Panipuri – a complete recipe
Try this perfect recipe of making lip smacking panipuri from scratch where you can never go wrong. This includes recipe for puri, chana bataka stuffing and the spicy water -with all the details and tips that you need to know to make the best panipuri of all times.
- electric roti maker or electric tortilla maker
Puri for panipuri
- 1 cup very fine sooji (also called semolina or rava)
- 2 tbsp all purpose flour (wheat or maida)
- 1 pinch salt optional
- 1 pinch baking soda
- ½ cup water
- oil for frying
Pani for panipuri (spicy water for panipuri
- 10-12 pieces blackpepper corns (reduce quantity if you want the water to be milder)
- 1 tsp black salt (also called sanchal) 2
- 2 inches ginger
- 30 gr green chillies (adjust quantity as per your taste and spiciness of chillies
- 2 tsp lemon juice
- 1 cup mint leaves
- ½ cup coriendar leaves
- 1 tsp panipuri masala
- salt (according to your taste, add after tasting the water)
- 2 tbsp sweet tamarind water (optional, only if you want to make water a bit sweet. Reduce the quantity of lemon juice to 1 tsp if using this ingredient)
- 1 tsp mildly roasted cumin seeds powder (over roasting will make it taste bitter)
- 500 ml plain water
- handful of boondi (optional)
Chana bataka for stuffing
- 4 pieces medium to large potatoes
- ¾ cup brown chana (soak in water overnight)
- 1 pinch soda bi carb
- 1 tbsp red chilli powder (adjust quantity according to your taste)
- ½ tsp black salt
- ½ tsp panipuri kala masala (can skip if not available, but it enhances the taste of the dish)
- salt (add as required after tasting the spiced up stuffing)
- few flat puris (crunched up)
- ½ cup finely chopped onion
- 1 tbsp kala masala (or mix 1 tsp dhanajeera powder with 1/2 tsp black salt)
Puri for panipuri
- Mix all dry ingredients and knead dough using water. The dough should be semi soft. Cover and keep aside atleast for an hour.
- Knead again and make marble size portions.
- Heat oil for frying.
- Meanwhile heat the roti maker to medium high and start pressing the balls to make puris. If you do not have the machine, just roll a big thin rotlo and cut with a small cookie cutter. However, roti maker is highly recommended for better results. (CHECK NOTE SECTION FOR THE TIPS ON THIS STEP)
- Prepare about 10-12 puris or as many as can fit in the oil at a time.
- Add one Puri at a time when the oil reaches to the smoking point. Add another Puri only after the previous one has puffed. Turn the flame to medium to low once all the puris for the batch have gone in the oil. (CHECK NOTE SECTION FOR THE TIPS ON THIS STEP)
- Keep stirring and fry them till they turn crunchy and golden brown.
- Remove them from oil. Fry the rest of the batches the same way. the puris will be nice and oil free, but in case some oil is seen you can bake them for 10 min at 100 c in the oven just to burn out access oil and make them crunchier.
- Take a closer view of its colour and texture.
Pani for panipuri (spicy water for panipuri)
- Choose small and fresh leaves of mint. Remove even the smallest stem from the leaves. Wash thoroughly. Keep the thin stem of coriendar leaves. Wash them well. (SEE THE NOTE BELOW FOR THE TIP ON CHOOSING THE RIGHT TYPE OF MINT LEAVES)Note : 1. It's very important to remove even the smallest stem from mint leaves or else the water will have weird taste. 2. Fresh and small leaves have much flavour of mint so choose that type. 3. Avoid thick and dark green leaves.
- Grind all the ingredients together with a little water as required. Make very fine paste so that seiving is not required.
- Transfer it in a bowl. Add the rest of the water. Keep aside for 2 hours for the spices to blend well with water. You may put it in the fridge till the time of use.
- Add bundi at the time of serving to get the crunch. (this step is optional)
- I noticed that the water turns a bit dark if made way in advance. So I prefer to make it 2-3 hours before the serving time.
Chana bataka for stuffing
- Boil and peel potatoes. Keep aside. Take chana in a pressure cooker. Add 1 ltr water, salt and a pinch of soda. Cover it with the lid and let the pressure release 10 times on medium to high flame. Drain water from chana compoletely. Combine chana and potatoes together and mash them roughly.
- Add all the spices and crunched puris. Combine well. It is ready.
How to serve, assemble and eat
- In a plate, take out a portion of chana-potato stuffing, pani in a bowl, puris, some onions and the kala masala. Take one puri, crack a bit on the top to make a hole in it. Gently put some stuffing, add a little onion and then dip it in the spicy water. Wide open your mouth and place the entire puri in it. Chew and ENJOY !Note: Prepare one puri at a time and eat or else the puri will get soggy.
- You can eat it without water too. Just fill the stuffing, some onions , sprinkle a pinch of kala masala and eat. You can skip onions.
- It is important that the machine is moderately hot. I usually set it on the lower side of the highest temperature for best results.
- If your puri comes out too thin or de-shaped from the machine (see the picture below), understand that the machine is too hot. And if the puris come out very thick, the machine is not hot enough.