Panipuri – a complete recipe

Panipuri – a complete recipe
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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.


Priyangi Pujara
Panipuri is a very popular street food of India. It is loved by people of all age groups. In India there may be atleast 5-10 panipuri sellers in every street of a city and they all earn well – it is that popular ! And by now, panipuri has crossed all the physical boundries and is being loved by foreigners too! But of caurse the availability of it is not as easy as in India. It's not cheap too. Keeping in mind all these factors as well as the factors of health and hygiene, now it is highly preferred to be made at home. However, there are 100% chances of disaster if the recipe is not detailed enough.
PURI : I developed my recipe after years of frequent failures while making it. But every failure taught me a lesson and that lead me a step closer to perfection. Now my recipe is so perfect and full-proof that there are no chances of failure anymore and I get the same best result every time. Follow my recipe word to word, pay attention to the extra notes at the bottom and you will get the best results too.
Apart from panipuri, these puris are useful in making many desserts as well. You shall find those recipes here soon.
PANIPURI: It's a combination of puri, stuffing and spicy water. The recipe is not difficult as such, but it's the perfect balance of the spices that matters. Here you will find the perfectly measured ingredients that will make you super delicious panipuri.
5 from 1 vote
resting time 1 hr
Total Time 3 hrs
Course Appetizer, Main Course
Cuisine Indian chaat, Indian street food


  • 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)

other accompaniments

  • 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.
    panipuri Golagappa
  • 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.


Tips on the machinine…
  1. It is important that the machine is moderately hot. I usually set it on the lower side of the highest temperature for best results.
  2. 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.
Puris will not puff well (as in the picture below) in both cases.  Too much thin puris will either not puff or will crack in the oil taking in much oil. Thick puris may puff partially and leave behind a heavy base which can hurt in the mouth. So it’s very important to set the machine temperature right.
The perfectly hot machine will make round, moderately thin and evenly pressed puris as shown in the pic below.
Tip on the temperature of the oil…
Temperature of the oil is equally important. Puris will puff only in the oil at smoking point. You may reduce the heat a bit once the puris are puffed. Perfectly fried puris are evenly light brown all around, fully puffed like a ball (sphere shape), crisp and melting in mouth.
Tip on frying...
Stir puris continuously to get even colour all around. Not stirring will leave top and bottom dark whereas the middle part will remain light as in the pic below.
Consistency of the dough..
The amount of water needed to knead the dough is mentioned in the recipe, however not all the sooji are same. So the amount of water usually varies depending on sooji. Thick and cracked puris are also a result of very stiff dough. You can make it a little soft by adding a little water at a time and kneading. And if you already made balls and then you realize the dough to be too stiff, no need to worry. Just cover the balls with a wet cloth. This way, the balls will absorb moisture from the cloth and will get soft enough.
Add a little more (around 1 tbsp) sooji and let the dough rest if it is too soft.
About sooji…
If your sooji grains are a bit bigger, you can grind them to make fine sooji.
About the mint leaves for pani (spicy water for panipuri)
There is another type of plant from the mint family. It has long leaves with pointy top. Do not use that type for this water. The water taste bitter with those leaves. See the pic below.
Keyword chaat, chat, golgappa, indian street food, panipuri, waterballs

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