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Pani Puri Ki Puri

Pani Puri Puri

Pani Puri Puri

Pani Puri ki Puri is a key ingredient in any chaat and specially in Pani Puri. Homemade Chaat Puri can be used with any other snack like sev puri, dahi puri, etc…However when time comes to make this at home, we always buy Pani Puri Puri from shop because we think Homemade Chaat Puri is very hard to prepare. I have tried this at home and I would say making Homemade Chaat Puri is very easy, if you can follow perfect instructions to make Pani Puri Ki Puri.

Homemade Chaat Puri

Ingredients:

• ½ cup Semolina/Suji/Rava
• ½ Cup Whole Wheat Flour
• 1 tsp Maida/All Purpose Flour
• ½ tsp Baking Soda
• Salt
• Few Drops of Oil
• Oil for Deep Frying

Method:

1. Take all ingredients expect oil in a mixing bowl and mix well.

2. Knead the mixture using cold water and make sticky dough.

Homemade Chaat Puri 1

3. Knead the dough on kitchen surface about 7-8 minutes and make smooth texture.

4. Now apply little oil on the dough and cover it, keep aside for 30-40 minutes.

5. After 30-40 minutes, take a dough and knead it again for 3-4 minutes.

Homemade Chaat Puri 2

6. Now divide the dough into two or three parts, take one part on your kitchen surface and roll into very thin chapati. Keep the remaining parts of the dough covered with the moist kitchen towel.

7. With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough chapati. Using a cookie cutter gives even shape and size to the Puri’s. You can also make small balls and roll them.

Homemade Chaat Puri 3

8. Heat the oil for deep frying in a pan, oil should be medium hot. Add a small piece of the dough ball in the hot oil to check oil temperature. If the ball steadily comes up to the surface, the oil is hot and the Puri’s can be fried now.

9. Now drop the Puri’s in the hot oil, press each Puri using a slotted spoon till puff up in the oil. Once puff turn another side then keep stirring with slotted spoon till golden brown.

Homemade Chaat Puri 4

10. Remove Puri’s on absorbent paper, it absorbs extra oil from the Puri. Do the same process with remaining parts of the dough.

11. Once cool down, store in an air-tight container. Homemade Chaat Puri is ready.

Homemade Chaat Puri

Tips:

• Always cover the dough in a dump cloth otherwise dough will become dry and will not be rolled properly.

• Roll very thin circle otherwise Puri will become soft.

• Fry Puri’s on medium hot oil, if the oil is not hot enough then Puri will soak oil and become soggy, if it’s very hot then Puri will burn.

• Fry 4-7 Puri’s at a time. While frying keep stirring with slotted spoon, Puri will become crispier.

Homemade Chaat Puri

Pani Puri
 
Print
Homemade Chaat Puri is a key ingredient in any chaat and specially in Pani Puri. Homemade Chaat Puri can be used with any other snack like sev puri, dahi puri, etc...However when time comes to make this at home, we always buy Pani Puri Puri from shop because we think Homemade Chaat Puri is very hard to prepare. I have tried this at home and I would say making Homemade Chaat Puri is very easy, if you can follow perfect instructions to make Pani Puri Puri.
Author: Binjal Pandya
Recipe type: Streetfood & Chaat
Cuisine: Indian
Ingredients
  • ½ cup Semolina/Suji/Rava
  • ½ Cup Whole Wheat Flour
  • 1 tsp Maida/All Purpose Flour
  • ½ tsp Baking Soda
  • Salt
  • Few Drops of Oil
  • Oil for Deep Frying
Instructions
  1. Take all ingredients expect oil in a mixing bowl and mix well.
  2. Knead the mixture using cold water and make sticky dough.
  3. Knead the dough on kitchen surface about 7-8 minutes and make smooth texture.
  4. Now apply little oil on the dough and cover it, keep aside for 30-40 minutes.
  5. After 30-40 minutes, take a dough and knead it again for 3-4 minutes.
  6. Now divide the dough into two or three parts, take one part on your kitchen surface and roll into very thin chapati. Keep the remaining parts of the dough covered with the moist kitchen towel.
  7. With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough chapati. Using a cookie cutter gives even shape and size to the Puri’s. You can also make small balls and roll them.
  8. Heat the oil for deep frying in a pan, oil should be medium hot. Add a small piece of the dough ball in the hot oil to check oil temperature. If the ball steadily comes up to the surface, the oil is hot and the Puri’s can be fried now.
  9. Now drop the Puri’s in the hot oil, press each Puri using a slotted spoon till puff up in the oil. Once puff turn another side then keep stirring with slotted spoon till golden brown.
  10. Remove Puri’s on absorbent paper, it absorbs extra oil from the Puri. Do the same process with remaining parts of the dough.
  11. Once cool down, store in an air-tight container. Homemade Chaat Puri is ready.
Notes
• Always cover the dough in a dump cloth otherwise dough will become dry and will not be rolled properly.
• Roll very thin circle otherwise Puri will become soft.
• Fry Puri’s on medium hot oil, if the oil is not hot enough then Puri will soak oil and become soggy, if it’s very hot then Puri will burn.
• Fry 4-7 Puri’s at a time. While frying keep stirring with slotted spoon, Puri will become crispier.
3.5.3208

Pani Puri Ki Puri was last modified: January 12th, 2022 by Binjal's VEG Kitchen

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03/17/2015   Binjal's VEG Kitchen
  Appetizers & Snacks, Kitchen Basics, Streetfood & Chaat     appetizer, chaat, fried, indian, no onilon no garlic, Snack, vegan
  • Brussel Sprout Stir Fry
  • Pani Puri

17 Responses to “Pani Puri Ki Puri”

  1. Ruchi / 30 Oct 2015 5:09pm #

    Hi.. I tried making these puris.. It’s dint come out well.. Not sure what mistake I made. Only thing is I added oil while kneading.. Will that be a problem?

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    • Binjal's VEG Kitchen / 30 Oct 2015 6:24pm #

      yes Ruchi! Its a main problem, you have to add oil after kneading the dough, apply it well then knead it again and cover it!

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  2. shalini / 12 Jul 2015 1:08pm #

    its vy yummy my mouth s only watering to see ur yummy pani puri …

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    • Binjal's VEG Kitchen / 12 Jul 2015 6:44pm #

      thanks Shalini!!

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  3. pooja / 11 Jul 2015 12:28am #

    Why r we using baking soda, we can’t make without this

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    • Binjal's VEG Kitchen / 11 Jul 2015 10:07am #

      Pooja!!baking soda make more crispy n taste like roadside puri n color too!!!

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  4. Priya / 28 Mar 2015 4:16am #

    Tried these today but the puris did not fluff up. Had to throw the dough away. Maybe it was too hard. Will try again with a softer dough.

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    • Binjal's VEG Kitchen / 28 Mar 2015 10:49pm #

      yes you have to make slightly sticky soft dough and roll using little dusting flour and roll very thin chapati, when you frying press puri with slotted spoon once puff, turn and stir them continuously till crispy brown.

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  5. Uma / 18 Mar 2015 6:16am #

    A very detailed recipe. Thanks for sharing!!
    Will make it and give feedback. How many does this make?

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    • Binjal's VEG Kitchen / 18 Mar 2015 7:47am #

      thanks Uma!!

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  6. rashi Rastogi / 18 Mar 2015 4:31am #

    It’s vry yummy

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    • Binjal's VEG Kitchen / 18 Mar 2015 7:46am #

      thanks Rashi 🙂

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  7. gowri / 18 Mar 2015 4:06am #

    Superb.will try.tnks for d tips

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    • Binjal's VEG Kitchen / 18 Mar 2015 7:46am #

      thanks Gowri!! 🙂

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  8. Subha / 18 Mar 2015 12:42am #

    Super yummy puris..so crispy and perfectly done Binjal..

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    • Binjal's VEG Kitchen / 18 Mar 2015 7:46am #

      thanks Subha!! 🙂

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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