Indian
Pani Puri
Crisp homemade puri shells filled with potato-chickpea masala and bright mint, tamarind, chile, and kala-namak pani.
6 servings · 60 minutes prep · 40 minutes cook
Ingredients
Puri
- 1 cup fine unroasted semolina
- 2 tbsp whole-wheat atta
- 1/8 tsp baking soda
- 1/4 tsp Diamond Crystal kosher salt
- 6 to 8 tbsp warm water
- 4 cups avocado oil, for frying
Spiced Pani
- 1 packed cup mint leaves
- 1 packed cup cilantro leaves and tender stems
- 3 serrano chiles, chopped
- 1-inch piece fresh ginger, peeled and chopped
- 2 tbsp seedless tamarind concentrate
- 2 tbsp jaggery, finely grated
- 2 tsp roasted ground cumin
- 1 1/2 tsp kala namak
- 1 tsp chaat masala
- 1/2 tsp amchur
- 1/4 tsp freshly ground black pepper
- 1/8 tsp asafoetida
- 4 cups ice-cold water
- 2 tbsp fresh lime juice
Potato-Chickpea Filling
- 12 oz Yukon Gold potatoes
- 1 cup cooked kala chana, drained
- 1 serrano chile, finely minced
- 2 tbsp finely chopped cilantro
- 1 tsp chaat masala
- 1 tsp roasted ground cumin
- 1/2 tsp Kashmiri chile powder
- 1/2 tsp kala namak
- 1 tbsp fresh lime juice
Directions
Mix and Rest the Puri Dough
- Mix the semolina, atta, baking soda, and salt. Add 6 tablespoons warm water and knead firmly for 8 to 10 minutes, adding only enough remaining water to make a very stiff, smooth dough. Cover with a damp towel and rest for 30 minutes.
Prepare the Filling and Pani
- Meanwhile, place the potatoes in a saucepan, cover with cold water, and simmer until tender but not waterlogged, 20 to 25 minutes. Drain, cool just enough to handle, peel, and crush into small irregular pieces. Fold with the kala chana, minced filling serrano, filling cilantro, 1 teaspoon chaat masala, 1 teaspoon roasted cumin, chile powder, 1/2 teaspoon kala namak, and 1 tablespoon lime juice. Cool completely.
- Blend the mint, pani cilantro, 3 serrano chiles, ginger, 2 tablespoons tamarind concentrate, jaggery, 2 teaspoons roasted cumin, 1 1/2 teaspoons kala namak, 1 teaspoon chaat masala, amchur, black pepper, asafoetida, and 1 cup cold water until exceptionally smooth. Strain through a fine-mesh sieve, pressing firmly on the solids. Stir in the remaining 3 cups cold water and 2 tablespoons lime juice. Adjust only with kala namak, jaggery, or lime until distinctly spicy, sour, savory, and faintly sweet. Refrigerate at least 1 hour.
Roll and Fry the Puris
- Knead the rested puri dough for 2 minutes. Divide it in half and keep one half covered. Roll the other half evenly to a scant 1/16 inch thick without using extra flour. Cut 1 3/4-inch rounds and keep them between damp towels. Re-knead scraps once, then repeat with the remaining dough.
- Pour frying oil to a depth of 2 inches in a heavy pot and heat to {{temperature:360°F}}. Slide in 4 to 5 rounds without overlapping. Within 5 seconds, gently press each round beneath the oil with a slotted spoon; it should begin ballooning within 10 to 15 seconds. As each puri fully inflates, turn it once. Stop pressing any round that does not puff within 20 seconds so it cannot weigh down or tear the others.
- Let the oil settle between 325°F and 335°F and fry the puffed puris, turning once more, until evenly pale golden, finely blistered, rigid when tapped with the spoon, and no longer releasing a stream of bubbles, 60 to 90 seconds total. Drain upside down on a wire rack. Let the oil recover fully to 360°F before adding the next batch; overcrowding or starting below that temperature produces flat, oily shells.
- Cool the puris completely and discard any that did not puff, feel lightweight and rigid, or remain crisp after cooling. Keep airtight until serving.
Fill and Serve Immediately
- To serve, stir the pani thoroughly and pour it into a chilled serving pitcher. Crack a small opening in the top of each puri, add about 2 tsp filling, fill with pani, and eat immediately in one bite. Assemble each puri only as it is eaten.
