Pani Puri is a popular chaat and an all-time favourite of most street food lovers. Known to many as Golgappa or Phuchka, Pani Puri offers a burst of sweet, tangy and spicy flavours.If you want to know the perfect recipe to make Pani Puri at home, simply follow the instructions given below for the best Pani Puri recipe. Serve these delicious Pani Puris at your next social event, or just enjoy them at home with your family.Ingredients of Pani PuriYou will need the following ingredients for your Pani Puri recipe:For the puris:● 1 cup semolina (sooji)● 2 tablespoons all-purpose flour (maida)● teaspoon baking soda● Salt, to taste● Water, for binding and making dough● 1 teaspoon oil for binding● Oil for fryingFor the filling:● 2 medium-sized potatoes, boiled and mashed● 1 medium-sized onion, finely chopped● Moong sprouts, boiled or steamed (optional)● Kala chana, boiled (optional)● Coriander leaves, washed and finely chopped● Salt, to taste● teaspoon cumin powder● teaspoon red chilli powderFor the Pani:● 1 cup fresh coriander, washed well● cup mint leaves, washed well● 2 or 3 green chillies (add or reduce as per taste)● Small piece of ginger● medium-sized lemon● Juice of lemon● 2-3 tablespoons of boondi (optional)● teaspoons chaat masala powder● Black salt, to taste● 4 cups of waterFor the Tamarind Chutney:● 50 grams tamarind pulp (imli)● 150 grams jaggery (gur)● Salt, to taste● 1 tablespoon dry mango powder (amchoor)● 1 teaspoon roasted cumin powder (bhuna jeera powder)● A pinch of asafoetida (hing)● 2 cups of water● 1 teaspoon oilSteps for making the PurisTake the semolina, flour, baking soda and salt and put them in a mixing bowl. Add the oil and mix into the flour mixture. Knead gently with your fingers, adding water gradually.Semolina absorbs water, so add it gradually. The dough should be neither too soft, nor too hard. It should be elastic. You should be able to easily lift the dough without it breaking or falling apart. Knead the dough gently, and then let it rest, covered with a cloth, for about 30 minutes. After that knead gently, once again.Separate the dough into 3 or 4 parts. Take one part, and keep the rest aside, covered in cloth. Roll out one part thinly and evenly. Remember, the thick dough will not cook properly.After rolling it out thinly, use a cookie cutter and shape it into small circles. Use the remaining cut-out dough to be rolled out again and cut similarly, till you have used up all the dough.Meanwhile, heat oil for frying. Check if it is heated properly by gently slipping a bit of the dough into it. If it sinks, the oil is not hot enough.Slide the puris gently, one by one, into the hot oil. Make sure you do not overcrowd the pan or wok. Turn the puris over once and fry until golden brown. Take them out and keep them on a paper towel to drain out the excessive oil. Continue to fry in batches.Steps for Making the FillingFor the filling in your Pani Puri recipe, add all the ingredients of the filling together. Mix well. The filling is ready!Steps for Making the Pani Puri WaterTake the coriander, mint, ginger, green chillies and lemon. Grind them together until a smooth paste is formed.Now, add the boondi, black salt and chat masala. Mix well. Add the water. Your Pani for the Pani Puri recipe is ready! Keep refrigerated until it is time to serve it.Steps for Making the Tamarind ChutneyMix together all the ingredients for the chutney except asafoetida and oil. Make sure the mixture has no lumps. Keep it aside.In a pan, heat the oil. When it starts sputtering, add the asafoetida. Let it cook for a few seconds, then add the prepared mixture. Let it come to a boil. Reduce the flame and cook until the mixture is reduced to half its quantity.Turn off the flame and cover. Leave it aside to cool. The mixture will thicken further after cooling.Special Tips for the Panipuri recipeIf you wish to avoid maida, you can make the Puris with only semolina in your Pani Puri recipe.Instead of frying, a healthy option is to bake the Puris. Preheat the oven to 180 degrees C. Bake for about 5-7 minutes (adjust time per your oven settings).AssemblingKeep all the items of the Pani Puri together - the puris, the Pani, the chutney and the potato filling. Poke holes in the puris gently with your finger. Fill them with the potato mixture. Add the Pani and the chutney. Pop each into your mouth and enjoy!FAQsWhat if the Pani Puri puris are not crispy?You will need to ensure the dough is rolled out very thin. If the dough remains thick, the puris will not turn out crispy.Is the Pani Puri water healthy?If prepared freshly at home, the water can be healthy. With ingredients such as ginger, mint and lemon, the water aids in digestion.