Pani Puri

Method

1. 01

   Knead a firm puri dough

   Mix semolina and flour, then add 115 ml warm water gradually. Knead 8–10 minutes to a firm, smooth dough, adding up to 20 ml more only if it cracks; cover with a damp cloth 30 minutes.

   

2. 02

   Roll and cut thin rounds

   Divide dough in half and keep one covered. Roll the other to 1–1.5 mm, cut 4 cm rounds, and keep every round under a damp cloth; reroll scraps only once.

   

3. 03

   Fry until fully hollow

   Heat oil to 190°C. Slide in 5–6 rounds, press each under oil for 2 seconds until it balloons, then lower to 175–180°C and turn until pale gold and crisp, 45–60 seconds; drain on a rack.

   

4. 04

   Dry and store the shells

   Cool puri completely in one layer for 30 minutes. Reject flat or soft shells, then store crisp hollow puri airtight with a food-safe desiccant until assembly.

   

5. 05

   Mix the potato-chickpea filling

   Fold potatoes, chickpeas, 3 g chaat masala, and 2 g salt. Lightly crush one-third of the chickpeas so the filling holds together while most pieces remain distinct; chill below 4°C.

   

6. 06

   Blend the green pani

   Blend mint, cilantro, green chile, ginger, lime juice, remaining chaat masala, remaining salt, and 250 ml chilled water until smooth. Strain through a fine sieve.

   

7. 07

   Dilute and chill the pani

   Whisk green concentrate into remaining chilled water, taste, and adjust only with salt or lime. Refrigerate at least 30 minutes and keep below 4°C; stir before pouring.

   

8. 08

   Fill only at the table

   Crack a small hole in each puri, add 20 g filling and 8 g sweet chutney, then pour in 20–25 ml cold pani. Eat immediately in one bite before the shell softens.