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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a large plate, add 1 cup of wheat flour, 1 cup of fine suji, a pinch of baking powder, and 0.5 tsp of salt. Gradually add water and knead into a tight, firm dough.
Watch out
Do not add too much water at once, otherwise the suji will absorb too much moisture and the dough will become too soft.
Cover the kneaded dough completely with a damp cloth and let it rest for 20 minutes.
Watch out
Must be covered tightly with a damp cloth, otherwise the surface will dry out and form a skin, preventing successful rolling.
Heat a pan on low flame, add 2 tbsp of cumin seeds, 1 tsp of black pepper, and 2 dry red chillies. Dry roast until cumin turns golden brown and releases aroma.
local_fire_departmentLow heat dry roastWatch out
Must roast on low heat throughout, otherwise the spices will easily burn and turn bitter.
Transfer roasted spices to a grinder jar, add 0.5 tsp salt, 0.5 tsp black salt, 1 tsp dry ginger powder, 2 tsp amchur powder, and 0.5 tsp citric acid powder. Grind thoroughly into a fine, uniform masala powder.
Watch out
Must be ground into an ultra-fine powder with no lumps, otherwise it will affect the texture when mixed with water.
In a blender jar, add a handful of mint leaves, a handful of coriander, 1 green chilli, 1 inch of chopped ginger, 0.5 tsp black salt, 1 tbsp homemade masala, 6-7 ice cubes, and water. Blend on high until smooth into a vibrant green base.
Watch out
Ice cubes must be added during blending
the low temperature prevents leaves from oxidizing and turning dark, ensuring a vibrant green color
Divide the green base equally into two bowls. In the first bowl, add 2 tsp masala, 0.5 tsp black salt, a pinch of hing, lemon juice, chilled water, and boondi to make spicy pani. In the second bowl, add 1 tsp masala, 0.5 tsp black salt, 3-4 tbsp sweet chutney, lemon juice, chilled water, and boondi to make mitha pani.
Watch out
Must taste after mixing and adjust sourness, sweetness, or spice level to personal preference to ensure a balanced flavor profile.
In a glass bowl, peel and dice 2 boiled potatoes. Add 0.5 cup boiled white peas, 0.5 tsp black salt, 0.5 tbsp homemade masala, and 1 tbsp chopped coriander. Mix thoroughly to make the stuffing.
Watch out
Potato pieces must be diced small enough to easily fit inside the hollow puris.
Take out the rested dough and knead it thoroughly again until smooth on the plate. Divide the dough into 4 portions, taking out only one portion at a time while keeping the rest covered with a damp cloth.
Watch out
Unworked dough must be kept covered with a damp cloth at all times, otherwise the surface will dry and harden, preventing expansion.
Take a portion of dough, roll it into a cylinder, and pinch off small equal pieces. Without using any oil or dry flour, roll each small dough piece thinly into an oval puri using a rolling pin.
Watch out
Never use dry flour or oil when rolling puris, otherwise they will fail to puff up when fried.
Hot oil can easily splatter and cause burns; slide the puris gently from the edge of the pan instead of dropping them directly.
Heat plenty of cooking oil in a deep pan until smoking hot. Drop in the rolled puris, flip quickly, and deep fry over medium-high heat until golden brown on both sides and crispy. Remove and drain.
local_fire_departmentMedium-high heat deep fryWatch out
Oil must be hot enough, otherwise the puris will fail to puff up into spheres immediately and will turn out hard and flat.
Take another large piece of dough and roll it out evenly in all directions using a rolling pin into a large sheet about 3-4 mm thick with uniform thickness.
Watch out
The thickness of the sheet must be uniform all around, otherwise thin spots will burn and thick spots will remain raw when fried.
Using a round metal cutter or small mold, press down firmly to cut out multiple neat round puri pieces, removing excess scrap dough.
Watch out
Press straight down firmly when cutting without twisting the cutter, to prevent edge distortion that affects puffing.
Hot oil can easily splatter and cause burns; use a slotted spoon to slide the dough pieces gently into the hot oil from the edge of the pan.
Fry the cut round puris in batches in boiling hot oil until they puff up on both sides into golden, extremely crispy spheres. Remove and drain on paper towels.
local_fire_departmentMedium-high heat deep fryWatch out
Fried puris must be cooled completely before stacking, otherwise trapped steam will cause them to lose their crispness.
Gently crack open a hole at the top center of a fried puri, fill with potato and pea stuffing, dip into sweet chutney or submerge in flavoured pani (spicy or sweet), and eat in one bite.
Watch out
Crack open the puri gently to prevent the entire sphere from shattering.
