Panipuri  is popular street food in all over India, you can make them easily at home, today I have ready-made puris, I’m going to show the procedure for pani and the filling, sure will post the recipe for puri. The filling is made with potatoes and white peas, using the same masala you can make ragada, By adding leftover samosas / cutlets.

Let’s see the procedure,

[recipe title=”Panipuri” servings=”3-4″ time=”60 Min” difficulty=”easy”]


Puri1 packet

For filling:-

White peas250 grams
Potatoes250 grams
Oil3 tbsp
Cinnamon1 inch stick
Coriander seeds1 tsp
Fennel seeds1 tsp
Green chili1
Ginger garlic paste1 tsp
Chili powder1 tsp
Turmeric powderpinch
Saltto taste

Extra filling:-

Carrot500 grams
Onions500 grams

For pani:-

Tamarindlemon size
Mint leaves1 bunch
Coriander leaves1 bunch
Green chilies5
Jaggerymarble size
Black salt¼ tsp
Saltto taste
Chat masala1 tsp



Procedure :-


For pani :-

Soak the tamarind in enough water for 15- 20 minutes, extract tamarind juice from the pulp and keep it aside. In a large mixer jar add the mint and coriander leaves along with green chilies and grind it into smooth paste, by adding tamarind extract, transfer the paste in a large bowl and add the tamarind extract, add jaggery, chat masala, black salt and salt. Mix well, now strain it, (don’t throw the pulp while straining, we are going add the pulp in the filling).

For filling:-

Cook the potatoes and soaked white peas in the cooker for about 7-8 whistles or until its well done. Place a wide pan on medium heat, add the oil, once the oil is hot enough add the whole garam masala, stir it for few seconds, add the coriander seeds, onions and green chili, stir fry it till they are golden. Now add the ginger garlic paste, chopped tomatoes and cook till the tomatoes are soft, switch of the flame and allow it to come to room temperature. Add the fried onions and tomatoes along with the pulp while straining the pani in the mixer jar and grind it well.
In the same pan add the cooked peas and peeled , chopped potatoes along with some water and cook for a minute in high flame, after a minute reduce the flame a little and then add the ground masala, salt, chili powder and turmeric powder. Mix well and cook for 5 minutes in medium flame.

While its cooking prepare the carrots and onions, peel and grate the carrots and fine chop the onions and keep it aside.

Now stuff the prepared masala into the puri, add the carrots and onions and serve it with spicy tangy pani.




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