Pani Puri Recipe | पानी पूरी / गोलगप्पा | Please follow recipe in DESCRIPTION | Chef Ranveer Brar

semolina

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

tamarind

🥗Healthier: date paste

💰Cheaper: ketchup

Date paste offers sweetness with fewer additives.

chickpeas

🥗Healthier: black beans

💰Cheaper: split peas

Black beans are nutritious and affordable.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without extra calories.

Combine 4 parts semolina and 1/2 part maida in a bowl.

Slowly add warm water and a pinch of salt while mixing.

Knead the mixture until it bounces back when pressed, indicating it's ready.

Cover the dough with a wet muslin cloth and let it rest for at least 30 minutes.

Prepare the pani by blending 2 parts mint leaves and 1 part coriander leaves with water until smooth.

Add cumin powder and rock salt to the pani, adjusting flavors as needed.

Mash the boiled potatoes and mix with cumin powder, rock salt, chaat masala, and red chili powder.

Roll the rested dough into small circles, not too thin or thick, and cut them out using a cutter.

Heat oil in a deep pan until medium hot, then fry the puris until they puff up and turn golden brown.

Remove the puris and drain on paper towels, ensuring they are not dried out.

Prepare the pani by adding tamarind pulp and ice just before serving to maintain color and freshness.

Assemble the Pani Puri by filling each puri with the potato mixture and serving with the pani.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary