Delicious and Authentic Panipuri Recipe: Indian Street Food at Home

Ingredients

  • 1 cup Semolina (Rava/Sooji)
  • 3 tablespoons All-purpose Flour (Maida)
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Water (for kneading)
  • Oil (for deep frying)
  • 1 cup Tamarind (Imli)
  • 1 cup Jaggery (Gur)
  • 1 teaspoon Roasted Cumin Powder (Jeera)
  • 1 teaspoon Chaat Masala
  • 1/2 teaspoon Red Chilli Powder
  • 1 teaspoon Black Salt (Kala Namak)
  • 2 cups Cold Water (for tamarind water)
  • 1 cup Mint Leaves
  • 1 cup Coriander Leaves
  • 2 Green Chillies
  • 1 inch Ginger
  • 1 teaspoon Lemon Juice
  • 1/2 cup Boiled and Mashed Potato
  • 1/2 cup Boiled Chickpeas (Chana)
  • Salt to taste

Steps and instructions

  1. In a bowl, mix semolina, all-purpose flour, baking soda, and salt. Add water slowly and knead a firm dough. Cover the dough with a damp cloth and keep it aside for 30 minutes.
  2. After 30 minutes, knead the dough again until smooth. Divide the dough into small portions and roll each portion into a thin round shape.
  3. Heat oil in a deep frying pan. Once the oil is hot, reduce the flame to medium and drop the round dough into it. Press with a spoon and puff it up. Flip and cook until golden brown and crispy. Remove and drain on a paper towel. Repeat with the remaining dough portions.
  4. For the sweet tamarind chutney, soak tamarind and jaggery in water for an hour. Then simmer this tamarind and jaggery mixture until it becomes thick. Add roasted cumin powder, chaat masala, red chilli powder, and black salt. Mix well and let it cool.
  5. For the spicy green chutney, blend mint leaves, coriander leaves, green chillies, ginger and lemon juice in a blender until smooth. Add a little water if necessary. Add salt to taste and mix well.
  6. For the filling, mix boiled and mashed potato and boiled chickpeas in a bowl. Add salt to taste and mix well.
  7. To serve, make a small hole in the centre of each puri, fill it with the potato and chickpea mixture, then dip it in the sweet tamarind chutney and spicy green chutney. Serve immediately.

Tools for making

  • Mixing Bowl - For combining the ingredients and kneading the dough.
  • Frying Pan - To deep fry the puris.
  • Spoon - To press and puff up the puris while frying.
  • Rolling Pin - To roll the dough into thin round shapes.
  • Blender - For blending the mint leaves, coriander leaves, green chillies, and ginger for the spicy green chutney.
  • Paper Towel - To drain the fried puris.

Recipe variations

  • Use whole wheat flour or multigrain flour instead of all-purpose flour for a healthier version of the crust.
  • Replace the semolina with fine cornmeal for a different texture in the puri.
  • Add finely chopped onions, tomatoes, and cucumber to the filling for extra freshness and crunch.
  • For a spicy twist, add chopped green chillies or red chilli flakes to the potato and chickpea filling.
  • Make a tangy tamarind chutney by adding a dash of lemon juice and some chaat masala to the sweet chutney.
  • For a vegan option, omit the potato and chickpea filling and replace it with cooked and seasoned tofu or mashed avocado.
  • Experiment with different flavors in the green chutney by adding ingredients like garlic, roasted peanuts, or yogurt.
  • Add a tablespoon of roasted and crushed peanuts or sev (fried chickpea noodles) for an extra crunchy element.
  • For a sweeter version, sprinkle some powdered sugar or drizzle honey on top of the filled puris.
  • Add a teaspoon of roasted and ground fennel seeds (saunf) to the tamarind chutney for a unique flavor.

Recipe overview

Panipuri, also known as Golgappa, is a popular street food snack from India. This delightful dish comprises of crispy, fried, hollow dough balls, known as 'puri', filled with a combination of flavorful ingredients. The fillings typically include a mix of boiled potato, boiled chickpeas, sweet tamarind chutney, and spicy green chutney, offering a burst of flavors in each bite. First, you'll make the puri from scratch, using semolina and all-purpose flour, then deep-frying them to golden perfection. The sweet tamarind chutney, made by simmering tamarind and jaggery, and the spicy green chutney, a blend of mint, coriander, and green chilies, balances the dish with a sweet and spicy kick. The steps in this recipe are broken down to guide you through the process of making your own panipuri at home, from kneading the dough to assembling the final product. Although it requires some effort, the result is a tantalizing snack that's a treat for the palate. Enjoy the experience of making and eating homemade panipuri.

Common questions

  1. How long does it take to make Panipuri?
    The total time required to make Panipuri is approximately 1 hour, including preparation and cooking time.
  2. Can I use wheat flour instead of all-purpose flour?
    Yes, you can substitute all-purpose flour with wheat flour if desired. However, the texture and taste may slightly differ.
  3. Can I use store-bought puris instead of making them from scratch?
    Yes, you can use store-bought puris as a time-saving option. Simply follow the instructions for preparing the filling and chutneys, and assemble the Panipuri using the store-bought puris.
  4. Can I skip the tamarind chutney or green chutney?
    While the tamarind chutney and green chutney add flavor and enhance the taste of Panipuri, you can skip them if you prefer a milder version. The filling alone can be enjoyed with the puris.
  5. Can I make the chutneys and filling in advance?
    Yes, you can prepare the chutneys and filling in advance and store them separately in the refrigerator. Make sure to cover them well to retain freshness. When ready to serve, assemble the Panipuri by filling the puris with the prepared chutneys and filling.
  6. Can I make Panipuri without adding potatoes?
    Yes, you can omit the potatoes from the filling if desired. The chickpeas alone can be used as a filling for a variation of Panipuri.

Serving dishes and utensils

  • Mixing Bowl - A bowl to mix the dough and other ingredients
  • Deep Frying Pan - A pan for deep frying the puris
  • Paper Towels - To drain the fried puris and remove excess oil
  • Blender - To blend the ingredients for the green chutney
  • Spoon - To press and puff up the puris while frying
  • Damp Cloth - To cover the dough while resting

Origin stories

Panipuri, known by various names across different regions of India, is a delectable street food that has transcended boundaries. The roots of the panipuri are embedded in the Indian subcontinent, with many claiming its origin in the ancient kingdom of Magadha, modern-day Bihar. As the story goes, Lord Krishna's mother, Yashoda, would hide spicy homemade chutney in small, hollow puris to entice Krishna into eating his meals. Since then, panipuri has evolved with regional variations, each with its unique flavor profile. Be it the 'Golgappa' in Delhi or the 'Puchka' in Kolkata, every town and city has its own cherished version of this beloved street food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.