Pani Puri

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Cooks in: 20 Minutes Serves: 2 People

Pani puri is one of the famous street foods of India. Fried and puffed puris are filled with meetha pani made out of tamarind, jaggery/ dates and theeka pani made out of coriander, mint and green chillies. Mashed potatoes or sprouted moong and boondi are also filled into the hollow puris along with the thin chutneys or pani. Generally, the puris are made out of rava.  I used jowar flour for this and got perfectly puffed puris. It was absolutely delicious!



  1. In a 2 Ltr cooker add water salt and oil. Cook for a whistle and switch off heat. Release pressure and mix in jowar flour. Keep covered for 15 minutes with weight on.
  2. Open, knead briefly and make a soft dough. Roll them into big  rotis as thin as possible.
  3. Using a small cap or lid, punch out puris.
  4. Heat oil for frying. Deep fry the small puris till they become crisp and puffs up.
  5. Remove and drain on a kitchen tissue.
  6. Fill each puris with both pani, sprouts or mashed potatoes and boondi.


1. This method of making dough is known as Autolysis. Water quantity may vary depending on the moisture content of the flour.

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  1. Hii.. Thanks for sharing the awesome recipe…Can these Puri’s be I’m looking for baked Pani Puri’s puri

    1. Hi Poonam,
      I have not tried baking them. You can try a small batch and if it works fine, otherwise deep fry.

  2. Thanks for this nice recipe, which is prepared without maida and wheat.. But in cae if we are using old flour what would be the quantity of amount??

    1. Hi Roselin,
      I didn’t get you. Do you want to know the water quantity? If so, then it will be same. Make one or two trials and get the right qty of water, as it varies with the moisture content of the flour.

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