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Crispy Indian Street Food Chaat Pani Puri Recipe Easy Homemade Perfect Snack

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A crunchy and flavorful Indian street food snack featuring crispy puris filled with spicy potato-chickpea filling and tangy tamarind-mint water. Perfect for gatherings and quick to make at home.

Ingredients

Scale
  • 1 cup (120g) fine semolina (sooji)
  • 2 tbsp (15g) all-purpose flour (maida)
  • 1/4 tsp salt
  • 1/2 cup (120 ml) warm water
  • Oil for deep frying (neutral oil like sunflower or canola)
  • 1 cup fresh mint leaves (packed)
  • 1/2 cup fresh coriander leaves (packed)
  • 2 tbsp tamarind paste
  • 1 small green chili (adjust to taste)
  • 1 tsp black salt
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • Salt to taste
  • 3 cups (720 ml) cold water
  • 1 tbsp fresh lemon juice (optional)
  • 2 medium boiled potatoes, peeled and diced
  • 1/2 cup (90g) boiled chickpeas or black chickpeas (kala chana)
  • 1 small onion, finely chopped (optional)
  • 2 tbsp chopped coriander leaves
  • 1/2 tsp chaat masala
  • Salt to taste
  • A pinch of red chili powder (optional)

Instructions

  1. Prepare the puri dough by combining semolina, all-purpose flour, and salt in a mixing bowl. Gradually add warm water and knead to form a stiff yet pliable dough. Cover with a damp cloth and let rest for 20 minutes.
  2. Make the pani by blending fresh mint leaves, coriander leaves, tamarind paste, green chili, black salt, roasted cumin powder, chaat masala, and salt with about 1/2 cup water until smooth. Transfer to a bowl, add cold water and lemon juice, stir and refrigerate until chilled.
  3. Prepare the filling by mashing boiled potatoes lightly. Add boiled chickpeas, chopped onion (if using), chopped coriander, chaat masala, salt, and red chili powder. Mix well and set aside.
  4. Divide the rested dough into about 20 small portions. Roll each portion into a very thin circle about 2 inches (5 cm) in diameter. Cut circles using a cookie cutter or glass rim. Keep covered to prevent drying.
  5. Heat oil in a deep frying pan to about 350°F (175°C). Fry puris in batches, pressing gently with a slotted spoon to puff up. Fry until golden and crisp, about 30 seconds per side. Drain on paper towels.
  6. To serve, crack open the top of a puri, fill with potato-chickpea filling, dip into chilled pani or pour some inside, and eat immediately for the best crunch.

Notes

Roll dough thin but sturdy to avoid breakage. Maintain oil temperature at 350°F (175°C) for perfect puffing and crispiness. Fry puris in small batches to keep oil temperature steady. Keep pani chilled until serving. Warm puris briefly in a low oven (250°F/120°C) if they lose crunch before serving. Store puris airtight at room temperature for up to 2 days to maintain crispiness.

Nutrition

Keywords: pani puri, chaat, Indian street food, crispy puri, tamarind water, snack, homemade pani puri, spicy snack

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