{"id":4341,"date":"2021-03-17T15:07:00","date_gmt":"2021-03-17T15:07:00","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=4341"},"modified":"2021-03-23T02:59:32","modified_gmt":"2021-03-23T02:59:32","slug":"pani-puri","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/pani-puri\/","title":{"rendered":"Pani Puri"},"content":{"rendered":"\n
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I don’t think I’ve ever met any Indian who doesn’t like Pani puri OR Dahi puri, honestly any Indian street food chaat has my name all over it. I love Pani puri but hate the store bought puris that are hard as a rock or stale and scrape the roof of your mouth. I stopped buying store bought Pani puris for years now and just make them at home, granted when I was younger my mom would make a huge batch and we would eat this for days, but now that I live so far away from my moms I started making them my self and its honesty so easy and CLEAN! No added flavors or ingredients you can’t pronounce, just sooji, club soda and salt. Easy as that, oh yea and frying them but that’s a given. <\/p>\n\n\n\n

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You can also use these puris to make dahi puri which is my favorite!! I use the same filling for my dahi puri as I do for Pani puri but just add some tomatoes, onions, cilantro and loads of chutneys!! <\/p>\n\n\n\n

DID YOU MAKE THIS DISH?<\/h1>\n\n\n\n

If you make this dish, be sure to leave a comment and\/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don\u2019t forget to tag me on Instagram @thetableofspice<\/a> or hashtag #thetableofspice<\/a> or both! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Pani Puri<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, dinner, Side Dish, Snack<\/span><\/div>
Cuisine: <\/span>Indian<\/span><\/div>
Keyword: <\/span>dahi puri, pani puri, puri<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n\n

Ingredients<\/h3>

Puri<\/h4>
  • 2<\/span> cups <\/span> sooji <\/span><\/li>
  • \u00bd<\/span> cup<\/span> club soda <\/span><\/li>
  • 1<\/span> tsp<\/span> salt <\/span><\/li>
  • oil<\/span> for frying <\/span><\/li><\/ul><\/div>

    Pani<\/h4>
    • 1&\u00bd<\/span> cup <\/span> cilantro <\/span> roughly chopped <\/span><\/li>
    • \u2153<\/span> cup<\/span> mint <\/span> roughly chopped <\/span><\/li>
    • 2<\/span> serranos <\/span> roughly chopped <\/span><\/li>
    • 3<\/span> garlic cloves <\/span> roughly chopped <\/span><\/li>
    • 6<\/span> cups <\/span> water<\/span><\/li>
    • \u00bd<\/span> tbsp<\/span> lemon juice <\/span><\/li>
    • 1<\/span> tsp<\/span> black salt <\/span> *sanchar <\/span><\/li>
    • regualr salt to taste <\/span><\/li><\/ul><\/div>

      Pani Puri filling (potatoes & chana) <\/h4>
      • 3<\/span> potatoes <\/span> cooked and peeled <\/span><\/li>
      • 2<\/span> cups <\/span> chana<\/span> cooked <\/span><\/li>
      • 1<\/span> tsp<\/span> salt <\/span><\/li>
      • 2<\/span> tsp <\/span> cayenne pepper <\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>

        Puri<\/h4>
        • In a large bowl mix Sooji, salt and club soda until everything is well combined into a dough form. Cover bowl with a dish towel and let it sit for 10 – 15 mins. <\/span><\/div><\/li>
        • Heat oil in a deep pot, you want to your oil to be hot.<\/span><\/div><\/li>
        • On a large countertop surface, roll out your dough and use a small cookie cutter to cut out rounds. Drop a 4-5 puris into the oil and fry them for 1-2 mins until they puff up and are slightly golden brown. Repeat step until you no longer have dough left. <\/span><\/div><\/li>
        • Store in an air tight container and enjoy! <\/span><\/div><\/li><\/ul><\/div>

          Pani <\/h4>
          • In a food processor add cilantro, mint, serrano, garlic, lemon juice, black salt (sanchar) and salt. Blend everything together until you have a paste like consistency. Transfer into a large bowl and add the water. Refrigerate until ready to use. <\/span><\/div><\/li><\/ul><\/div>

            Pani Puri filling (potatoes & chana) <\/h4>
            • Mix the cooked potatoes, chana along with the spices. Adjust spice level if you can't handle to much heat. <\/span><\/div><\/li><\/ul><\/div>

              Assembly <\/h4>
              • Poke holes in your puri, fill with filling and dunk it into the pani (water). Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n

                Notes<\/h3>
                  \n
                • I used Laxmi brand Sooji, can be found in any Indian grocery store.\u00a0<\/li>\n
                • Make sure when you roll out your dough, its thin and not to thick.\u00a0<\/li>\n
                • Oil has to be hot so puri can puff up, cold oil will result into flat puri’s.<\/li>\n
                • I usually make the water the night before, so a lot of the flavors absorb.\u00a0<\/li>\n
                • If dough is looking a bit dry add 1tbsp of club soda as you need to form a dough.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                  I don’t think I’ve ever met any Indian who doesn’t like Pani puri OR Dahi puri, honestly any Indian street food chaat has my name all over it. I love Pani puri but hate the…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1381,1907,1913,1905],"tags":[2079,495,2077,2078],"class_list":["post-4341","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces-dips","category-indian","category-recipes","category-vegetarian","tag-dahi-puri","tag-indian-street-food","tag-pani-puri","tag-puri"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=4341"}],"version-history":[{"count":8,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4341\/revisions"}],"predecessor-version":[{"id":4579,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4341\/revisions\/4579"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=4341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=4341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=4341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}