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Pani Poori

Updated: May 21, 2020

Bombay Chat -Pani poori Or Puchki as they-are called in Kolkotta

are an all time favourite chats for many a parties live counters , popular at weddings, birthday parties & all kind of function .

when one thinks of Chats , what comes to your mind is a perfect combination of a burst of flavours , so the word -

“Chatpata “ comes into being !

some Important suggestions-

while assembling chats - one has to have all “mis en place “ set , as you have to really work quickly with all these chat dish since the pani and chutneys will make the pooris go soggy immediately!

  1. Puchki / Puffed up Poori –

  2. making these from scratch is a long process, we usually buy it from the local store.

  3. sweet date chutneys , keeps well refrigerated for a month or frozen for 6 months - so i suggest its best if it can be home made !

  4. green coriander mint chutney too can be made can be made ahead the previous day or 2 .

  5. chat masala can be bought in ready made packets .

Ingredients For Poori -

1/2 cup maida/all purpose flour

1/2 cup fine rava/suji

Pinch of baking powder

Salt to taste

2 tsp oil

Wheat flour- a little for dusting

Oil for frying- as required

Method - for making Poori -

1. In a mixing bowl add semolina. Add salt as needed and baking soda along with 1 tbsp hot oil.

2.Mix it well until the mixture looks crumbly. Add all purpose flour and mix it up.

3.Add water little by little and mix until it is crumbly.

4. Knead the dough until it becomes stretchy Continue kneading it for another 5-10 mins until it is smooth ball of dough .

5.line a bowl with 1.tsp of oil roll the keep the dough to get covered in oil and keep it covered - to rest for about an hour ( this helps build the gluten & making it easy to roll .

6.Knead it again for a couple of minutes and make sthe dough into equal sized balls, size of a small lemon 1-1/2 “approximately

7.Take a ball of dough and dust it in some all-purpose flour. Roll it into a circle of even thickness 2mm.

8.Using a cookie cutter or a lid with sharp edges, cut into small sized puris. It is better to use cutter with 2-3cms diameter to get uniform shaped puris.

9.Remove the puris and roll the rest of the dough back into a circle. Repeat this until all dough is used up. 10. Meanwhile heat oil for deep frying. As the oil is hot, set the flame on medium. You can drop a small piece of dough and if it comes up immediately, the oil is ready.

11. Drop 2-3 puris into the oil. They will puff up immediately. If required, gently press the puris with the slotted spoon to help them raise up. Flip them around and fry until the puris are golden and crispy. 12. Remove the puris and drain off excess oil and place them on a tissue.

13. Repeat this with rest of the puris. Once they come to room temperature, store them in an airtight container.

14. The puris stay fresh for upto a week or ten days.

Sweet Tamarind Chutney

1 cup

Pani poori water – 4 cups

Green chutney:-

Mint Leaves – 1 cup

Coriander leaves – 1 cup

Green Chilli – 1

Ginger – 1 tblspn chopped

Chat Masala Powder – 2 tsp

Roasted Cumin Powder – 1.5 tsp

Black Salt – 1 tsp

Tamarind – 2 tblspn 

Jaggery – 2 tblspn

Water as needed

For filling -

(any one or choice of all both as options )

1- 1/2 boiled green gram soaked in water 3-4 hours ( moong)

2- Potato – 1 large boiled and mashed

Roasted Cumin Powder – 1 tsp

Chat Masala Powder – 1 tsp

Red Chilli Powder – 1/2 tsp

Coriander Leaves – 3 tblspn finely chopped

Salt to taste


1.Take all the ingredients for making pani , put in a blender and make it into a fine puree. Strain ( optional ) add more water as needed and chill the water prepared .

2 . To make the potato filling - put the ingredients in a bowl and mix well. set aside till use.

For assembling & serving the Pani Poori -

  • take a puri, make a hole on top with your finger, lightly tapping place some potato filling, tamarind chutney, boondi and pour in pani.

Enjoy in one bite, make few more and enjoy!

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