Pani Puri Recipe


Maida or refine d wheat – 200gm
Baking Powder – 1 pinch
Salt for taste
Ripe Tamarind – 100 gm
Green chili – 2
Coriander powder – 2 tsps
Chopped coriander leaves – 2 tsps


Mix maida with baking powder and knead into tight dough.

Divide into twenty small parts and roll them flat. Fry these to make small hollow balls to derive puchka or puri.

For the stuffing peal the boiled potato and smash them. Add coriander powder and salt for taste.

Now mix the ripe tamarind in salted water, grated coriander leaves and grated chili to make a thick suspension to get the pani for puris.

Once the pani, puri and stuffing is ready, open the puri from one side, fill with stuffing, immerse in the pani and put the entire thing in your mouth.

The pani can also be laced with sweet tamarind chutney and sprouted boiled mung sprouts can also be use with or without the potatoes as stuffing in puri.

The puri has to be put in the mouth at one go along with the pani and stuffing, to get the right taste.

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Bhel Puri Recipe


Will serve 3 to 4 people
Puffed rice – 3 cups
Boiled potatoes – 2 (peeled and cut in small 1’ pcs)
Chopped tomato – 1
Onion – 1 large (finely chopped)
Green chilies – 2 (finely chopped)
Tamarind chutney – tsps
Mint coriander chutney – 1 tsp
Garlic chili chutney – 1 tsp
Coarsely crushed papdi – 1 handful (a biscuit like snack made from flour)
Barik sev – 1 cup (vermicelli type snack made from gram flour)
Chopped coriander leaves – 1/ 2cup


Puffed rice (mudi), papadi and barik sev are all commonly available in Indian shops. Mix the puffed rice, potato, tomato, coriander and green chilies nicely in a large bowl.

Add the tamarind chutney, garlic chili chutney and mint coriander chutney according to taste preferences.

Garnish well with lots of sev and papdi. Serve and eat immediately to retain the crispness.