Pani Puri


  • 14 ounces brown chapati flour or whole wheat flour
  • 7 ounces semolina, coarse or fine ground
  • 3 1/2 teaspoons lemon juice
  • Salt, as needed
  • Water, as needed
  • Oil for frying, as needed
  • 7 teaspoons Garbanzo Stuffing
  • 3 1/2 ounces mint-cilantro dipping sauce
Garbanzo Stuffing (Yield 1 cup):
  • 1/2 cup black garbanzo, soaked and boiled with salt until soft
  • 1/2 cup potatoes, diced
  • 1/2 teaspoon cilantro, finely chopped
  • 1 teaspoon tamarind chutney
  • 1/4 teaspoon red chile powder
  • 1/4 teaspoon cumin powder, roasted
  • Sugar, as needed
  • Salt, as needed
Mint-cilantro Dipping Sauce (Yield 5 cups):
  • 1 cup mint
  • 1/2 cup cilantro
  • 2 tablespoons ginger
  • 1 jalapeno pepper
  • 1/2 cup brown sugar
  • 1/2 teaspoon red chili powder
  • 1 teaspoon Amchur powder
  • 3 cups water
  • Salt, as needed


  1. Combine flour, semolina, lemon juice, salt and water and knead for 5 minutes, or until smooth. Wrap dough in plastic and rest for 1/2 hour. Roll dough into a ball then, working on oiled surface, roll to very thin. Cut into seven 2 and 1/2-inch diameter rounds. Reserve between clean, damp kitchen towels.
  2. In 350°F oil, fry dough in batches until puffed, browned and crisp. Using a slotted spoon, transfer to paper towel to cool and drain.
  3. Cut small opening in shell, fill with 1/2 ounce garbanzo stuffing. Plate; serve with mint-cilantro dipping sauce.
  4. **NOTE: Alternatively, pastry puffs may be used**
Garbanzo Stuffing:
  1. Boil garbanzos in well-salted water until soft. Drain. Mix with remaining ingredients and reserve.
Mint-cilantro Dipping Sauce:
  1. Puree all ingredients in blender. Reserve.
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Yield: 1 serving

Maneet Chauhan
Chauhan Masala and Ale House
Nashville, TN

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