Mouthwatering Panipuri [Home Recipe]

Rajeev Reddy Nareddula 12/04/2023

Panipuri

Ingredients for Dough:

• 2 cups all-purpose flour (maida)
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2 tablespoons oil
• Water as required

Ingredients for Filling:

• 1 cup boiled and mashed potatoes
• 1 cup boiled and mashed chickpeas (kabuli chana)
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tablespoon chopped coriander leaves (cilantro)
• Salt to taste
• Tamarind chutney as required
• Mint chutney as required
• Water as required

Instructions:

1. For the dough, mix all-purpose flour (maida), salt, and baking soda in a large mixing bowl. Add oil and mix well. Add water as required to make a stiff dough. Knead the dough for a few minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes before rolling it out.

2. Divide the dough into small balls, about the size of a golf ball. Roll out each ball into a thin circle, about 3 inches in diameter. Prick the circles with a fork to prevent them from puffing up while frying. Heat oil in a deep frying pan over medium heat. Fry the circles in batches until they turn golden brown on both sides. Drain on a paper towel to remove any excess oil. Let the puris cool completely before filling them.

3. For the filling, mix boiled and mashed potatoes, boiled and mashed chickpeas, finely chopped onions, finely chopped green chili, chopped coriander leaves (cilantro), and salt to taste in a mixing bowl. Add tamarind chutney and mint chutney as required to adjust the spiciness and tanginess of the filling according to your preference. Add water as required to make a thick gravy. Mix well and set aside until ready to fill the puris.

4. To serve, fill each puri with a spoonful of the filling. Add some tamarind chutney and mint chutney inside the puri before sealing it with your fingers to create a pouch that's easy to eat in one bite. Enjoy your homemade panipuri!