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Home>>West India>>Maharashtra>>Cuisine>>Pani Puri

Pani Puri

Pani Puri


Pani Puri, Pani Puri cuisine, Pani Puri Recipe, Pani Puri West India cuisine, Pani Puri Dishes of Maharashtra

For Puri
  • Sooji (Semolina ) 1/2 cup
  • Maida (Plain Refined Flour) 1/2 Tbsp
  • Cooking Soda tsp
  • Salt to taste
  • Oil for Frying
For Pani
  • Chopped Mint Leaves 1 1/2 cups
  • Chopped Coriander Leaves 2 Tbsp
  • Tamarind 1/3 cup
  • Ginger 1" piece
  • Green Chillies 2
  • Ground Cumin Seed (roasted) 1 tsp
  • Kala Namak (Black Salt) 1 1/2 tsp
  • Salt to taste
For Filling
  • Boiled Potato finely chopped /mashed and mixed with salt and red chilli a pinch
  • For Red Tamarind Chutney:
  • Tamarind 1 cup
  • Jaggery 1/2 cup
  • Sugar 2 Tbsp
  • Red chilli powder 1/2 tsp
  • Kali Micrch (Black pepper) powder 1/4 tsp
  • Dry Roasted cumin powder 1 tsp
  • Cloves 2
  • Warm water 2 cups
  • Vegetable oil 1 tsp
  • Salt to taste


For Puri:
  • Mix semolina, plain flour, Cooking Soda, salt and knead well to make dough, leave it bit stiffer than normal.
  • Cover it with a wet towel and let it stand for 20 minutes.
  • Now make very small balls and roll them into small circles.
  • Remember not to make the circles bigger as they have to be eaten whole.
  • Remember to put the circles under a damp cloth as soon as you roll them.
  • Heat oil in a thick bottomed pan and then fry them.
  • The idea is to puff them like a sphere and fry them till golden brown.
  • Take them out and put them on kitchen paper towel, to get rid of the extra oil.
  • Let them completely cool down (otherwise they will become soggy) before you put them into an airtight container.
For Pani
  • Soak the tamarind pulp in one cup of warm water for one hour.
  • Strain the tamarind residue out to get thick tamarind water.
  • While straining in the strainder mash the tamarind with the help of a spoon.
  • Put mint leaves, chopped coriander, ginger, chillies and dry roasted cumin seed.
  • Add a little water and mix to a smooth consistency using a blender.
  • Put this thick paste into ta jug and add fill the jug with water. (Add the water slowly and taste the mixture and if you want to dilute more then add water.)
  • Add salt and Kala Namak and stir well.
  • Put it in the fridge to cool down and serve chilled.
For Red Tamarind Chutney
  • Remove the seeds from tamarind and soak it in warm water for one hour.
  • Meanwhile dry roast the cumin seeds and the cloves.
  • Pound them into coarse powder.
  • Now take the Tamarind pulp mixture , strain it and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
  • Put the mixture in a pan and heat for 5 minutes on medium heat.
  • Remove from heat and let it cool down.
  • Note that on cooling down it will thicken up a bit, consistency like thick cream is ok. otherwise you may want to add some warm water.
  • On cooling, blend the contents in a blender.
For Serving
  • Poke a small hole in the center of the Puri
  • Add some mashed boiled potato small quantity of mashed fried potatoes as filling.
  • Add a little Red Tamarind Chutney
  • Dip it in the spicy pani
  • Gulp it down.  

 More Cuisine in Maharashtra

>> Sabudana Khichdi

>> Shrikhand

>> Masale Bhat

>> Puran Poli

>> Besan Ka Pitla

>> Bhel Puri

>> Pav Bhaji

>> Pani Puri


More Information About Maharashtra

>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals


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