I recently discovered a vibrant twist on a classic street snack that reminds me of the lively spirit of Taipei. I filled crisp, golden shells with a tangy blend of mashed potato, chickpeas, and spices while a refreshing tamarind mint water promised a burst of unforgettable flavor with every bite.

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I’ve always been fascinated by the magic of street food and this Street Style Panipuri recipe really brings that excitement straight to your kitchen. I first discovered this recipe when wandering a bustling market, where the smell of crisp fried sounds mixing with tangy and spicy pani was totally irresistible.

This isn’t your regular snack – think crunchy homemade creations made with semolina, a pinch of baking soda, and a bit of salt to get the dough just right for deep frying. The filling is a mix of mashed potatoes, boiled chickpeas and finely chopped green chillies that gives it a little punch, while a blend of tamarind pulp, mint, coriander, ginger and spices creates the signature tangy water that elevates it all.

I love how every bite is an explosion of flavors and textures, a true treat for anyone who loves bold, street-style flavors. Enjoy making and share your thoughts!

Why I Like this Recipe

I really love how the panipuri is super crunchy and satisfying to bite into even though it might seem a bit tricky to make at home. I also really enjoy the burst of tangy, spicy pani that makes every bite feel refreshing and full of flavor. Another thing I like is how the mix of mashed potatoes and chickpeas gives the filling a really nice texture and taste, which is just perfect when combined with the crispy dough. Finally, I appreciate how fun it is to fill them and dip them in the pani, it makes eating them feel like a mini celebration every time!

Ingredients

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Semolina is the carbohydrate base and provides energy; it makes the crisp shells light and fluffy.
Tamarind pulp adds a tangy and sweet flavor while supplying vitamin C and a sour balance.
Mint leaves bring a refreshing taste and help digestion even though its flavor is subtle.
Boiled potatoes are rich in starch and help balance the spicy, tangy flavors in the filling.
Black chickpeas deliver protein and fiber that makes the dish hearty and satisfying.

Ingredient Quantities

1 cup semolina (sooji)

2 tbsp all-purpose flour

A pinch of baking soda

1/2 tsp salt for the dough

About 1/2 cup water (or as needed for kneading)

Oil for deep frying

2 large boiled potatoes, mashed

1/2 cup boiled black chickpeas

1/4 cup finely chopped onions

1-2 green chillies, finely chopped (for the filling)

1/2 tsp roasted cumin powder (for the filling)

Salt to taste (for the filling)

2 cups water (for the pani)

1/2 cup tamarind pulp

1/2 cup mint leaves

1/2 cup coriander leaves

1-2 green chillies, chopped (for the pani)

1 inch ginger, grated

1/2 tsp black salt (plus extra to taste)

1/2 tsp roasted cumin powder (for the pani)

1/2 tsp chaat masala

1 tsp sugar

How to Make this

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1. In a big bowl, mix 1 cup semolina, 2 tbsp all-purpose flour, a pinch of baking soda and 1/2 tsp salt. Slowly add about 1/2 cup water while kneading until you get a smooth dough, then let it rest for 20-30 minutes.

2. Roll out the dough on a lightly floured surface until it is thin. Use a round cutter or a small bowl to cut out little circles.

3. Heat plenty of oil in a deep frying pan over medium heat. Fry the dough circles until they puff up and turn crunchy golden then remove them on paper towels.

4. In a separate bowl, combine 2 large boiled and mashed potatoes, 1/2 cup boiled black chickpeas, 1/4 cup finely chopped onions and 1-2 finely chopped green chillies. Stir in 1/2 tsp roasted cumin powder and add salt to taste.

5. For the pani, blend 2 cups water, 1/2 cup tamarind pulp, 1/2 cup mint leaves, 1/2 cup coriander leaves, 1-2 green chillies, and 1 inch grated ginger until smooth.

6. Pour the blended mixture into a bowl and mix in 1/2 tsp black salt (plus extra if you like) 1/2 tsp roasted cumin powder 1/2 tsp chaat masala and 1 tsp sugar, adjust for taste.

7. To serve, make a small hole on each fried panipuri using your finger.

8. Stuff each panipuri with the potato and chickpea filling.

9. Dip the filled panipuri into the chilled pani or spoon the pani into them right before eating.

10. Enjoy your amazing Street Style Panipuri while they are crispy and bursting with flavours.

Equipment Needed

1. Large mixing bowl for combining dry ingredients
2. Measuring cups and spoons for accurate portions
3. Mixing spoon or fork for whisking the dough mix
4. Rolling pin and a clean, floured countertop or board to roll out the dough
5. Round cutter or small bowl to cut dough circles
6. Deep frying pan for frying the panipuri
7. Slotted spoon to scoop out the fried pieces
8. Paper towels laid out on a plate for draining excess oil
9. Knife for chopping onions, green chillies, mint, coriander and ginger
10. Grater for getting the ginger finely grated
11. Blender or food processor for making a smooth pani paste
12. Additional bowls – one for the filling and one for the pani mix

FAQ

How do I know if my dough is at the right consistency?

The dough should be smooth and not too sticky. If its a bit dry, add a smidge more water slowly until it feels just right.

Can i fry the panipuri shells in advance and store them?

Sure, you can fry them ahead of time and store them in an airtight container, but they might lose a bit of crunch so a quick re-crisp in the oven might help.

What if I don't have all-purpose flour on hand?

You can try substituting it with a little more semolina, but keep in mind it may slightly alter the texture of your shells.

Is there any way to adjust the spiciness of the pani?

Totally, you can add more green chillies or even a pinch more black salt to suit your taste. Just be careful not to overdo it.

Can i mix up the filling ingredients about the panipuri?

Of course, feel free to mix in other ingredients like boiled moong or even a bit of sev for extra crunch. Just make sure you season everything well.

Street Style Panipuri Recipe Substitutions and Variations

Instead of semolina (sooji), you could mix in a bit of fine all-purpose flour or even rice flour to get a similar bite in your panipuri shells
If you don’t have boiled black chickpeas, regular chickpeas (garbanzo beans) work pretty well for the filling
For tamarind pulp, try mixing lemon juice with a smidge more sugar – it gives a nice tang but may need a bit of adjustment to get the right flavor
Can’t find mint leaves? You can use extra coriander leaves, though they do differ in taste a bit blood though still work in a pinch
If black salt is hard to come by, regular salt mixed with a little extra lime juice can come close enough to capture that unique flavor

Pro Tips

1. Make sure you add water to the dough slowly so you dont end up with a sticky mess. It makes a big difference for the texture and it easier to roll out nicely.
2. When you fry the dough circles, try to keep the oil at a medium heat. If it’s too hot, they might burn before they puff up up, and if its too cold they end up oil soaked.
3. Blend your pani really well and taste it before serving. It’s important to get the right balance of sweet, tangy and spicy,so adjust the tamarind and spices as needed.
4. Let the filling chill in the fridge for a short space of time if you can. That helps all the flavors mix together better and gives the filling a fresher taste.