Panipuri Masala Recipe Video

Winters are definitely one of the most favorable seasons to indulge in street foods and what better than the Panipuri, a popular Indian snack and such a lovely small eat that few can resist it. Known by various names, it is called panipuri in north India, puchka in east India and golgappa in southern part of India. It is so tasty that very few pay attention to its origins. Panipuri is said to take care of stomach related disorders like acidity, indigestion etc. although the list of ingredients that are used to prepare it are quite spicy.

Panipuri Recipe
Prep Time: 20 mins ♥ Cook Time: 20 mins ♥ Total Time: 40 mins ♥ Yield: 4 servings


125 g semolina
1 pinch baking powder
3 tbsp soda
2 potatoes
1 cup white peas
125 gm wheat flour
1 tsp cumin powder
1 tsp coriander leaves
2 tsp coriander powder
4 cups water
1 cup tamarind pulp
1 cup dates
1 cup jaggery
1 cup mint leaves
2 tsp ginger paste
1 tsp black salt
1 green chilli
1 tsp chilli powder
1 tsp dry mango powder
A pinch of asafoetida
Salt to taste

Recipe Method

Mix the baking powder with semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for 10 minutes.

Divide the dough into equal sized balls. Roll out each ball flat. Place each circle under damp cloth right after rolling.

Heat oil in a skillet. Float the circular pieces on oil. Deep fry, slightly pressing with a spoon. When it puffs up and are golden brown and hardens to spherical shape, remove from oil in a strainer. Place on absorbent tissue to drain out excess oil. Cool the bread spheres. Keep aside.

Peal off the potatoes and boil. Smash the potatoes and mix all the above mentioned ingredients for the filling.

Wash the dates, tamarind and place them in a saucepan. Add the jaggery, asafoetida, salt, a cup of water and simmer for 20 minutes. Cool and strain the mixture through a sieve to get tamarind water.

Grind the mint, coriander leaves, ginger and green chillies into a paste. Mix them with the tamarind water and all the other ingredients. Refrigerate for 2 hours.

Panipuri is to be eaten as soon as it is served. Poke a small hole in the center of each puri and put the stuffing inside. Dip in the prepared water. Put the entire puri into your mouth at once to savor the taste