5-Step Pani Puri Recipe with Boondi and Mint Chutney: Quick, Easy, and Delicious

Ingredients:

For the Puri:

• 1 cup semolina (sooji)
• 1 tablespoon all-purpose flour (maida)
• 1/4 teaspoon baking soda
• Water (as needed)
• Oil (for deep frying)

For the Pani:

• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 2 green chilies
• 1-inch piece of ginger
• 1 tablespoon tamarind pulp
• 2 tablespoons lemon juice
• 1 teaspoon roasted cumin powder
• 1 teaspoon black salt
• 1 tablespoon sugar (optional)
• Salt to taste
• 4 cups cold water

For the Boondi Filling:

• 1/2 cup boondi (crisp fried gram flour balls)
• 2 medium potatoes, boiled and mashed
• 1/2 cup cooked chickpeas
• 1 teaspoon chaat masala
• Salt to taste

Instructions:

• Make the Puris:

• In a bowl, mix semolina, all-purpose flour, and baking soda. Add water gradually to form a stiff dough. Cover and let it rest for 15 minutes. Roll out the dough thinly and cut into small circles using a cookie cutter. Heat oil in a deep pan and fry the circles until golden and puffed. Drain on paper towels. Prepare the Pani:

• In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, and lemon juice. Blend to a smooth paste. Transfer to a bowl, add roasted cumin powder, black salt, sugar (if using), salt, and cold water. Mix well and refrigerate until ready to use. Prepare the Boondi Filling:

• In a bowl, mix boondi, mashed potatoes, chickpeas, chaat masala, and salt. Assemble the Pani Puri:

• Gently make a hole in the center of each puri.

• Fill with the boondi mixture.

• Dip each filled puri into the mint pani and serve immediately.