Pani Puri Recipe

Pani Puri Recipe: Based on NeemTime research

🥘 Ingredients (Home-Prepared Only)

For the Puri (Hollow Crispy Shells):

1 cup homemade semolina (sooji) (finely ground from wheat)

1/4 cup homemade all-purpose flour (ground from wheat)

1/4 teaspoon homemade baking soda

Pinch of salt (home-ground sea salt)

Water (fresh)

For the Pani (Spicy Water):

1/2 cup homemade fresh mint leaves (picked from garden)

1/2 cup homemade coriander leaves (picked from garden)

2 tablespoons homemade tamarind pulp (made from fresh tamarind pods)

1 tablespoon homemade jaggery syrup (made from raw sugarcane)

1/2 teaspoon homemade black salt (crushed)

1 teaspoon homemade cumin powder (ground from roasted cumin seeds)

1-2 green chilies (finely chopped)

1/4 teaspoon homemade asafoetida (hing)

2 cups fresh water (boiled and cooled)

For the Filling:

2 medium potatoes (boiled and mashed)

1/2 cup homemade boiled chickpeas (boiled at home)

1/2 teaspoon homemade cumin powder

1/4 teaspoon homemade chili powder

1/4 teaspoon homemade garam masala

Pinch of salt (to taste)

Optional Garnish:

Fresh coriander leaves (finely chopped, from the garden)

Sev (homemade crunchy gram flour noodles, if available)

🥄 Detailed Preparation Guide (with Calories)

Step 1: Prepare the Puri Dough

In a mixing bowl, combine semolina, all-purpose flour, salt, and baking soda.

Gradually add water and knead into a smooth, firm dough.

Let the dough rest for 30 minutes.

Calories:

Semolina (1 cup): ~400 kcal

All-purpose flour (1/4 cup): ~110 kcal

Baking soda and salt: negligible
Total: ~510 kcal
Time: 5 minutes + 30 minutes resting

Step 2: Shape the Puri Dough

Divide the dough into small balls and roll them into thin circles.

Heat oil in a deep frying pan and fry the dough circles until they puff up and turn golden brown and crispy.

Drain on paper towels to remove excess oil.

Calories:

Oil for frying (absorbed by 4 puris): ~200 kcal (estimated)
Total: ~200 kcal
Time: 15–20 minutes

Step 3: Prepare the Pani (Spicy Water)

In a blender, combine mint, coriander, tamarind pulp, jaggery syrup, black salt, cumin powder, green chilies, and asafoetida.

Add water and blend everything into a smooth, flavorful pani (spicy water).

Strain the mixture if needed, and chill the water in the fridge.

Calories:

Mint leaves (1/2 cup): ~2 kcal

Coriander leaves (1/2 cup): ~1 kcal

Tamarind pulp (2 tbsp): ~16 kcal

Jaggery syrup (1 tbsp): ~50 kcal

Black salt, cumin powder, chilies, and asafoetida: negligible
Total: ~69 kcal
Time: 10 minutes

Step 4: Prepare the Filling

In a mixing bowl, combine boiled mashed potatoes and boiled chickpeas.

Add cumin powder, chili powder, garam masala, and salt.

Mix everything thoroughly.

Calories:

Potatoes (2 medium): ~250 kcal

Chickpeas (1/2 cup): ~150 kcal

Spices: negligible
Total: ~400 kcal
Time: 10 minutes

Step 5: Assemble the Pani Puri

Make a small hole in the center of each puri.

Stuff it with the potato-chickpea filling.

Dip each stuffed puri in the prepared chilled pani (spicy water) and serve immediately.

Optionally, garnish with fresh coriander and sev (if desired).

Calories:

Puri (1 piece): ~30 kcal (per puri, 4 puris = ~120 kcal)

Filling (4 servings): ~400 kcal
Total: ~520 kcal
Time: 5 minutes

⏱️ Total Preparation Time

🔢 Total Calorie Count

➡️ Divided among 4 persons:

Calories per person = ~325 kcal