Recipe courtesy of Anita Kedia

Pani Puri

Getting reviews...
  • Level: Intermediate
  • Total: 13 hr 45 min
  • Prep: 30 min
  • Inactive: 12 hr 45 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Filling: 

Pani (Spiced Water):

Puri:

Directions

  1. For the filling: Soak the peas in water overnight, and then drain. Put the peas in a pot with the turmeric and baking soda and add enough water to just cover the peas. Bring the mixture to a boil, and then reduce to a simmer and cook until the peas are soft. Sprinkle with salt, black pepper and red chili powder. Let the peas cool to room temperature. 
  2. Mix the peas with the cilantro and potatoes and a generous amount of chaat masala in a bowl. Your filling is ready. 
  3. For the pani: Mix the lemon juice, tamarind, masala, sugar, cumin powder, mint powder, sprinkle of chili powder and salt in a bowl with 4 cups tap water. Pour the pani into a glass jar and refrigerate. 
  4. For the puri: Mix together the sooji, wheat flour and salt in a bowl. Add enough water to make a soft dough. Cover and let it sit for about 30 minutes. Meanwhile, pour 1 inch of oil into a large deep skillet or wok. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Roll the dough into approximately 1 1/4-inch-diameter discs. Slip the discs into the hot oil one at a time, working in batches, flipping them with a slotted spoon as they puff up until light brown. Drain on a paper-towel-lined-tray and let cool. They will continue to crisp as they cool. 
  5. To serve, put 6 to 8 puris on each plate with separate bowls of filling and pani on the side. Provide a small spoon. Lightly tap the top of a puri with the tip of the spoon handle to break and make a small hole wide enough to fill it. Fill the puri halfway with some filling, then spoon the pani into it and pop it into your mouth. Repeat with the remaining puri, filling and pani. Enjoy the delicacy of the pani puri. 

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

How to Make Nutella

Nuts for Nutella? Make your own chocolate-hazelnut spread with just a few everyday ingredients.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.