This famous road food needn't bother with any presentation! Potato, onion, chickpeas, coriander chutney stuffed fresh puri doused in acrid and hot mint seasoned water (pudina pani) effectively fills one's mouth and takes taste buds on an excursion of paradise and it is no big surprise that it's a famous road nibble along the length and expansiveness of India and known as golgappa, puchka, pakodi, Pani Puri, and so forth Planning pudina Vala pani and masala for panipuri at home isn't just a better approach to appreciating it yet, in addition, permits you to redo it the manner in which you like it. It is exceptionally easy to collect and one can without much of a stretch observe puffed puri at any Indian supermarket or plan at home with this recipe.


for puri:

  • Rava or semolina or suji 
  • Maida / plain flour - 2 tbsp
  • Oil
  • Water

for theeka pani:

  • Mint / pudina - 1/4 cup
  • Coriander - 1/2 cup
  • Ginger
  • Chillies
  • Tamarind
  • Chaat masala - 1 tbsp
  • Cumin powder - 1 tbsp
  • Hing
  • Salt
  • Water

for khatta meetha pani:

  • Tamarind extract
  • Jaggery
  • Chaat masala - 1 tbsp
  • Cumin powder - 1tbsp
  • Pepper powder - 1/4 tbsp
  • Red chilli powder
  • Hing
  • Salt
  • Water

for aloo stuffing:

  • Potatos - 3
  • Onion (finely chopped)
  • Coriander (finely chopepd)
  • Cumin powder - 1/2 tbsp
  • Chaat masala - 1/2 tbsp
  • Pepper powder
  • Red chilli powder
  • Salt


How to make puri:

  • Initially, in an enormous bowl take 1 cup rava and 2 tbsp maida.
  • Add 3 tbsp oil, disintegrate and blend well ensuring the rava turns clammy.
  • Presently add ¼ cup heated water and begin to work.
  • Make it for 5 to 8 minutes or until the batter is shaped.
  • Sprinkle water as required and ply to a smooth and delicate batter.
  • Cover the batter and rest for 20 minutes.
  • Following 20 minutes, keep on manipulating for 2 additional minutes.
  • Presently squeeze a tiny ball measured mixture.
  • Roll and straighten into little circle ensuring it is slim.
  • Profound fry in hot oil, don't stuff the oil.
  • Flip over once the puri puffs up.
  • Fry on medium fire until it becomes brilliant brown and fresh from both the sides.
  • Channel off over kitchen paper to get freed off abundance oil.
  • Puri is prepared for pani puri. once cooled totally, you can store in a sealed shut holder and use it for seven days.

How to make teeka pani:

  • Initially, in a little blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 bean stew and little ball estimated tamarind.
  • Mix to smooth glue adding water as required.
  • Move theeka pani puri glue into an enormous bowl.
  • Add 1 tsp chaat masala, 1 tsp cumin powder, squeeze hing, ¾ tsp salt and 4 cup cold water.
  • Blend well and theeka pani is prepared to appreciate with golgappa.

How to make Katta pani:

  • Right off the bat, in a huge bowl take 1 cup tamarind concentrate and 3 tbsp jaggery.
  • Additionally add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp bean stew powder, squeeze hing, ¾ tsp salt and 3 cup cold water.
  • Blend well and khatta meetha pani is prepared to appreciate with golgappa.

Aloo Stuffing:

  • First and foremost, in a little bowl take 3 potato, ½ onion and 2 tbsp coriander.
  • Likewise add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp bean stew powder and ½ tsp salt.
  • Blend well ensuring everything is very much joined.
  • Aloo stuffing is prepared to appreciate with puchka.
  • Gathering pani puri for serving:
  • First and foremost, not long prior to serving add modest bunch of boondi to theeka pani and khatta meetha pani.
  • Make a little opening in focal point of puri.
  • Stuff a tsp of arranged aloo stuffing into puri.
  • Dunk into theeka pani or khatta meetha pani and appreciate.
  • At last, pani puri recipe is prepared to serve.