Pani puri


Category: Starter/snack, Snack/side dish | Serves: 12 (makes 100 puris)

Prep time: Several days | Cooking time: 1 hour


For the dough

225g/8oz fine semolina

75ml-100ml/3-4fl oz water


For the filling

100g/4oz sprouted whole mung

100g/4oz sprouted chickpeas

225g/8oz potatoes


For the pani

1 x 5cm/2in cinnamon stick

2 whole cloves

1 dried red chilli

2 black peppercorns

1/2 teaspoon cumin seeds

2 whole cardamoms

1/4 teaspoon ginger powder

4 tablespoons coriander stalks and leaves, chopped

4 tablespoons mint leaves, chopped

4 green chillies

2 tablespoons raw mango, grated

1 teaspoon ginger, grated

1 litre/1 3/4 pints water

1 teaspoon tamarind paste

4 teaspoons date paste

To make the dough

  1. Mix the semolina and water to form a firm dough. Leave for half an hour.
  2. Knead the dough well and roll out fairly thin (about 2mm/ 1/10 inch), like a large chapati.
  3. Pre-heat the oven to gas mark 1, 150ºC (275ºF).
  4. Using a round cutter 5cm/2in across, cut out the puris and cook them on a warm Chapati pan. Turn each one after 10 seconds, cook the other side for 20 seconds or until cooked. Fluff them up by cooking the first side again for a few seconds over a direct heat – either by holding it with tongs over a moderate gas flame, or putting it on a wire mesh over an electric hob.
  5. Remove and place on a baking tray.
  6. When all the puris are cooked, bake them in the oven for 5-10 minutes until crisp and light brown.

To make the filling

  1. Soak the mung and chickpeas separately for 10 hours in warm water.
  2. Drain the mung and chickpeas and leave covered in a warm place for 2 days.
  3. Sprinkle with a little water and air them twice a day. This will help them to sprout.
  4. Boil and peel the potatoes, and cut them into 5cm/ 1/4 in cubes.
  5. Boil the sprouted mung and chickpeas separately until soft and drain out all the water.

To make the pani

  1. Dry roast the cinnamon, cloves, red chilli, black peppercorns and cumin. Cool and grind to a fine powder together with the cardamoms and then add the ginger powder.
  2. In a blender, liquidise the coriander, mint, green chillies, mango and ginger with 30ml/1fl oz water until it becomes a fine paste.
  3. Add to this paste 1 litre/1 3/4pints water, the ground dry ingredients, tamarind paste and date paste. Liquidise for another 2 minutes until everything is mixed well.

To serve

  1. Arrange the puris on a plate. Break the tops with the finger tips and fill the puri with the potato, mung and chickpeas.
  2. Add 1-2 teaspoons of pani to each puri and serve.

Cook's tips

You can top the pani-puri with chopped onions and tamarind chutney.

Nutritional information

Pani Puri