Step by step process

I didn’t have club soda on hand so I made it with baking soda.

First take suji, all-purpose flour, and maida in a big mixing bowl. Add oil mix well. (Photo 1 and 2))

Now add baking soda. Mix all ingredients thoroughly. (Photo 3)

Add water 1 to 2 tablespoon at a time and start kneading the dough. Keep adding the water until you get an elastic dough that is neither too soft nor too stiff. Knead the dough for 5 minutes. Add more water if needed. The dough should such that it should roll easily without any cracks. While kneading the dough, keep in mind that Rawa absorbs water. (photo 4 and 5))

Cover the dough with a damp cloth or paper towel Set aside for 30 minutes. (Photo 6)

After the resting time, knead the dough again for 2 to 3 more minutes.

Mix flour, aata, and sooji with oil water and soda in a bowl

There are 3 ways you can roll the puries –

  1. In tortilla maker – (Photo 7)

Divide the dough 90 to 100 equal small parts. Shape them into roundels. Cover this balls with a moist cloth. Place 4 to 5 balls in tortilla maker and press them.

  1. On rolling board –

Take one ball on your rolling board and roll it into thin and even round. If the ball is not rolled evenly, then the poories won’t puff up.

  1. Divide the dough into 9 equal parts.

Take one part on a rolling board and cover the remaining dough ball with a damp cloth. (Photo 8 to 10)

Roll it evenly to a diameter of 8 to 9 inches approx. It shouldn’t be too thick or thin. (Photo 11)

Using a round cutter, cut out the circles. (Photo 12)

Transfer them onto a damp cloth and cover all the puries with another damp cloth. Repeat the same with the other 8 parts. Collect the scraps, knead again and roll it out. Repeat the same process until all the dough is over. (Photo 13 to 15)

showing how to roll puri

Heat oil well. Add one puri to check the thickness and temperature of the puri. The puri should sizzle, float and puff up immediately. (Photo 16)

Gently add 3 to 4 puries in the oil. Nudge the puries with a spoon to help them puff up. Fry all the puries on a medium flame.

Keep flipping them on both sides until it reaches a light golden brown color and puris are crisp. (Photo 17)

Take them out on absorbent paper.

Fry the remaining puris, in the same way.

Frying puri

Pro-tips –

You need to look into the below tips while making the puries at home –

  • You can skip the all purpose flour and use only aata/whole what flour and rawa (Sooji).
  • The dough consistency – The dough should be soft just like chapati dough.
  • Kneading the dough – Kneading the dough is the most important step. It helps in making puri crispy.
  • Always cover the dough with a damp cloth. Don’t let the dough dry.
  • Resting the dough for 30 minutes is important to help to form the gluten.
  • The thickness of the puri – Roll the dough as evenly as possible. The puri has to be thin, Neither paper-thin nor thick.
  • Once the puries are rolled cover them with a damp cloth.
  • The temperature of the oil – The oil should be hot. The puries should begin to float and puff immediately. Fry the puries on a medium temperature.
  • Do not stack fried puri – Spread the puries on a tray. Don’t stack them one over the other while they are hot. They can get soggy.
  • If you feel like poori is slightly soft, place them onto cookie pan. Preheat the oven @200 degree F. and Switch off the oven. Put puri into the preheated oven for 10 to15 minutes. This will make poori crispy.
  • The ones that don’t puff up can be used for the chaat recipes like sev puri, bhel puri, etc,
  • Store the puries in an air-tight container. Stays good for 15 days.
  • This puri can be used to make Dahi Puri too.
Puri in white bowl

2. Pani puri filling | Stuffing

Note – (measurement is given in the recipe card, please scroll the page)

There are a lot of varieties when it comes to the filling. My family loves stuffing with red chana and potatoes.

Ingredients required

  • Kala chana
  • Potatoes
  • Salt
  • Chili powder

How to make Pani puri masala/filling?

Soak chana overnight in water. (Photo 16)

Next day, drain all the water. Take soaked chana in a bowl, add water and salt. (Photo 19 and 20)

Place the chana bowl in a pressure cooker and cover it. (Photo 21)

Cut potatoes into half and place potatoes on top of the chana. (Photo 22)

Cover the pressure cooker lid and take 7 whistles. (Photo 23)

Placing kala chana and potatoes in pressure cooker

Once cooking is done and pressure cool down, open the lid.

Peel the potatoes and mash them. (Photo 24)

Drain all the water from boiled chana and mix chana with mashed potatoes. (Photo 25)

Now add salt and chili powder. Add less salt as we have already added salt in the chana while boiling. (Photo 26)

Mix everything. Pani puri filling is ready. Keep it aside. (Photo 27)

Potato and kala chana mixture with salt and chili powder in bowl

Other options for stuffing –

  • Ragda – If you are a hot pani puri lover, then try with ragda. For that, you will need to soak dried peas overnight, pressure cooks them the next day, spice them with chili powder, salt, and turmeric powder.
  • Sprouted moong
  • With only boondi
Pani puri masala, spiced water, sweet chutney and puri on a black tile

3. Teekha and meetha Pani

This spiced water | Pani puri ka pani recipe is my family’s favorite. I make this in such a way that it would have all the three major tastes – spicy, tangy and sweet. So all three tastes – teekha, khatta, and meetha taste in just one pani. Otherwise generally both the spicy chutney and sweet chutney are made separately.

Let me tell you, this is the best and only pani recipe you will need. It’s a bomb of flavors!

Ingredients required –

Note – (measurement is given in the recipe card, please scroll the page)

  • Mint
  • Cilantro
  • Green chilies
  • Ginger
  • Lemon juice
  • Pani puri masala
  • Black salt
  • Cumin seeds
  • Khajoor – imli ki chutney (Date and tamarind chutney)
Pre-measured ingredients on a black tile

How to make Pani puri water? (Photo 28 to 36)

In a Blender, take all the ingredients of pani and grind them very well.

Add 2 liter of water or add more water if you want more thin pani. But keep on checking the seasoning as per your taste.

Place the pani in the refrigerator for a minimum of one hour to chill.

Pani puri ka pani is already. Add boondi to the pani if you wish to while serving.

Step by step process of making pani puri water

Notes and pro-tips

  • Make Pani Puri pani before 5 to 6 hours for the better taste.
  • If you want only teekha pani, don’t add sweet chutney while making pani. But believe me adding sweet chutney while preparing pani gives an awesome taste. At least try once making pani in this way. I am sure you will like it. Adjust the sweetness according to your taste.
  • You can freeze the left over paani in an airtight container in the freezer. It stays good up to 3 to 4 months.
  • If you don’t have black salt, use regular salt.
  • Why my pani color is not green? That’s because I have added sweet chutney and it turned into brownish-green color.
Pani puri in a dessert cup

Now, How do you eat Pani Puri?

  • Take the puri in your hand and poke a hole in it using your thumb or a spoon.
  • Take some filling in a spoon and put it inside the puri through the hole. Add some chopped onions.
  • Dip the stuffed puri in a bowl of pani or pour some pani inside it using a spoon or a ladle.
  • Eat it immediately. Take it all in one bite. Don’t let it get soggy, or the ball will break down. Repeat the same with more pooris.
  • And don’t forget to eat sukha puri at the end. To make a sukha, stuff the puri with the masala. Now, instead of adding any pani, add chaat masala to it and sprinkle sev. Eat it immediately.
Dunking filled puri in mint spiced water

Is Pani Puri vegan?

Yes! It is vegan.

One more note –

Make sure, you assemble pani puri only when you are ready to eat or else it will get soggy and the crispiness of the puri will be lost.

Holding pani puri with stuffing and teekha mitha pani in hand

Some more Indian street food recipes –

Vada pav

Dabeli

Pav bhaji

Ragda pattice

Mumbai toast sandwich

★ Have you tried this recipe? We’ll love your feedback, Please click on the stars in the recipe card below to rate and leave your feedback in the comment box below.

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Holding pani puri with stuffing and teekha mitha pani in hand
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4.88 from 24 votes

Pani Puri (Recipe for homemade puri, pani and stuffing)

One of the most popular Indian street foods – Pani Puri is a fried crispy puri filled with lip-smacking potato masala and loaded with flavorful water! Whether you are an adult or a child, you will never get tired of eating this. It is seriously addictive!
Course Side Dish
Cuisine Indian
Keyword Masala For pani Puri, Pani for pani puri, Pani Puri, Puri for pani puri
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 100 Puri
Calories 19kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

For Puri – This will make around 100 puri

  • 1 cup Sooji Flour / fine Semolina / Rava
  • ⅓ cup All-purpose flour/maida
  • ⅓ cup Whole wheat flour
  • 1.5 tablespoon Oil
  • ¼ teaspoon baking soda
  • ¾ cup water

For pani

  • 2 cups Mint leaves
  • 2 cups Coriender / Cilantro leaves
  • 2 Green chilies
  • 1 inch Ginger
  • 2 teaspoon Black salt Very important ingredient
  • 2 tablespoon Pani Puri masala
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Lemon juice
  • 2 cups Sweet Chutney
  • 2 liter water or as needed

For Filling

  • 1 cup Dried Kala Chana
  • 500 grams Boiled and mashed potatoes
  • Salt as per your taste.
  • 2 teaspoon red chili powder

Other ingredients

  • Sweet chutney
  • Chopped Onion
  • Oil for frying

Instructions

Homemade Suji puri

  • I didn’t have club soda on hand so I made it with baking soda.
  • First take suji, all-purpose flour and maida in a big mixing bowl.
  • Add oil mix well.
  • Now add baking soda. Mix all ingredients thoroughly.
  • Add water 1 to 2 tablespoon at a time and start kneading the dough. Keep adding the water until you get an elastic dough that is neither too soft nor too stiff. Knead the dough for 5 minutes. Add more water if needed. The dough should such that it should roll easily without any cracks. While kneading the dough, keep in mind that Rawa absorbs water.
  • Cover the dough with a damp cloth or paper towel Set aside for 30 minutes.
  • After the resting time, knead the dough again for 2 to 3 more minutes.
  • There are 3 ways you can roll the puries –

In tortilla maker –

  • Divide the dough 90 to 100 equal small parts. Shape them into roundels. Cover this balls with a moist cloth. Place 4 to 5 balls in tortilla maker and press them.

On rolling board –

  • Take one ball on your rolling board and roll it into thin and even round. If the ball is not rolled evenly, then the poories won’t puff up.

With cookie cutter – Divide the dough into 9 equal parts.

  • Take one part on a rolling board and cover the remaining dough ball with a damp cloth.
  • Roll it evenly to a diameter of 8 to 9 inches approx. It shouldn’t be too thick or thin.
  • Using a round cutter, cut out the circles.
  • Transfer them on to a damp cloth and cover all the puries with another damp cloth. Repeat the same with the other 8 parts. Collect the scraps, knead again and roll it out. Repeat the same process until all the dough is over.
  • Heat oil well. Add one puri to check the thickness and temperature of the puri. The puri should sizzle, float and puff up immediately.
  • Gently add 3 to 4 puries in the oil. Nudge the puries with a spoon to help them puff up. Fry all the puries on a medium flame.
  • Keep flipping them on both sides until it reaches a light golden brown color and puris are crisp.
  • Take them out on an absorbent paper.
  • Fry the remaining puris, in the same way.

How to make Pani puri masala/filling?

  • Soak chana overnight in water.
  • Next day, drain all the water. Take soaked chana in a bowl, add water and salt.
  • Place the chana bowl in a pressure cooker and cover it.
  • Cut potatoes into half and place potatoes on top of the chana.
  • Cover the pressure cooker lid and take 7 whistles.
  • Once cooking is done and pressure cool down, open the lid.
  • Peel the potatoes and mash them.
  • Drain all the water from boiled chana and mi chana with mashed potatoes.
  • Now add salt and chili powder. Add less salt as we have already added salt in the chana while boiling.
  • Mix everything. Pani puri filling is ready. Keep it aside.

Teekha and meetha Pani

  • In a Blender, take all the ingredients of pani and grind them very well.
  • Add 2 liter of water or add more water if you want more thin pani. But keep on checking the seasoning as per your taste.
  • Place the pani in the refrigerator for a minimum of one hour to chill.
  • Pani puri ka pani is ready. Add boondi to the pani if you wish to while serving.

Video

Notes

How do you eat Pani Puri?

  • Take the puri in your hand and poke a hole in it using your thumb or a spoon.
  • Take some filling in a spoon and put it inside the puri through the hole. Add chopped onion.
  • Dip the stuffed puri in a bowl of pani or pour some pani inside it using a spoon or a ladle. Add sweet chutney too if you like.
  • Eat it immediately. Take it all in one bite. Don’t let it get soggy, or the ball will break down. Repeat the same with more pooris.
  • And don’t forget to eat sukha puri at the end. To make a sukha, stuff the puri with the masala. Now, instead of adding any pani, add chaat masala to it and sprinkle sev. Eat it immediately.

Pro-tips for Puri

You need to look into below tips while making the puries at home –
  • You can skip the all purpose flour and use only aata/whole what flour and rawa (Sooji).
  • If you have club soda on hand, please use that instead of water and baking soda.
  • The dough consistency – The dough should be soft just like chapati dough.
  • Kneading the dough – Kneading the dough is the most important step. It helps in making puri crispy.
  • Always cover the dough with a damp cloth. Don’t let the dough dry.
  • Resting the dough for 30 minutes is important to help to form the gluten.
  • The thickness of the puri – Roll the dough as evenly as possible. The puri has to be thin, Neither paper-thin nor thick.
  • If you have tortilla maker/press, use that to make the puri. It makes life easy and saves lot of time.
  • Once the puries are rolled cover them with a damp cloth.
  • The temperature of the oil – The oil should be hot. The puries should begin to float and puff immediately. Fry the puries on a medium temperature.
  • Do not stack fried puri – Spread the puries on a tray. Don’t stack them one over the other while they are hot. They can get soggy.
  • If you feel like poori is slightly soft, place them onto cookie pan. Preheat the oven @200 degree F. and Switch off the oven. Put puri into the preheated oven for 10 to15 minutes. This will make poori crispy.
  • The ones that don’t puff up can be used for the chaat recipes like sev puri, bhel puri, etc,
  • Store the puries in an air-tight container. Stays good for 15 days.
  • This puri can be used to make Dahi Puri too.

Other options for stuffing –

  • Ragda – If you are a hot pani puri lover, then try with ragda. For that, you will need to soak dried peas overnight, pressure cooks them the next day, spice them with chili powder, salt, and turmeric powder.
  • Sprouted moong
  • With only boondi

Notes and pro-tips for Pani (Spiced mint water)

  • Make Pani Puri pani before 5 to 6 hours for the better taste.
  • If you want only teekha pani, don’t add sweet chutney while making pani. But believe me adding sweet chutney while preparing pani gives an awesome taste. At least try once making pani in this way. I am sure you will like it. Adjust the sweetness according to your taste.
  • You can freeze the left over paani in an airtight container in the freezer. It stays good up to 3 to 4 months.
  • If you don’t have black salt, use regular salt.
  • Why my pani color is not green? That’s because I have added sweet chutney and it turned into brownish-green color.
Post is updated with new photos and content, origanilly published in April, 2015.

Nutrition

Serving: 1puri | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani.

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Reader Interactions

Comments

  1. Falguni Doshi says

    April 17, 2015 at 10:21 am

    Can we use regular soda.

    Reply
    • Dhwani Mehta says

      April 17, 2015 at 10:26 am

      Hi Falguni!!!
      If you are asking baking about baking soda, than yeas you can use it to make puri. Add 1/2 tsp in warm water and knead dough using that water. But I would recommend you to use club soda / regular soda (drink) to make puri.It will give best result.
      Thanks.

      Reply
  2. Sonali S says

    April 17, 2015 at 11:12 am

    Excellent recipe ! Will try it…but can I pan fry the puris instead of deep frying? I am more into healthy cooking but love pani puri. Thanks a lot for sharing!

    Reply
    • Dhwani Mehta says

      April 17, 2015 at 11:18 am

      Thanks Sonali S!!!
      No dear, You have deep fry the puri….

      Reply
  3. Shailly says

    April 17, 2015 at 1:16 pm

    Any alternative for pani puri masala? or how can I prepare at home?

    Reply
    • Dhwani Mehta says

      April 17, 2015 at 3:43 pm

      Hi Shailly!!!
      You can roasted 1 tsp cumin powder and 2 tbsp chaat masala instead of pani puri masala.
      Thanks.

      Reply
  4. varsha prajapati says

    April 18, 2015 at 12:55 am

    Hi . the recipe is fantastic. but i just wanted to ask u about the texture of sujii. it should be course or fine.

    Reply
    • Dhwani Mehta says

      April 18, 2015 at 1:02 am

      Hi Varsha!!!
      Thank you. The sooji should be medium (Not too coarse).

      Reply
  5. urmi says

    April 19, 2015 at 1:36 am

    Hi dear y i cant copy frm here.or wat to do if wana save pics?

    Reply
    • Dhwani Mehta says

      April 19, 2015 at 11:52 am

      Thank you for visiting CookingCarnival.com Urmi. Due to certain reasons, content of this website are copy disabled. However, there are various options for sharing the recipe with friends and families on social media platform, e.g. Facebook, Twitter, Pinterest and WhtsApp.

      Reply
  6. Sweety says

    May 07, 2015 at 8:17 am

    Thanks so much for your exact amount of dough and cub soda measurement.
    I made the poori yesterday and come our perfect.

    Thanks 🙂

    Reply
    • Dhwani Mehta says

      May 07, 2015 at 11:35 am

      Hi Sweety!!!
      Glad it came out perfect for you. Thanks for the feedback dear. 🙂

      Reply
      • Sweety says

        May 08, 2015 at 9:09 am

        Ofcourse 🙂 I had one question though, do you fry the bottom part of the poori more than the top? or fry both side equally?

        Reply
        • Dhwani Mehta says

          May 08, 2015 at 9:35 am

          Sweety, Fry both side equally. Bottom Part will take more to cook.

          Reply
          • Sweety says

            May 08, 2015 at 10:32 am

            OK, great. Thanks so much 🙂
            Poori were very crispy and nice, thanks again 🙂

            Reply
            • Dhwani Mehta says

              May 10, 2015 at 6:41 am

              You are very welcome Sweety!!!

              Reply
              • Reena says

                November 05, 2022 at 2:58 pm

                Hi Dhwani, can we use the stand mixer for kneading the dough for Pani puri?

                Reply
                • Dhwani Mehta says

                  November 08, 2022 at 11:00 am

                  Hi Reena
                  Yes absolutely.

                  Reply
  7. gurpreet says

    July 06, 2015 at 10:44 am

    Hi…noted for sooji panipuri. .can u pls advise on aatta(wheat) pani puris recipe too..thx in advance

    Reply
  8. Nishi says

    November 10, 2016 at 8:56 pm

    Do we mix oil with the flours before kneading…

    Reply
    • Dhwani Mehta says

      November 11, 2016 at 12:05 pm

      Yes Nishi!!!Mix oil with all the flours as mentioned in first step.
      thanks.

      Reply
  9. Antonet Roajer says

    April 08, 2017 at 9:20 am

    Appreciate your work!! Step by step pictures with video is amazing.

    Reply
  10. Sweety says

    September 15, 2017 at 1:06 pm

    Hello Dhwani..DId you change your recipe? Earlier I didn’t remember adding wheat flour for poori ..I made it almost 2 years ago that time it was perfect..so just making sure 🙂 Please let me know..

    Reply
    • Dhwani Mehta says

      September 15, 2017 at 2:02 pm

      Hi Sweety!!
      yes I changed the recipe. You are right, in my old recipe, there was no wheat flour added. That recipe was also good. But I got better result with adding little bit flour. 🙂
      Thanks 🙂

      Reply
  11. Vaishali says

    July 27, 2020 at 9:07 pm

    Hi,
    I have been looking for good tortilla maker especially to make puri for pani puri.
    Can you please suggest good brand and which one are you using?

    Reply
    • Dhwani Mehta says

      July 28, 2020 at 5:43 pm

      Hi, I use this https://www.bedbathandbeyond.com/store/product/cucinapro-flatbread-maker/1018827808 from bed bath and beyond.

      Reply
  12. Abnash Kaur says

    October 04, 2020 at 5:22 am

    5 stars
    The puris puffed up well but when Ifelt that they needed to be placed in the oven they were too try. Could u please help me with this. Pani was good. I really long to make perfect golguppa

    Reply
  13. Century Foods says

    October 23, 2021 at 7:01 pm

    5 stars
    It was the perfect recipe to make pani puri! Making it tomorrow, hope it’s going to be good. Thanks for sharing this.

    Reply
  14. Girish says

    January 27, 2022 at 11:49 pm

    Hey
    Very good receipe.
    Just 4 pointers to newbies –
    Diced potatoes same size as chick peas is better, mashed potatoes if you’re in a rush.
    I dice the potatoes and then pressure cook it. Be careful not to over boil or cook it.

    To me Boondi is just a filler no need, and

    Onions Is too strong and take away the taste of the Pani Puri but in the sev puri or dahi puri it tastes awesome.

    Everyone has their own taste of the Pani. So serving Pani and chutneys separately is the best!
    Enjoy

    Reply
    • Dhwani Mehta says

      January 28, 2022 at 12:32 pm

      Thanks. 🙂

      Reply
  15. Century Foods says

    June 30, 2022 at 2:26 am

    5 stars
    Hi!
    Thank you for sharing this recipe. I always have trouble making the perfect puris while preparing Pani Puri. But following your tips made it easy and my puris came out perfect for the first time ever!
    Thank you so much!

    Reply

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Hi!! Welcome to CookingCarnival. My Blog is all about easy to make delicious Vegetarian recipes. Read More…

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Salad and dressing recipes

Black bean quinoa salad

Black Bean Quinoa Salad

Cowboy caviar

Cowboy Caviar

close up shot of Wheat berry salad with mint dressing

Wheat Berry Salad Mint Dressing

Butternut squash spinach salad on a white plate

Butternut Squash Spinach Salad With Pomegranate Vinaigrette

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Drinks and Mocktails

Orange mocktail

Orange Mocktail

Kala jamun mojito

Smoky Kala Jamun Mojito

Strawberry Lemonade

Strawberry Lemonade

Blood Orange Cranberry Jalapeno Mojito

Blood Orange Cranberry Jalapeno Mojito

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