Tasty Pani Puri Make at Home Recipe | Perfect Crispy Puri Tips

Today, I'm making Pani Puri from scratch. ,we'll make Pani Puri masala, & along with it, the tasty Pani Puri, Pani (spiced & flavoured water). & sweet chutney & after that, we got a lot of requests that the puri of Pani-Puri doesn't come out well at your homes. , how to make perfect Puris for Pani Puri,Recipe  I'll share with you all tips & tricks for that. It will perfectly puff up, will be crispy & just incredible puris are made with this recipe. After a lot of trials, I've cracked this recipe for you all. I'm sharing the same recipe with you all. In this recipe, the masala & Paani (spiced water), etc Everything, I'm going to grind & blend in my Hamilton Beach India, Professional Juicer, Mixer, Grinder. 

Tasty Pani Puri Recipe Make at Home| Perfect Crispy Puri Tips

First of all, let's see how to make the masala for Pani Puri. Place a pan on high flame & heat it up. Once the pan is hot, then lower the flame before toasting the spices. To this I'm adding 1 tbsp cumin seeds, First you have to roast the cumin seeds, on a low flame, nicely until it turns darker brown in color This step is very important. So, nicely roast the cumin seeds until they are dark brown in color. So now I've nicely roasted the cumin seeds, At this stage, to this, I'm adding 1/2 tsp whole black peppercorn, 3 cloves, & I'm adding a small piece of cinnamon. You have to lightly roast these spices too. Don't roast them too much, roast for just a few seconds. 

Now, transfer these spices to a bowl & cool them nicely before grinding them. Once your spices cool down, then add them into a mixer-grinding jar, along with it, to this add 1 tbsp dried mango powder, 1 tbsp black salt, & 1/2 tsp salt. After adding these things, now you have to grind the spices.  You have to make a fine powder of the spices. So, I've ground the spices together. & you can see that the spices are into a fine powder. & our Pani Puri masala is ready.  Now to make Pani (spiced water) for Pani Puri, into a mixer-grinder jar, 2 cups fresh mint leaves, 1 cup fresh coriander, 1 inch ginger, 7-8 spicy green chillies, I'm adding 1/3rd cup tamarind pulp here, 2 tbsp jaggery, I'm adding the Pani-Puri masala that we made earlier here, 500 ml water, & I'm adding 2-3 ice-cubes here to preserve the green color. 

Now, you have to blend all these things together into a fine paste. I've blended everything nicely together. At this stage, you can transfer this paste to a big bowl. Now, you have to add more water to this. Here, I'm adding 1 litre water, you can add upto 1-1.5 litres of water. After adding water, mix this very well & at this stage, taste the pani  After tasting, you can adjust salt & spices here. I felt it needed more salt, so I've added some more salt & mixed it again. So our Pani for Pani-Puri is ready. Our Pani for Pani-Puri is ready & it turns out really tasty if you make the Pani with this process. The heat/chilli in this can be altered as per your preference. 

Jaggery that is added, will not give any sweetness to Pani, we've added it just to balance the flavour. So, you don't worry. There won't be even slightest sweetness in Pani with this recipe. One more thing that you may have noticed, is that I've not strained the Pani at all today. Coz, I think that when strained, Pani looses all the goodness of mint & coriander leaves too while straining. If you grind the paste thoroughly in the mixer-grinder & make a really fine powder of the masala, then you won't need to strain this Today, I've used my Hamilton Beach Professional Mixer-Grinder & for me in my kitchen, a mixer-grinder is a very important appliance.  

The best thing that I find about this juicer-mixer-grinder for me, is that it has a preset menu. As per your preference, you can select your option from menu, & concentrate on rest of your cooking, Until the mixer-grinder finishes it's job. It has a commercial grade 1400 Watt motor & stainless steel blades, which enables really hard ingredients to be ground easily, like, it was an ease to grind whole spices & while making Pani for Pani Puri, something as hard as ice,  This mixer-grinder has 3 different sized jars. which are made from high-grade stainless steel & it's build quality is top-notch. It is 100% leak proof & it has many safety features. There are so many details that makes this mixer-grinder convenient to use. I'm using this juicer-mixer-grinder in my kitchen since long& each time it gives me consistent & professional results. Now our Pani is ready. 

Tasty Pani Puri Recipe Make at Home| Perfect Crispy Puri Tips

You have to chill the Pani before serving, you can refrigerate it, or add ice-cubes before serving. The next step is that we have to make Meethi (sweet) chutney,Let's prep for that. Here, I've taken 250 grams seedless dates, & 75 grams seedless tamarind, & soaked them in hot water for 30-45 minutes. Now, we have to blitz it. Add both things in a mixer-grinder jar. along with it, add the soaking water too. Now, you have to prepare a fine paste of these two things. So, you can see our date & tamarind paste is ready. Now, place a strainer on a big vessel & strain this paste. Reason for straining is to remove fibres of tamarind to leave behind a smooth chutney & need for straining it later. So, as you can see, I've strained the date & tamarind paste nicely, Just some of these fibres are remaining & there's absolutely no wastage of the rest of our paste. 

Now, I'm adding the rest of ingredients to it. 750 grams jaggery, 1 tbsp Kashmiri red chilli powder, 1 tbsp roasted cumin powder, 1 tsp black salt, 1/2 tsp dried ginger powder,  1 pinch of black pepper powder, salt to taste, & I'm adding 1 litre water here. Now, you have to mix everything well here. After mixing, cook this chutney on a high flame, until the jaggery dissolves & it comes upto a boil. Now, you can see that the jaggery has dissolved & the chutney has got a boil too. At this stage, you have to lower the flame & simmer the chutney on low flame for 1/2 hour at least. Your chutney will become dark in colour & thicken nicely. & it's taste will develop quite nicely. 

Now, I've cooked this chutney for 1/2 hour, you can see that it's reduced quite a bit. The colour has darkened quite a bit. Now, you can see, it's consistency still seems quite runny, But, when you cool it down, it will thicken further. So at this stage, turn off the flame.Our chutney is ready, cool it down completely. Once your chutney is ready, fill it in a clean air-tight container. You can store & use it upto 1 week in refrigerator & upto 3-4 months in deep freezer.  Our Meethi chutney is ready too. I usually make meethi chutney in double quantity as it is laborious & then store it in the freezer. Then it becomes easy, just make Pani, if you already have puris made, then thaw meethi chutney & enjoy Pani-Puri If you want to make just for one time use, then you can make half quantity of this chutney too. 

Perfect Crispy Puri Tips

Now, the next part, the most interesting part of our Pani-Puri is, Puri for Pani-Puri. Now the difficulties that you face, let's first identify that. First & foremost, the puris don't puff up. Even if they puff up, they are uneven If that turns out okay too, then the puris are not crispy but turn soft. How can you take control of all these things, & the process is simple Just a few tips that you have to keep in mind & I'll share all the tips. First of all to make perfect puris at home for Pani-Puri, Let's see how to make the dough. 

To make the dough for puri, I've taken 3/4th cup coarse flour here. along with it 1/4th cup fine semolina, & 1/8th tsp papad Khar (alkaline salt), After adding all these dry ingredients, mix well. Once dry ingredients are mixed well, then add water to it. Here, I've taken 1/3rd cup water. Now, while gradually adding the water, you have to incorporate it in the flour. If you feel like adding more water, then we can add 1-1.5 tbsp of water, not more. I've added 1 tbsp extra water, apart from 1/3rd cup water& mixed the dough well. Knead this dough very well for 4-5 minutes.This step is also very important Once you have knead the dough, then make a ball of it & cover it with a moist cloth. I've made the dough for puris. Now you have to rest it for 2 hours minimum. Rest it for 2-3 hours. This step is very important Now, let me explain to you the ingredients that we've used. Firstly the coarse flour that we've used is coarsely ground wheat flour, which is easily available in the market. Don't replace this with normal wheat flour, your puris won't be good. You compulsorily have to use coarse flour. It's easily available. 

Secondly, the semolina that I've used is the fine one, you don't have to use the thicker variety. Thirdly, I've used papad Khar. It is the ingredient which is added to papads, & it hastens the cooking process & it makes it crispy. Even this is easily available in markets. Don't use baking soda, add papad Khar. & use very little, just 1/8th tsp, which is like a pinch of it. This gives excellent results. If you use these 3 ingredients properly, then your puris will turn out perfectly. Now, also keep in mind about water. I've added 1/3rd cup + 1 tbsp water. You may have to alter amount of water based on climate.In summer, less water is needed & more in winters. Just add 1/3rd cup with 1-1.5 tbsp extra water, If the moisture content in your dough is high then your puris will be soft. 

This is one big reason for soft puris. So moisture content is very important in this dough. Keep this in mind. Now, once you have rested the dough nicely, let's see how to roll the puris & set up an assembly for that. Before rolling the puris, you have to prepare a set-up.  On any flat surface or a plate, apply a cling film or a plastic sheet So this is very important. Cover your platform with plastic. When we will roll the puris, we have to place them on this very plastic sheet. So to prepare this set-up before is necessary. Now, let's roll the puris. Our dough is nicely set. Take some dough & shape it into a cylinder. So make a thin cylinder After that you have to divide it into tiny dough balls. So make small dough balls. I'm rolling single puri at a time. 

If you want, you can make a large roti & cut smaller puris with a cookie cutter, but I don't prefer that process. So, you can see, I've make smaller parts. Now, you have to shape them into spheres. So shape them by rolling them in between your palms. Once you have shaped the dough balls, then remember to keep the dough covered with a moist cloth at all times. Now, let me show you, how to make puris.So on a rolling platform, add just a drop of oil. Spread the oil nicely. You have to apply very little oil. I've taken a thin rolling pin. You have to avoid the thicker rolling pins, & use a thinner one only. Apply little oil on the rolling pin too.& now your rolling platform & pin are ready to roll. Now, take a dough ball, Press the dough ball & flatten it. Now, using a rolling pin, apply gentle pressure & roll the puri. The puris should be very thin. As in compared to the chapati, it's thickness will be thinner. While rolling the puri, keep in mind, not to flip puris too much. 

Roll it on one side itself Once you have rolled the puris, then arrange all the puris on a plastic like this. & then cover it with a moist cloth. Now, you have to rest these rolled puris. Once you have nicely rolled out the puris, then you have to rest them for 1 hour. This step is very important. & I'll tell you why should you rest them for 1 hour. So you say, occasionally, the puris don't puff & if they do, they are uneven. The reason for that is that we aren't resting the puris after rolling them out. It's essential to rest after rolling them out. & rest it in the same manner, that one side it should have plastic, & the other side, moist cloth. Now, I'll explain you, why so. Your puris won't dry on the plastic side & stay as it is. & the top layer will dry out slightly, but not completely due to moist cloth. So like this moisture control has to be done & rest the rolled puris to allow them to puff up later. If you rest puris in such a set-up then the puris will fry perfectly, I've done plenty trials & it has always worked out, so even your recipe will work out this way. 

Once you have rested the puris for 1 hour, then let me show you, how to fry them. To fry the puris, you have to take a big wok & add oil to it. The quantity of oil should be less & wok should be big.This is important. Heat up the oil nice & hot. Heat it upto 190-200 degree Celsius. If you don't have a thermometer, then to check the oil, make a small bead of dough, & drop it in oil, It should come up instantly & should have effervescent bubbles around it. which means, that your oil is hot enough. Once your oil is nicely hot, then you can start frying your puris in it. Lift the cloth, add the puris that you want to fry & fry them& cover it back again to avoid drying. I'll fry a puri to demonstrate to you. I'm showing you one single puri Add the puri to the oil, keeping the plastic side up. As soon as you add to the oil, with a spatula, gently push it down. You can see, how instantly the puri puffs up. Once your puri has puffed up, then splash oil on the top of puri with your spatula. By splashing hot oil on top, your puri will fry on top & obviously it is getting fried on bottom. You have to fry the puris until they are light golden brown. 

Until it's turning light golden brown, all the moisture inside will evaporate & your puri will fry absolutely crisp. Now, you can see, I've fried the puris nicely, & our puri is ready You have to fry your puris in this way. Now, did you see, how the puri is perfectly puffed up & fried perfectly? Now, it'll take ages to fry one puri at a time, so how to fry them all at once Once you get used to doing so, you can fry all puris at once, & they'll fry perfectly too. Let me show you how that is done. Place 3-4 puris on the frying spatula to fry or on a big frying spider, place7-8 puris together & then dip it in the oil, The puris will float separately & then with the help of spatula, agitate the oil in the wok By doing so the oil will go in all direction, including on the top of your puris & help them puff up. Now, you can see, all puris are nicely puffed up. 

Tasty Pani Puri Recipe Make at Home| Perfect Crispy Puri Tips

Now, repeating the same process, keeping moving oil & continue frying puris until it's light golden brown in colour. You can see, I've fried the puris, now take them out with the spider. After removing from oil, add it to a sieve. Adding to the sieve, will help excess oil to drip off. Rest them for 3-4 minutes, & your puris are perfectly ready. They have fried superbly like a balloon, & colour is perfect as well. Now, let me break a puri to show you how crispy they are So you saw how crispy our puris are. It has puffed up perfectly, It's crispy & perfect. Just like this follow all the tips & tricks that I shared today, while making puris at home. 

Your puris will come out perfectly & you will enjoy eating these puris. Now, all the three components are ready. & I've prepared many other things & made a Pani-Puri stall almost which has ragda, boondi, sprouts & spiced potatoes, There are a lot of things & are so much fun to have. You can enjoy the Pani-puri with the accompaniments of your choice. I'm going to enjoy the Pani-Puri a lot. & after serving the Pani-Puri, I'll tell you about the give-away. So continue watching until then, So let's serve the Pani-Puri YFL style... The Pani-Puri is really amazing & finally I've shown you a 100% foolproof recipe for puris too. 

So, now you can easily make puris at home & the recipe for Pani & meethi chutney is anyways amazing. So definitely try it & I'm sure you're gonna have an amazing time with this recipe.