Pani Puri (ಪಾನಿ ಪುರಿ)

Tangy mint-coriander water paired with a spiced potato stuffing, filled into crispy gol gappa — a homemade take on the popular street-food favorite.

Ingredients

For Pani:

• Coriander leaves – 1 bunch
• Mint leaves – 1 bunch
• Green chillies – 2–3
• Tamarind – lemon size
• Lemon – 1
• Pepper – 2 tablespoons
• Cumin seeds – 2 tablespoons
• Salt – to taste
• Water – 1½ liters, boiled and cooled

For Aloo stuffing:

• Potato, big – 1
• Red chilli powder – ½ teaspoon
• Pepper powder – ¼ teaspoon
• Salt – to taste
• Amchur powder – ¼ teaspoon (or a few drops of lemon juice)
• Onion, medium size – 1
• Finely chopped coriander – 2 tablespoons

Instructions — Pani

1. Dry roast the cumin seeds and pepper, and grind into a fine powder.
2. If using crystallized salt, roast it lightly first.
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3. Grind the coriander leaves, mint leaves, raw tamarind, and green chillies in a mixer with enough water.
4. Filter the ground paste through a tea filter. Add the required quantity of water to this filtered pani.
5. Add the cumin-pepper powder, salt, and lemon juice, and adjust to taste.

Instructions — Aloo Stuffing

1. Finely chop the onion and set aside.
2. Boil the potato and mash it well.
3. Combine the mashed potato with chopped onion, coriander leaves, red chilli powder, pepper powder, salt, and amchur powder. Mix well.

Assembly

1. Take a gol gappa and make a small hole with your finger. Fill it halfway with the aloo mixture, then top up the rest with pani.
2. Enjoy the homemade pani puri with your family!

Gol Gappa (ಗೋಲ್ ಗಪ್ಪಾ)

Crispy, hollow fried pooris — the essential base for pani puri, dahi puri, and other chaat favorites, made easily at home.

Ingredients

• Semolina (sooji rava) – 1½ cups
• All-purpose flour (maida) – 3–4 tablespoons
• Salt – to taste
• Cooking soda – ¼ teaspoon
• Water – a little
• Oil – for deep frying

Instructions

1. Mix the all-purpose flour, semolina, and salt in a vessel.
2. Add water little by little and prepare the dough — it's better if it's slightly harder than chapathi dough.
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3. Cover the dough with a wet cloth and let it rest for 30 minutes.
4. Prepare lemon-sized balls from the dough and roll them out like chapathi. Use a little dry flour if needed.
5. Using a small round cutter (a milk can cap works well), cut the rolled dough into small round pooris. Repeat until all the dough is used.
6. Cover the cut pooris with a plate so they don't dry out.
7. Deep fry the pooris on medium flame until slightly golden brown.
8. Drain on a tissue paper for a while, then transfer to an airtight container once cool.

Tips

• While frying, some pooris will puff up and some will stay flat — that's normal. Use the flat ones for Tikki Poori or Bhel Puri, and the puffed ones for Pani Poori or Dahi Poori.