Learn how to make perfectly crispy, puffed-up puris for pani puri with my tried-and-tested recipe and easy tips. Basically, the right amount of crunch without being so hard they hurt the roof of your mouth!

All that’s left is to load them up with the pani puri stuffing and water , and you’re all set for a crunchy, spicy explosion of flavour!

Crispy deep fried puris are on a round metal bowl on the table. - 1

Note – This recipe has been updated from the archives – first published in January 2012. I’ve added new images and helpful content, with some changes to the recipe that I’ve highlighted below.

Over time, I’ve refined the recipe to make it more beginner-friendly without loosing the signature crunch. (I bet you’re replaying that sound in your head right now).

My biggest change to the method – no more double frying. Initially, we thought that frying the puris twice gave them extra crunch. While it worked, it also added time and effort. Now, I’ve found that a well-kneaded dough and a good single fry are all you need for that same crispy texture.

Another small update – I now add a pinch of baking soda to the dough. This helps the puris puff up better while frying, making them light and airy without affecting the crunch.

You can use these for other chaat recipes too – Dahi Sev Puri is one of my favourites.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Semolina – use regular semolina, NOT the fine or coarse variety. The semolina we get in Britain is yellow in colour, whereas in India you can get white semolina. This affects the colour of my puri – making them look a little darker. This is totally normal.

Chapati atta – good old chapati flour here.

Baking soda – just a small pinch goes a long way. I always check my baking soda is in date before using

Oil – whilst I generally cook with olive oil, I like to deep fry in a lighter oil such as sunflower oil.

How to make them + Tips

Mix together the semolina, chapati flour and the baking soda. For me, a ratio of 1:0.5 semolina to chapati flour works best. I add the water bit by bit to form a stiff yet pliable dough, similar to puri . I always need to adjust how much water I add – every packet of semolina is a little bit different.

Place the kneaded dough to rest in an airtight container – it prevents moisture loss and the dough drying out. Rest for around 15-20 minutes.

Three flours are mixed in a big wooden plate. - 2 Kneaded dough in a plate. - 3 Round ball of dough in the airtight container. - 4

Take the dough out and give it another quick knead. Section into equal sized pieces pieces and then in turn, section each piece into further small balls.

I’ve found that keeping the dough both 4 and 5 grams work best. This is especially helpful as you get a little variation in the sizes of the puri – smaller mouths need smaller puris!

Place the little dough balls back into the container and sprinkle over a small amount flour to coat them.

Now I sprinkle over a little flour on a working surface and roll out each ball into a round. Keep the container closed and only take out one ball at a time.

I’ve tested out the best thickness to roll out the puri. I suggest aiming for 1-2mm thickness.

Round tiny dough balls, sprinkled with dry flour in the air tight container. - 5 A female hands are rolling a dough ball on a smooth surface using a rolling pin. - 6 A female is holding a small rolled dough, to show puri thickness. - 7

You can see from this picture that the more thinly rolled out puri has puffed up a bit more than the thicker puri.

Wet a clean kitchen towel then wring it out until it’s just damp. Fold in half and place each rolled out puri under the wet kitchen towel.

You may want to test the thickness of your puri by frying a few first, before rolling out the rest.

Heat a generous amount of oil in a large kadai to give the puri enough space to rise. Heat the oil on medium high and maintain the heat at this temperature throughout cooking.

A female hands are holding two puffed puris to show the how they are risen in different sizes. - 8 Rolled puris are laid on wet clean kitchen towel to prevent them drying. - 9

Drop a puri into the hot oil and gently press down on it to help it to puff up. Some of my puri puffed up by themselves. Turn them around a few times until golden brown brown all over.

Remove from the heat using a slotted spoon and take out into a large plate.

Out of the 40 + puri that I fried only 4 puris didn’t puff. Those were during the first few tests while I was figuring out the right oil temperature and dough thickness. Once that’s sorted, this recipe is super reliable. Proof below.

One puri is frying in hot oil in wide frying pan. - 10 Five pani puri puris are frying in hot oil in a pan. - 11 Four flat deep fried puris are placed next to a bowl of perfectly puffed puris. - 12

Storage Tips

As soon as the puri are cooled to room temperature, place in an airtight container until ready for use.

In all honesty, while you can store these for a few days longer, the crispiness will not be the same as the first day. Remember, these are homemade not shop bought which are often made with machines!

Homemade Puri for Pani Puri - 13

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
Crispy deep fried puris are on a round metal bowl on the table. - 14

Pani Puri Puri Recipe

Equipment

  • 2 Air tight container
  • 1 Kadai
  • 1 Rolling Pin
  • 1 Slotted spoon
  • 2 Kitchen towel clean

Ingredients

  • ½ cup semolina regular variety
  • ¼ cup whole wheat flour chapati atta
  • small pinch baking soda
  • ¼ cup water at room temperature
  • oil for deep frying
  • 2 teaspoon whole wheat flour for dusting

Instructions

  • In a mixing bowl or wide plate add the semolina and whole wheat flour and pinch of baking soda.
  • Mix it with your hands and add water little by little to knead the dough. This dough supposed to be like regular puri dough, a little stiff but pliable.
  • Place the dough in an airtight container, close the lid and set a side for 15-20 minutes.
  • Remove the dough and knead it for a minute or so.
  • Make a cylinder and cut into equal portions. Place the pieces back into the container.
  • From one piece, make very small balls (roughly 5 gram each). Keep them in another airtight container with the lid closed.
  • Once all the balls are made, sprinkle over a little flour and shake them in the container to coat well. Take out one ball at a time to roll.
  • Roll out one ball on a flat surface using a rolling pin.
  • Lay it on a damp towel, cover it using another towel. Make all the puris and keep covered.
  • Heat oil in a pan or kadai on medium heat.
  • Add a couple of puris into hot oil, and very gently press the puri with a slotted spoon.
  • They will puff up quite quick. Gently turn them a few times until golden all over.
  • Repeat for all the remaining puri.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Crispy deep fried puris are on a round metal bowl on the table. - 15

Pani Puri Puri Recipe

Equipment

  • 2 Air tight container
  • 1 Kadai
  • 1 Rolling Pin
  • 1 Slotted spoon
  • 2 Kitchen towel clean

Ingredients

  • ½ cup semolina regular variety
  • ¼ cup whole wheat flour chapati atta
  • small pinch baking soda
  • ¼ cup water at room temperature
  • oil for deep frying
  • 2 teaspoon whole wheat flour for dusting

Instructions

  • In a mixing bowl or wide plate add the semolina and whole wheat flour and pinch of baking soda.
  • Mix it with your hands and add water little by little to knead the dough. This dough supposed to be like regular puri dough, a little stiff but pliable.
  • Place the dough in an airtight container, close the lid and set a side for 15-20 minutes.
  • Remove the dough and knead it for a minute or so.
  • Make a cylinder and cut into equal portions. Place the pieces back into the container.
  • From one piece, make very small balls (roughly 5 gram each). Keep them in another airtight container with the lid closed.
  • Once all the balls are made, sprinkle over a little flour and shake them in the container to coat well. Take out one ball at a time to roll.
  • Roll out one ball on a flat surface using a rolling pin.
  • Lay it on a damp towel, cover it using another towel. Make all the puris and keep covered.
  • Heat oil in a pan or kadai on medium heat.
  • Add a couple of puris into hot oil, and very gently press the puri with a slotted spoon.
  • They will puff up quite quick. Gently turn them a few times until golden all over.
  • Repeat for all the remaining puri.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Dahi Sev Puri is a chaat-lover’s dream. Crispy puffed puris are loaded with spiced potatoes, sweet yogurt, chutneys, and plenty of crunchy sev. You’ll spot it on street corners all over India. And in my daydreams whenever I’m craving something tangy, zingy, and ridiculously tasty!

Three plates of dahi sev puri placed on a table. - 16

Dahi puri uses the same puffed puris as pani puri. It’s basically a dry take on pani puri with the same crunch, but way easier to eat. Papdi chaat is a little different as it uses flat puri.

I often serve it as a snack for Holi or as a starter for a Diwali dinner party . But it’s also perfect.

In India, dahi sev puri is a chaat staple found on almost every street corner. I spoke to a few family members who live there. I also watched way too many YouTube videos—purely in the name of “research” (and definitely not intense cravings). Safe to say, my version sticks pretty close to the real deal.

Here in the UK, it’s made almost exactly the same way in most Indian restaurants and sweet shops. And yes, my many visits were purely for research… obviously.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

I’ve made dahi sev puri by using homemade puris for pani puri , though honestly, store-bought ones work just as well.

Pretty much all versions start with a spiced potato filling . I like to add boiled chickpeas too. You can use kala chana or kabuli chana, depending on what you have on hand.

To that, I add in finely chopped red onions . Then a generous drizzle of sweetened yogurt (I keep it slightly thick, though street vendors usually go thinner).

I stick with the two classic chaat chutneys, imli chutney and green chutney . Some recipes also include red garlic chutney, but it’s optional.

The whole thing gets topped with a mountain of fine plain sev and a sprinkle of chaat masala (a non-negotiable, if you ask me).

I finish with fresh coriander , and sometimes a few extras like pomegranate pearls for a burst of sweetness.

You can also play around with toppings. Grated beetroot, raw mango, or even apple make fantastic seasonal additions adding both crunch and contrast.

Just one final tip: assemble and eat immediately. These little flavour bombs go soggy fast but I guess that’s also part of their charm. A plate of dahi sev puri isn’t meant to sit around. It’s meant to be devoured!

Three crispy puffed puris filled with sweet yogurt, spices, chutneys and topped with thin sev and fresh herbs. - 17

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
Three crispy puffed puris filled with chaat ingredients on a plate next to dahi pot, sev bowl and puris. - 18

Dahi Sev Puri

Ingredients

  • 40 pieces puri for pani puri
  • 1 cup sev thin
  • 1 potato boiled
  • 1 cup chickpeas boiled
  • 1 red onion finely chopped
  • 1 cup yogurt thin out with milk if needed
  • 1 tablespoon sugar
  • ½ cup imli chutney
  • ¼ cup green mint coriander chutney
  • 1 tablespoon chaat masala
  • 1 tablespoon cumin coriander powder
  • 2 teaspoon red chilli powder
  • ¼ cup coriander finely chopped
  • ¼ cup pomegranate seeds
  • salt to taste

Instructions

  • First prepare the spicy potato filling. Mash the boiled potato and add red chilli powder, cumin coriander powder and salt. Add in the chickpeas and mix well. Set aside.
  • Prepare the sweetened yogurt next. Whisk yogurt until smooth and thin out with a splash of milk if yours is very thick. Add the sugar and mix well.

Assemble the dahi puri

  • Arrange the puri on a plate. Carefully poke holes into the top of each puri.
  • Spoon some of the potato mixture into each puri.
  • Sprinkle over a little chaat masala.
  • Pour over the sweet yogurt and then both chutneys.
  • Add the chopped onions
  • Sprinkle over sev.
  • I like to build the layers by repeating the yogurt, chutneys and sev.
  • Finish with a sprinkling of red chilli powder, chopped coriander and pomegranate.
  • Serve immediately.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.