Pani Puri

By: Manjula Jain

June 1, 2008

Serving : 60 puris

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5 from 1 vote

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Pani Puri

Pani puris are a great snack, served as chaat and a popular street food all over India. They are served filled with spicy water, chickpeas and potatoes. Makes about 60 puris.

Pani Puri

Ingredients

Pani (Spicy Water):

  • 1 cup mint leaves Pudina
  • 2 to 4 green chilies adjust to taste
  • 3 Tbsp tamarind paste Imli
  • 3 Tbsp lemon juice
  • 1 tsp black salt
  • 1 tsp salt adjust to taste
  • ¼ tsp ginger powder
  • ⅛ tsp asafetida Hing
  • 1 Tbsp roasted cumin seed powder
  • 1 Tbsp sugar adjust to taste
  • ½ tsp black pepper
  • 4 cup water adjust to taste

Puris:

  • ¼ cup All Purpose flour Maida or Plain Flour
  • ¾ cup fine Sooji Semolina Flour
  • ½ cup water as needed

Instructions

Pani (Spicy Water):

  • Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
  • Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
  • After straining mix the paste with remaining water or adjusting to the taste.
  • The pani (water) will taste best if refrigerated for a day.

To make Puris:

  • Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
  • Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
  • Divide the dough into about 60 small balls. Keep them under a damp cloth.
  • Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
  • Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
  • Start frying the puris, starting first with the puri you first rolled.
  • Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
  • Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
  • Fry all the puris. They should be crisp and puff like a ball.

Notes

Serving Suggestions
  • Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
  • Finish by filling each puri with the spicy pani (water). Enjoy!

Pani Puri

Pani puris are a great snack, served as chaat and a popular street food all over India. They are served filled with spicy water, chickpeas and potatoes. Makes about 60 puris.

Pani (Spicy Water):

  • 1 cup mint leaves (Pudina)
  • 2 to 4 green chilies (adjust to taste)
  • 3 Tbsp tamarind paste (Imli)
  • 3 Tbsp lemon juice
  • 1 tsp black salt
  • 1 tsp salt (adjust to taste)
  • ¼ tsp ginger powder
  • ⅛ tsp asafetida (Hing)
  • 1 Tbsp roasted cumin seed powder
  • 1 Tbsp sugar (adjust to taste)
  • ½ tsp black pepper
  • 4 cup water (adjust to taste)

Puris:

  • ¼ cup All Purpose flour (Maida or Plain Flour)
  • ¾ cup fine Sooji (Semolina Flour)
  • ½ cup water (as needed)

Pani (Spicy Water):

  1. Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
  2. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
  3. After straining mix the paste with remaining water or adjusting to the taste.
  4. The pani (water) will taste best if refrigerated for a day.

To make Puris:

  1. Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
  2. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
  3. Divide the dough into about 60 small balls. Keep them under a damp cloth.
  4. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
  5. Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
  6. Start frying the puris, starting first with the puri you first rolled.
  7. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
  8. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
  9. Fry all the puris. They should be crisp and puff like a ball.

Serving Suggestions

  • Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
  • Finish by filling each puri with the spicy pani (water). Enjoy!
Appetizer, Snack
Indian
Chaat, chat, futchka, golgappa, pani puri, panipuri, poori, snacks, Vegan

Pani Puri Recipe: The Ultimate Guide to Making Delicious Pani Puris

Introduction to Pani Puri


Pani Puri, also known as golgappa or phuchka, is a beloved Indian street food famous for its burst of flavors and crunchy texture. This pani puri recipe encapsulates the essence of Indian culinary tradition, offering a delightful mix of tangy, spicy, and sweet flavors. Perfect for gatherings, parties, or simply as a snack, making pani puri at home is a rewarding experience that brings friends and family together.

How to Make Pani Puri: Step-by-Step Guide


Preparing the Puris


To start this recipe for pani puri, you'll need puris, which are hollow, crispy semolina or wheat spheres. You can either make them at home or purchase them from a store. If making at home, mix semolina or wheat flour with water and knead into a firm dough. Roll out small circles and deep fry until golden brown. Set aside to cool.

Preparing the Pani


The pani puri is incomplete without its signature spicy and tangy water. In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, chaat masala, and salt. Blend until smooth. Strain the mixture and dilute it with water according to taste. Chill the pani in the refrigerator for at least an hour before serving.

Preparing the Filling


For the filling, boil potatoes until tender, then peel and mash them. Add boiled chickpeas, and a dash of chaat masala for extra flavor. Mix well and set aside.

Assembling the Pani Puris


Now comes the fun part! Take each puri and gently make a hole in the center, creating a cavity for the filling. Stuff the puris with the potato mixture and arrange them on a serving plate. Pour the chilled pani into each puri using a small spoon or a pani puri maker, ensuring they're filled to the brim.

Garnishing and Serving


Garnish the pani puris with a drizzle of sweet tamarind chutney and a sprinkle of sev (crunchy chickpea flour noodles) for added texture. Serve immediately to enjoy the burst of flavors and textures in every bite.

Tips for Perfect Pani Puris

Fresh Ingredients: Use fresh mint, coriander, and tamarind for the pani to enhance the flavor.

Chilling Time: Allow the pani to chill for at least an hour to let the flavors meld together.

Crunchy Puris: Ensure the puris are crispy and hollow to hold the filling and pani without getting soggy.

Variations of Pani Puri 

Ragda Pani Puri: Replace the potato filling with ragda (spicy chickpea curry) for a heartier version.

Fruit Pani Puri: Experiment with filling options like diced mango, pomegranate seeds, or grated pineapple for a fruity twist.

Sukha Puri: Skip the pani and serve the stuffed puris with sweet tamarind chutney and spicy mint chutney for a dry version.

Benefits of Pani Puri

Rich in Flavor: Pani puri offers a medley of flavors, from spicy and tangy to sweet and savory.

Customizable: You can adjust the spice level and filling according to your preference, making it suitable for all taste buds.

Social Experience: Making and enjoying pani puri with friends and family fosters bonding and creates lasting memories.

FAQs (Frequently Asked Questions)


Q: Can I make the puris ahead of time?


A: Yes, you can prepare the puris in advance and store them in an airtight container for up to a week.

Q: How spicy should the pani be?


A: The spice level of the pani can be adjusted according to your preference. Start with fewer green chilies and add more if desired.

Q: Can I make a healthier version of pani puri?


A: Yes, you can opt for baked puris and use less oil in the filling to make a healthier version of pani puri.

For more delightful Indian recipes, visit Manjula's Kitchen and explore a world of culinary delights!

By following this comprehensive pani puri recipe, you'll be able to recreate the magic of this iconic Indian street food in the comfort of your own kitchen. Whether it's a special occasion or just a craving for something delicious, pani puri never fails to satisfy. So gather your ingredients, invite your loved ones, and embark on a flavorful journey with homemade pani puris!

Other Recipes on Manjula's Kitchen

If you're looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula's Kitchen. Here are some links to recipes on Manjula's Kitchen official website: Vegetable Pakoras Recipe

Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

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    Pani Puri – Healthy salty snacks
    June 28, 2022 at 2:27 am

    […] SERVINGS 60 puris […]

    Yukti Arora
    August 26, 2019 at 4:08 am

    Wow looking so tempting and mouth watering i loved it so keep posting and share more different paani puri recipes.

    Viral Talkies
    January 28, 2019 at 12:32 am

    Thanks for sharing excellent information. Your website is so cool. I am impressed by the details that you’ve on this blog. It reveals how nicely you perceive this subject. Bookmarked this web page, will come back for extra articles.

      Manjula Jain
      January 29, 2019 at 1:18 am

      Viral, thanks

    andrew bottu
    June 18, 2018 at 12:05 am

    Hi MANJULA, its nice post , i love to follow your post s , you write the best articles about Indian food & recipes for vegetarians, keep —– posting

      Manjula Jain
      June 21, 2018 at 8:22 am

      Andrew,Thank you, I appreciate your comment

    Twinkle
    March 23, 2017 at 5:33 am

    I was made pani puri more time at home but not tasty as like as market pani puri. At home made pani puri good.
    you can tell me the pani average method .?

    meena sharma
    March 4, 2017 at 10:01 pm

    After long time I have got making method of puri thanks to manjula’s kitchen.

    Pooja
    February 16, 2017 at 5:25 pm

    I followed the recipe for puri, but it came out very soft instead of crunchy puri. Do you know what mistake I did?

      Manjula Jain
      February 20, 2017 at 12:32 am

      Pooja, may be dough was too soft or fried on high eat.

    Simmy
    January 31, 2017 at 3:40 am

    We can use the filler using mashed aloo & we can used dahi pani

      Manjula Jain
      February 2, 2017 at 1:26 am

      Simmy, use the different filling

    Vallee
    June 28, 2016 at 9:53 am

    Hi aunty am from Mauritius , is it necessary to add black salt?? Cause they are not easily found in Mauritius !!! Thank you Vallee

      Manjula Jain
      June 28, 2016 at 3:23 pm

      Vallee, you can do without black salt

    Mistuni Ghosh
    August 1, 2015 at 2:50 pm

    first, it was just reading your recipes and trying them out. every time following your recipes, exactly as stated, yielded excellent result followed by tons of compliments from family & friends. then, i watched the first video, how to make batura and i was hooked. love watching your videos and hearing your calm, confident voice walk me thru the entire preparation. i have tried quite a few of your recipes. i have loved preparing the dishes as much as sharing them with others. thank you.
    mistuni

      Manjula Jain
      August 2, 2015 at 9:24 am

      Thank you Mistuni

    swapnajit
    March 16, 2015 at 12:30 pm

    How do we make it in a simple way?

    Sumanth
    February 10, 2015 at 7:40 am

    This recipe is toooo yummmmmy 😉
    My children loved it..Very delicious recipe 🙂

    Anita
    November 24, 2014 at 4:28 am

    How to make puris with lentil flour or rice flour?

      Manjula Jain
      November 24, 2014 at 10:57 am

      Anita, rice puri is in my list to do

    A Little History of Indian Cuisine and Recipes - Dishin' With Rebelle
    September 21, 2014 at 9:40 am

    […] Pani Puri […]

    sweta patel
    April 25, 2014 at 3:09 am

    kacchi aam ka pani kese banaya ja sakta he.

    thanks

      Manjula Jain
      April 25, 2014 at 12:19 pm

      Sweta,
      Try Panna, this is raw mango drink check the recipe on my web site

    Ujjaval
    April 13, 2014 at 12:26 pm

    Hello Aunty,

    I followed your recipe and the puris turned out very good.

    The only problem I had was the puris were too oily. Am I doing something wrong ?? What would you recommend I should do ?

    Thanks
    Ujjaval

      Manjula Jain
      April 13, 2014 at 10:54 pm

      Ujjaval,
      They should not be oily, sorry I have no idea why it happened.

    Hiral
    November 15, 2013 at 7:10 pm

    My puri does not pop? Why I made puris 4-5 times
    But no much luck
    Please can you guide me what mistake am I doing?
    Thanks

    vidushi
    May 23, 2013 at 1:05 am

    Hello manjula aunty ,

    the blender u use to prepare pani ka masala is from which company.Please tell me so that I can buy it .I am searching for this kind of thing since I saw this receipe . I like ur blender very much.

      Manjula Jain
      May 23, 2013 at 12:55 pm

      Vidushi,
      Kitchenaid

    A Little History of Indian Cuisine and Recipes - Dishin' With Rebelle | Dishin' With Rebelle
    January 31, 2013 at 5:53 am

    […] Pani Puri […]

    c.prashanthalakshmi
    January 28, 2013 at 6:55 am

    simply super

    Renuka
    January 4, 2013 at 7:26 pm

    Tried pani puris for the first time …it turned out amazing !!! Thank u so much Manjula Aunty 🙂

    sara
    December 7, 2012 at 12:45 pm

    Awesome recipe. Just perfect. I made gol gappay today and they are super amazing.

    Thankssss Manjula Aunty.

    Regards,

    Sara

    bindiya
    October 12, 2012 at 7:23 am

    aunty ji, i was success at following all ur recipes but one thing there was a problem while i took the puris out frm the frying pan the skinny part is too soft , how can i make it crusty????

    NIRMALA GOPINATH
    October 7, 2012 at 9:19 am

    Dear Manjula ji

    Thank you very much for your wonderful recipe .
    The puris came out very well . Really amazing .

    keep up the good effort .

    Nirmala

    kiara
    August 15, 2012 at 10:56 pm

    hi,

    Its me again……

    i am so happy 2 say that this time i had made, ol kame perfect and ossum…
    i made it 4 ol my kusins nd am so happy they ol loved it loadz……

    thnk u manjula aunteeeee 🙂
    i mean it <3

    kiara
    August 8, 2012 at 2:39 am

    i love ur recipes, specially the pani puri…

    but both the times i tried, few of them became v.flat… so could u pls suggest abt waat kud be the problem?

    also waat shud b the proportion/ratio of sooji nd flour?

    Manu shree
    August 7, 2012 at 8:23 am

    Aunty, plss share veg spring roll recipe……plssss

    Manu shree
    August 6, 2012 at 3:20 am

    Aunty, kya mai pani puri ki puris ko banakar air tight container me rakh sakti hu… Plss replyy

      Manjula Jain
      August 6, 2012 at 7:19 am

      Manu shree
      Yes Pani Puri should stay good atleast for a month.

    saba
    August 4, 2012 at 1:59 am

    toooooogoooooooood

    saba
    August 4, 2012 at 1:58 am

    it is tooooo goood.

    shruthi
    June 5, 2012 at 1:15 am

    its tooo goooood..

    ritu
    May 27, 2012 at 8:10 pm

    my puris are all going soft. whats wrong.plz aunty tell soon

      Manjula Jain
      May 27, 2012 at 11:50 pm

      Ritu,
      You frying them on very high heat or not frying for long enough.

    mimmie
    February 8, 2012 at 9:16 am

    thia is sooooooooooooo gooooooood

    mimmie
    February 8, 2012 at 9:15 am

    this looks yumy

    vijaya r hiremath
    February 4, 2012 at 4:27 am

    best pani puri prepared and gave to children. we all enjoyed

    Sujata Rajanalli
    February 2, 2012 at 9:57 am

    Thank you so much Manjula ji, i tried at home it came out very well.

    Ish
    December 17, 2011 at 1:03 pm

    Thank you so much Aunty for such a nice recipe…. I made some puris yesterday, and they came out so nice that I could not resist myself from making more. So, today I made some more. I have only one concern that almost all puris came out crispy, while some remained soft from the topmost part of the puris. What could be the reason?

    Thanks

    vishakha
    December 14, 2011 at 10:40 am

    hi anti your all recipes are very nice specialy ur mohanthal recipe & pani puri so nice thank u very very much

    Kousalya
    November 1, 2011 at 3:58 pm

    How long we can keep these puris? I am trying to make this for a party can i prepare this puri’s 1 week prior to the party?

    Merrill
    September 29, 2011 at 5:44 pm

    I am very inspired by your recipes, I will try the pani puri tomorrow for my friends, I have never had them, but they look delicious. 🙂

      dastageer
      May 2, 2012 at 10:02 am

      hi anti your recipe is likely very good .and thank you.

    Lore
    September 27, 2011 at 7:22 am

    I made this recipe as you showed me and was great. Thank you! I really love your recipes. Love from Europe.

    Ria
    September 12, 2011 at 1:35 am

    Dear Aunty,

    I tried this recipe and it was awesome! I never thought that I would make puris! The best part is that the puris stay crisp for a long time. Thank you so much!

    Rashmi Shekar
    September 11, 2011 at 10:39 am

    Hi Madam,

    I did the poori the same way as you have shownThe pooris were good and puffy, But it became too soft so i keft in oven for 200F for about 1 hr it became really crisy and good..

    Mandy
    July 29, 2011 at 1:48 am

    Hi everyone,
    while making puris i take 3/4 cup wholemeal flour and 1/4 cup sooji. Puris always remain crispy. Try with that.

    Manisha
    June 21, 2011 at 3:40 am

    hello mam
    i have made the pani puris as exactly u have shown. They were really good.Everybody at my home like it. thank u so much aunty.

    moon
    May 23, 2011 at 9:23 am

    THE PANI PURIS WERE REALLY GOOD.BUT AFTER SOMETIMES IT TURNED SOGGY
    BUT IF YOU WANNA PREVENT THAT FRY THE PURIS IN A LOW FLAME.IT WILL BE REALLY VERY CRISPY.

    Mary
    April 3, 2011 at 9:34 am

    I made puris according to the recipe. After frying all of them, some puris were lil soft, so I put all the puris in the oven at lowest setting for an hour and they became nice and crisp. But when I served them yesterday, the puris were hard. What went wrong?

      Sudha
      May 6, 2011 at 2:40 pm

      Hi Mary,
      The oven removed all the moisture making it very hard. First of all the dough should be stiff. Secondly the puris are to be cooked slowly in medium fire roughly for about a minute. My puris turned out nice and crispy. Hope this helps….sudha

        priyanka
        June 20, 2011 at 4:11 am

        i did same to fry my pooris but it still become soggy after some hours.i made it for my hubby but they become soft:(

    kokila
    March 19, 2011 at 11:48 am

    fantastic

    kamali
    February 24, 2011 at 6:47 am

    maam i luv ur cooking…feel like watching my mum cooking…it’s so easy and clear to understand thx…a lot….giv me chance to try some differents dishes…..

    nina
    February 7, 2011 at 6:51 am

    Hello Maam,
    I have made poori exactly as you have shown us. But after few mins or hours they all become soft. What am i doing wrong? Why my poori’s don’t stay crispy?
    Please Help?

      jaspreet
      March 11, 2011 at 4:14 am

      ya naina u r right same me I have made poori But after few mins or hours they all become soft. poori,s don,t stay crispy?
      please help aunty?

        sasikala
        March 30, 2011 at 1:24 am

        i also made poori, it has come good puffy, but after some time it become soft

      Manisha
      June 21, 2011 at 3:42 am

      Fry them for some more time till they becomes golden brown.

    Leena Upadhyay
    December 14, 2010 at 3:45 am

    Aunty thanks for the awesommeeeeee recipee

    anita
    November 21, 2010 at 5:47 pm

    Hi manjulaji,
    pani Puri looks delicious.Just One Question Instead of rolling each puri If we roll a big roll and cut with cookie cutter Will that make any difference?
    thanks for all your efforts.
    anita

    Anonymous
    November 19, 2010 at 3:24 pm

    Dear Manjula Aunty
    I have made the pani so many times and everytime it has turned out just awesome. It reminds me of back home. Thank you so much for the recipe.

    sangeetha senthil
    November 18, 2010 at 2:07 am

    Hello Mam,
    i have tried this recipes. it is so nice.. & i got surprise that i made pooris as in shops. thank u.

    Mayura
    November 8, 2010 at 7:51 am

    Thanks Madam

    Febin
    October 20, 2010 at 1:31 pm

    Thank you so much! I made this today and it came out perfect!!! xx

    Kavitha Pradeep
    September 30, 2010 at 6:18 am

    Hi manjulaji,
    I tried samosa yesterday, It came very good.
    Thanks for sharing ur recipies with everyone.

    Aarti Mehta
    August 26, 2010 at 9:41 pm

    Hello Manjula Aunty,
    I like ur all receipe and follow it regulary. Please will u upload ur video for chakri (Muruku) the gujrathi snack.

    Brahmar
    August 17, 2010 at 1:24 pm

    Thank you very much for your recipe. It will be usefull for peopl like us.

    Liane Albert
    August 9, 2010 at 5:31 pm

    Sannia,
    It might be easier to look up the info yourself – it might take a lot of extra work and effort and slow Manjula down to have to post everything in metric and in US conversions and it might confuse a lot of her readers as well.
    Here is a conversion website where you can get this info – I hope this helps.
    Liane

    http://www.convert-me.com/en/

    sannia
    August 8, 2010 at 1:45 pm

    can u plz tell us quantity in grams for all your dough recipies?
    thankx

    kajari
    August 7, 2010 at 4:06 pm

    i just love your recipes….i have tried some…like rosogolla(i m a bengali)…..asparagus fry etc….but i frankly can say you are terrific….

    Zarah
    July 28, 2010 at 4:33 am

    hi Manjula aunty

    I tried puris some of them were soft, so can we use only semolina without maida?
    Also will it stay crispy after 2-3 weeks?

    Thank you so much for sharing recipes… :)))

    navneet
    June 28, 2010 at 7:22 pm

    Namaste Manjula Aunty

    First of all I want to say thank you for all ur beautiful recipes. I learnt so many dishes by only watchng ur videos. Just loved thm. I was dieng to eat pani puri as being overseas we don’t get same taste as of indian pani puri.

    I have learn how to make this recipe very well now and love serving it to my frnds n famly.

    All thnks goes to u

    Love ya
    Nav

    nancy
    June 22, 2010 at 6:02 pm

    Hi Aunty,

    All purpose flour is similar to maida , can i use allpurpose flour insted of maida which i bought from american grocessery store.

    Thanks
    nancy

      Manjula Jain
      June 22, 2010 at 11:08 pm

      Nancy,
      I use all purpose flour.

    Rashmi
    May 30, 2010 at 10:41 pm

    Hi mamm,

    I hv tried ur pani puri, and i love it…
    Plzz mamm also tell me how to make atta puris.

    Thanks..
    Regards
    Rashmi sharma

    Muhammad Ahmed
    May 27, 2010 at 4:38 pm

    really nise we watch your “Pani Puri” n we try soon than i wil come to you.
    Thanks Bye
    MAQ
    Jeddah, Saudi Arabia
    00966509675274

    Nahid
    May 14, 2010 at 10:31 am

    i have tried and it really came out good
    specially the spicy water was just yummmm…the quantities are so exact that you need not add anything extra
    thanks to manjula aunty…she is really a great cook n teacher

    Mee
    May 4, 2010 at 7:36 am

    I tried it and came out really really well… the first time I tried using the same recipe of yours was a super flop, then I knew what went wrong…So after necessary corrections it came out really well.. Thanks…

    For Lazy and impatient ppl like me: Instead of making tiny balls and rolling them one by one, u can roll the entire dough into a thin sheet and then take a small sized cup and get the puris …this way its easier and u get even shaped puris…

    To be honest Manjula Aunty is the best… 🙂

    aneeqa
    May 4, 2010 at 5:16 am

    i have tried it
    its very tastyyyyyyyyyyyyyy
    this the best panipuri i have tasted before

    Irlane
    May 2, 2010 at 6:59 pm

    Hello manjula aunty

    I tried your pani puri receipt, but i cant make puris crispy , after they cool
    they get soft and not crispy please suggest me how to make crispy

      Manjula Jain
      May 2, 2010 at 9:08 pm

      Irlane,
      Fry them on low heat.

    mashres
    May 2, 2010 at 4:34 pm

    Thanks Manjula aunty……I missed panipuri/golgappa and buying in store were not good either it was old/broken and some smell
    I tired using the same recepie of yours it came fine perfect.Thanks again

    Rama
    April 25, 2010 at 7:40 pm

    very nice i m going to try it now

    Mamta
    April 24, 2010 at 4:40 pm

    Hi Manjulaji,

    i tried for Pani Puri and its really turn out vey very good. My family enjoyed very much eating Panipuri. All puries were very crispe.Thank you very much from me and my family for nice receipe.I tried Samosa, Muthiya, Chhole palak, chhole tikky and bread pakoda too. All receipes are very good. Thank you to help me to cook in easy way.

    Nanda
    April 22, 2010 at 1:52 pm

    Hello aunty,
    I try all your recipes and they come out very well…Thanks for sharing your wonderful yummy yummy recipes.
    I would like to know the shelf life of this puris. Can i keep it for long.

      Manjula Jain
      April 22, 2010 at 2:25 pm

      Nanda,
      Thank you, keep them in air tight container they should tay good and crisp for weeks.

    mariam
    April 18, 2010 at 6:53 am

    hi aunty i was searchng 4 so many days for a successful reipe lik urs thank u so much,i just want to ask u is how much maida should be used for 1cup of sooji i wil be very thankful to u………..

    Vinnie(Doha,Qatar)
    April 17, 2010 at 8:06 am

    excellent receipe and it was quite easy to make the puri’s. Thank you for sharing the receipe:)

    afshan
    April 12, 2010 at 10:49 am

    hi manjula..
    i tried ur recipe…the puris puff up very well but on cooling they become soft…can u plz tell me what mistake i am doing while making them

      Manjula Jain
      April 12, 2010 at 11:09 am

      Hi Afshan,
      Fry the puri little longer.

    basalama
    March 30, 2010 at 2:11 pm

    thnx aunty.. bahot aasan tarika hai good taste aur apna mann chahey khane ka.. (Clap clap clap) bahot pasand aaayaa…

    aneeqa
    March 23, 2010 at 10:58 pm

    i am going to make it today wish me luck

    kyathi
    March 14, 2010 at 11:05 pm

    i made 60 puris but i got only 55 correctly.Pani came excellent.thank u soo muchhhhhh……manjulaji

    at home ab exercises
    March 14, 2010 at 7:24 pm

    I agree with with your conclusion. I am going to do some research and post it here for clarity. Stay tuned and I’ll be back with the info. I made sure to bookmark the site so I’ll be able to find my way back. LOL Also, if any of you women need <a href="http://www.squidoo.com/best-ab-exercises-for-women&quot; at home ab exercises don’t hesitate to begin immediately.

    sowmya
    February 19, 2010 at 10:42 pm

    Hi manjula ji,
    thanks for your recipe..by the way can i know the name of the blender u used to make the chutney mix

    KRIS SAINI
    February 3, 2010 at 3:46 pm

    Manju Ji,

    I made puri and all 60 of them turned out good not even one bad. Water was very good aswell.
    Thanks

    Kris saini

      ladyburd
      February 25, 2010 at 6:43 pm

      how did your all 60 puri came right???
      becoz i made puris and none of them puffed
      please guide me i love pani puri but it never puffs
      if possible give me measurements in grams
      thanks

        KRIS SAINI
        March 8, 2010 at 3:10 pm

        Dear ladyburd,

        If you follow step by step instruction and do not rush into it, I am sure they will turnout ok. Do not miss any step and incuding laying them on a moist clothe and also covering them with moist clothe. all the time keep them coverd. As soon as you drop them in low to medium hotoil press them with spoon during frying process untill they poff up and slip out from under the spoon.

    Sanghmitra Agarwal
    January 20, 2010 at 4:36 pm

    Manjula Aunty,

    I love to cook and I have been cooking since I was very young. I am always looking for new and better recipes, and I must say that your recipes are really wonderful. I have tried quite a few things from your website and they all turned out perfect. I want to especially thank you for Pani Puri and Khasta Kachori, I have tried numerous recipes from other people and cookbooks, but they never worked very well. When I tried your recipes I was truly amazed at how nice everything came out. Thanks for sharing your recipes and techniques.

    Sanghmitra

    lulu
    January 20, 2010 at 11:26 am

    you are the best

    rashmi
    January 10, 2010 at 6:24 am

    manjula aunty,
    from where did u buy your measuring cups and spoons.can u suggest me how to purchase it.which company is good?

    Brinda
    December 20, 2009 at 10:43 pm

    Thanks for giving us pani puri recipe. I made puri but after sometime it become soft.what should I do for the crispy puri.

    VINOD (Ms.)
    December 12, 2009 at 4:36 pm

    MANJULA JI: i am from calcutta, are you from calcutta. I had a friend named manjula in New Alipore and I am wondering is that you?

    Pani Puri « ………dedicated to my mom and dad
    December 4, 2009 at 3:03 am

    […] December 4, 2009 by feelthefun Pani Puri […]

    Payal Patel
    November 10, 2009 at 8:35 am

    Dear Manjula auntie,

    please guide me if i want to make double the no. of puris can i make all at a time or i have to make 2 times ? and one more question that can i make puri with roti maker???????

    thanks in advance..
    Payal

      Manjula Jain
      November 10, 2009 at 10:04 am

      Hi Payal,
      you can double at the same time and use the roti maker. But if you are doing more then double, make the dough but dont role all at the same time,

        Payal Patel
        November 12, 2009 at 1:22 am

        thank u very much for ur reply and all ur receipies…..

    Lokesh
    November 7, 2009 at 4:10 am

    Hi aunty i m a batchelor my sis use to tell me abt ur website as she got married 3 years back,to tell u the fact i dont knwo cooking i started llearning seeing ur website and videos ur doing g8 work keep it up aunty i used to eat this paani poori outside when ever i dont find time to make dinner.but today i tried ur paani poori it came out really well but out of anxiety last few poories were spoiled by me g8 work aunty keep it up.Can u tell me how to do chapathi koorma plzz

    Uma Kumar
    November 3, 2009 at 9:59 am

    Dear Manjula aunty,

    My children love pani puri and I was excited to find the recipe in your website. I tried it today and it came out perfect. Thanks a lot for your step by step instructions. You make a lot of people happy with your recipes.

    Uma

    SS
    October 28, 2009 at 8:02 am

    Hi Manjulaji,

    Thanks for your recipes. I have tried quite a few of them. All work very well. Many thanks to you!

    I do have a question.. I tried the pani puri twice. The 1st time, by the time I finished rolling the puris they got completely stuck to the cloth under them. I just could not pry them away to fry. I managed to only fry the most recently rolled ones which had not yet gotten completely stuck to them cloth. They puffed up nicely… but the rest I had to just throw. The 2nd time I used less water in the dough and I also used an aluminum foil under the puris while rolling (and damp cloth on top). Even then they got stuck to the foil. However I was able to twist and turn the foil and pull the puris away to fry. I managed to get abt 1/3rd of the lot to fry and puff nicely (perfect they were).. 1/3 remained flat.. 1/3 I burnt! 😀 The good ones were really good!!

    Next time I would like to get this a little better.. I could try the following: 1) Keep butter paper (parchment paper) under the puris.. maybe they will not stick to that? and damp cloth on top. 2) and/or.. another option is to only roll a few at a time.. and then fry and then roll few more and fry.. perhaps that way they will not have enough time to stick to the bottom? The drawback of this is having to reheat oil multiple times.. that may not be great for the nutritional value of oil. 3) I am afraid to make the dough too dry.. because if it is too dry it may not puff. Lets see.. I could try that also!

    I would appreciate if you could provide any further suggestions!!

      SS
      November 12, 2009 at 4:02 am

      Hi Manjulaji,

      I tried it again. Parchment paper underneath and a little lesser water in making the dough worked out pretty decent. Got 80% puris to puff right and none burnt. Thanks! 🙂

      Best regards!

    spoorthy
    October 8, 2009 at 1:45 pm

    I have become a big fan of your cooking and i keep checking your website for newer recipe.Thanks a lot.I have one question for you -do you know for how many days puri’s can be stored outside .I am planning to do in large numbers for my daughter’s birthday.Thanks again for your time.

      Manjula Jain
      October 8, 2009 at 3:13 pm

      Hi Spoorthy,
      If you keep thep in air tight container puris will be good for month or more.

    spoorthy
    October 7, 2009 at 5:45 am

    Absolutely perfect pani puri’s!!!!Your videos are amazing and easy to follow.Awesome work manjula aunty.Thanks a ton for teaching my husband’s all time favourite pani puri.

    Biji
    October 4, 2009 at 1:23 pm

    Dear Manjulaji,
    I have tried many recipes for puris, your’s is by far the best and your videos make it very easy to follow. However I made them this time (using tortilla maker) as always and half did not puff. The heat was on medium, some that I rolled by hand didn’t puff either.
    Please advice.

    Thx
    Biji

      Manjula Jain
      October 4, 2009 at 5:08 pm

      Hi Biji,
      Whwn you are frying the puries heat should be on medium high. Oil has to be hot puri to be puff. I dont use tortilla maker because some reason it absorb more oil.

    samanyaa
    October 3, 2009 at 12:06 am

    hi aunty,
    i luv to taste pani puri with sweet chutney. can u just tel me how to make sweet chutney.

      Manjula Jain
      October 3, 2009 at 10:52 am

      Hello Samanyaa,
      check the recipe for tamarind chutney it is already there.

    pooja
    October 2, 2009 at 1:44 am

    Hi dear Manjula!
    You are gr8 who made my life gr8 by upload your delicious recepies. I tried pani-puri yesterday but dear, the puris became softer, why?
    You are soooo kind tht you share your unique knowledge with everyone.
    thx so much!
    Pooja.

      Manjula Jain
      October 2, 2009 at 9:51 am

      Pooja, you fried them on high heat.

        pooja
        October 4, 2009 at 9:12 am

        Thank u dear for reply. I´ll be careful next time.
        Regards,
        poja.

    mahi
    September 29, 2009 at 6:34 am

    hello aunty
    i tried this receipe it was too tasty but aunty the puris becomes soft why it happen pls tell me?

    Nitin
    September 29, 2009 at 12:30 am

    Hey aunty,

    I did this for my mom, it was my turn for doing the evening snack and it came great. She really loved it. Your recipe made my day!! 🙂

    It would be great if you can post the recipe for making bhel puri, even though people say its easy, your recipe will give the homely touch to it. May be my mom will make bhel puri for me this time.. 😉

    Nitin.

    Payal Patel
    September 28, 2009 at 12:31 am

    Hello Auntyji,

    I tried to make pani puri, and it really really very good almost all the puris were puffed… but i have one question that if i want to make 120 puris so can i make all at a time or i have to make 60 puris twice…. please guide me regarding this because me an my husband loves pani puri and 60 puris are not sufficient for us…
    Thanks for all the recipes….

    Payal Patel

    tad
    September 12, 2009 at 3:07 am

    Hello Manjula,
    Good evening. Thank you very much for the lovely recipe. I made pani puri and sooji halwa. They both came out very well. It was the first time I made them.Thank you very much. I think the videos you have posted are very helpful.
    I will try other recipes also and let you know,
    bye.

    ashu
    September 9, 2009 at 12:47 pm

    hello manjula ji…thank u for posting the pani puri recipe …i have made pani puri twice according to ur style and it turned out good …i have query that do we have to make single puri at a time …why can’t we make a big puri and then with the help of a cutter make small puri….do tell me if this works ….and does it puff properly

    Ashu

      Biji
      October 4, 2009 at 1:19 pm

      Now that I reside in the States, I use a tortilla maker to press two puris at a time, it’s very quick. Whilst I was in the U.K we had to roll, I took a tortilla maker back there for my family.

    Vijaya
    September 7, 2009 at 9:18 pm

    Manjulaji,

    your cooking makes it easy for me to try. You are wonderful. I have followed a lot of your recipes and got good word from the served. I humbly say thank you.
    From a not so good cook to good cook.

    Thank you
    Vijaya

    reshma hithayath
    August 29, 2009 at 10:04 am

    hi manjulaauhty
    u always say icup……….can u tell tht quantity please……………

      Nithya Shriram
      August 31, 2009 at 7:42 pm

      1 cup is about 200 to 250 gms

    Lucky Scouserz
    August 26, 2009 at 2:00 pm

    hi, i live in the uk, we dont get very good recipes here often like yours and when i found out about your site, i visited it immediantly. i think these recipes are wonderful. i would like to thank you for sharing them with us.

    Tulip
    August 25, 2009 at 3:07 pm

    Hello Manjula Aunty,

    Thanks for sharing your recipes. The videos are awesome !! I have tried phuchka and moong dal dosa… and both came out perfect. Will try the others also. Thank you soo much. I have posted this link in my blog. Hope that is okay .

    Nirlep
    August 21, 2009 at 11:41 pm

    Thx Manjula Ji, for wonderful receipe. i tried your receipe for pani puri and it turned out really good. it was my first time using online receipes and i enjoyed it. Please can you post Chole Kulche receipe if possible for you. i would really appreciate it. Once again thx so much…you are awesome!

    Shaveta Garg
    August 16, 2009 at 12:56 pm

    Hello Manjula ji,
    I tried few of your recipes like Naan Khatai, Boondi Ladoo and now this Pani Puri also. All of them turned out great. My Husband just loved it.
    Thanks for such great recipes.

    Shaveta Garg

    Jennifer
    August 15, 2009 at 9:41 pm

    Thanks so much for this recipe! Do you think it would work with whole wheat flour instead of maida?

      Manjula Jain
      August 15, 2009 at 9:48 pm

      Hi Jennifer, Just use whole wheat flour alone will work fine.

    arpita shah
    August 11, 2009 at 3:18 pm

    can i use water instant of clubsoda in pani puri. what’s the different of water and clubsoda.
    can u tell me detail.(both are).

      Manjula Jain
      August 11, 2009 at 5:15 pm

      Hello Arpita, i have never tried the club soda.

      Jaya
      August 11, 2009 at 5:58 pm

      Arpita, club soda is carbonated (fizzy like soda) and tastes different than plain water. It won’t work with pani puri.

    GABRIELA DAWKINS
    August 8, 2009 at 2:52 pm

    Hi Manjula I hope you are doing very well, also hope you have spent a happy birthday, my name is Gabriela and i live in the united state for 7 years but was born in uruguay south america for me you are wonderful person, I love all your recipes and I like soo much indu food yours recipes are very easy to prepare and delicious my daughter is 12 years old and love yours recipes Manjula thanks for everything you give us, the web site is excellent we love saturday/08/2009

    Kinjal
    August 7, 2009 at 1:07 pm

    Great recipe aunty… Thank you for the same.
    Good Luck. 🙂

    harsha
    July 12, 2009 at 4:06 pm

    we tried paani poori .. it was awasome … Thanks for the reciepe…

    sana
    June 22, 2009 at 9:33 am

    humay haleem pakana sikayan

    lisa
    June 22, 2009 at 5:57 am

    my mother tried to make those almond burfi but it couldnt because
    it came very soft.
    anyway thanks for the reciepe.i liked it.
    regards
    lisa

    deepti
    June 13, 2009 at 3:29 pm

    Is the mint Spicy water safe during pregnancy? I am 6 weeks pregnant and made this spicy water and had some. I love the taste, But just worried if it is safe to have it in pregnancy.
    Please let me know.
    THanks!
    Deepti

    Rashmi
    June 4, 2009 at 12:45 am

    Hello Manjula aunty,thanks for all recipes.I tried pani puri but unfortunatel my puris came very soft .Please tell how to make khadak puris.

    Thanks
    Rashmi

    rachel singh
    May 27, 2009 at 4:05 am

    hello manjula aunt,thanks alot for the delicious recipe of pani puri.just like to know ,why do people prefer using soda water? instead of plain water??

    reshma
    May 18, 2009 at 4:06 am

    Antyji
    INSHALLAH today i will try pani puri its one of fav of me & my hubby i will try soo i wll tell u de result

    Pallavi
    May 8, 2009 at 12:10 am

    Manjulaji,
    Pani puri turned out simply fabulous. thanks a ton!!

    Neha
    May 7, 2009 at 5:05 pm

    Hello Aunty,

    Thank you for all the wonderful recipies.My mother-in-law liked khasta kachuri.
    They really tasted very good.
    I tried the puris today but all of them did not puff.I was wondering where was I wrong?

    Thank you

    smita srivastava
    April 24, 2009 at 9:16 am

    Hello Auntie,
    I tried the pani puries today , it was really awesome , all the puries puffed up. The best home made pani puries i’ve ever tasted.
    Thank u very much for posting this recipe !!!!

    Dalbir
    April 21, 2009 at 10:00 pm

    Dear Manjula,

    I tried your recipe for “pani puri” last week. We are very happy with results and enjoyed lotzzz of pani puries with the roadside taste. Well, this recipe didnt afarid like other recipes except one problem that some of the puries were not as hard like the other ones, they were as soft like puries, Could you please give me some tips explaining the troubleshooting….
    Overall I am very much satisfied with the outcomes..
    With thanks and will appreciate your efforts!!!!!!!!!!

    Dalbir Kaur

      Manjula Jain
      April 21, 2009 at 10:19 pm

      Hi Dalbir,
      the only reason puris are soft, heat got to high in between or you did not fry them long enough.

    Ami
    April 20, 2009 at 11:44 pm

    for me making KHASTA KACHORI was a dream ..really i always wanted to make it but never knew how to…………..but you taught me……..and yummmmmmmmmmm i can make it as well eat it and make others eat toooooooooo………..thanks a lot

    meghna
    April 9, 2009 at 10:23 pm

    Thank you very much manjulaji.Because now i can make panipuri.

    Prachi
    April 2, 2009 at 3:55 pm

    Hello auntie,
    I cant believe that I could make paani puri at home, that also all puffed up and crispy! This is our favorite dish and thanks to you now we’ll be able to enjoy it anytime we want. Wonderful recipe! Thank you so much.

    Pallavi
    April 2, 2009 at 11:13 am

    Thank you Manjula for wonderful receipe

    venezia
    April 1, 2009 at 2:21 am

    Dear Manjula,

    Thank you very much for your wonderful website. I put a link on my blog towards your video on pani puri.

    Ekta
    March 24, 2009 at 5:46 pm

    Hi Manjula Aunty, I really like trying recipes from your website. I have already tried a lot of them. I tried the paani pooris but the poories turned soft after some time. Could you please tell me the temperature the oilneeds to be at when frying them ? Thanks

    Amruta
    March 23, 2009 at 6:38 pm

    Thank You to Manjula aunty! With the help of your recipe I made Pani -Puries And those become very wonderful! It was the first time I made it! My Husband and me ,We both like it ! He said It’s Amazing! Pani was just like what we get in India and Puries were also best one! We enjoyed it a lot! Thank you very much!

    nisha
    March 18, 2009 at 7:33 pm

    it worked out great

    Anita
    March 17, 2009 at 10:33 pm

    Hi Manjula,
    I tried the puries ,they came out excellent.Almost all the purries puffed up.I like your blog & i constantly check for receipes .
    My 7 year old daughter also likes to watch your video, she is a great fan of yours

    Sumathi
    March 15, 2009 at 10:15 am

    This is a wonderful site. I stumbled upon this site couple of days back and tried Pani Poori. It came out great!

    Thank you Mrs. Manjula. I am sure i’ll try more here.

    ruhina
    March 13, 2009 at 2:51 pm

    hi manjula aunty,
    my mom and i made your pani puris again. This time i made more than 60 but the problem was that the puris didnt puff. I kept the heat on 7. Please reply soon. Thanks

    Rashi
    March 9, 2009 at 12:28 pm

    hello…i think your recipe is awesome…Thanks for posting it…Pani was very good but i had problem with puri’s too.Mine did not puff at all..can u tell me where i was wrong?

      Aliya Janjua
      March 9, 2009 at 5:11 pm

      Hello Auntie Jee,

      I tried your puri recipe yesterday, but mine didn’t puff up. I followed your recipe exactly and watched you demo many many times. Can you please tell me what I did wrong? I really want to learn how to make these puris. I love watching you, keep up the good work!

        Manjula Jain
        March 9, 2009 at 6:48 pm

        Hi Aliya,
        Lets see where you can go wrong may be you rolled them too thin, or heat was very low when you put the puri in oil it should sizzle, or puri after rolling got dry before frying.

    ruhina
    March 8, 2009 at 4:43 pm

    I love your pani puri recipe. It tastes great!!!
    keep up your good and tasty work!!!
    Only problem was i could make 45 puris

    Amrutha
    March 8, 2009 at 10:53 am

    Hello Manjula Aunty , my puris became flat and doesnot puffed , can u suggest me some tips it will be great.Otherwise every other was great also i got 60 puris.

    Archana
    March 5, 2009 at 10:56 pm

    Hi Manjula Aunty, Thanks for your wonderful recipes. Pani for this recipe came out amazing but I had problem with the puris. They puffed well in round balls and I left it on paper towel too. But after sometime I noticed they went soft and I could find no way to make them crisp again. Can you help and tell me where I went wrong?? Much appreciated.

      Manjula Jain
      March 6, 2009 at 8:19 am

      Hello Archana,
      make th puries on lower heat.

    sunita
    March 4, 2009 at 8:31 pm

    dear aunty

    your pani puri water is excellent thanks

    shwetha
    February 26, 2009 at 10:22 pm

    Hai Manjulaji……….

    oh my god……..ur receipes are mouth watering…..more over i like chats very much…i tried pani poori…it came out very well..
    ….thanks for your all information ….and please let me know about making buiscuits without ovan.

    Waiting for your reply

    regards
    Shwetha, jlr
    Bangalore

    vidya
    February 24, 2009 at 2:55 pm

    hallo aunty , for making pani for pani puri can I use mint chuteny & corriender chuteny combination with 60 % water.thanks

      vidya
      February 25, 2009 at 5:55 pm

      Hallo Aunty Plz reply me … 🙁

        Jaya
        February 25, 2009 at 7:29 pm

        Your question is a little confusing. Would mint and coriander chutney be 40% of the mixture and water 60%? Any spices?

        Best thing is to just try it and see what happens.

          vidya
          March 3, 2009 at 2:01 pm

          Hi Jaya ,

          thanks for reply , I am sorry actually my question is can I use mint chuteny for making water insted of fresh mint & then add tamarind pulp & other spices according to taste.
          thanks

    Deepti Dixit
    February 23, 2009 at 1:23 pm

    I tried panipuri , it came out very well. Thanks Aunty for sharing your recipies. I have decided I am going try all of your recipies.
    they are to cook. Thanks Again.

    nidhi
    February 20, 2009 at 9:38 pm

    hi manjulaji,
    i tried making panipuri but unfortunately it did not turn good.i followed your video step by step the dough for puri was very hard i had problem in rolling too and the puri was not fluffy.
    I would really appreciate if you point out what i did wrong.
    regards
    nidhi

    Jhalak
    February 18, 2009 at 7:53 am

    Instead of rolling them one by one we can roll it once big in diameter and then use a round shape, sharp mould or some bottle cover and press and make 20 puris or may be more at a time.That saves a lot of time.

      Manjula Jain
      February 18, 2009 at 8:18 am

      I prefer rollig one by one and find easy but it is your choice.

      Jaya
      February 18, 2009 at 12:54 pm

      You waste a lot of dough doing it that way. Rolling one by one is better in my opinion.

    saniya
    February 10, 2009 at 1:15 am

    i did cover them with moist cloth and the puri dough did not dry it was(puri which puffed)were soft and some of the puris did not puff at all.
    thanks reply soon.

      Samson
      February 21, 2009 at 5:42 am

      Try a different sooji (granular one, instead of that which is in the texture of flour.)

    saniya
    February 7, 2009 at 12:46 pm

    hello manjula aunty,i tried ur recipe but it did not workout as my puri did not puff.when i added a little bit soda then it puffed but were soft.plz tell me where i made the mistake.reply soon.anywayzz i love ur recipes.correct me so that i can make puri correctly, as i love pani puri
    lots of love……manjula aunty

      Manjula Jain
      February 8, 2009 at 12:31 am

      Hello Saniya, if puries are dried before frying they will not puff make sure you cover them with moist cloth, I dont like to use soda.

    pinky
    January 24, 2009 at 10:24 am

    hi
    manjula ji
    i tried your pani puri receipe, it came good.
    thank you manjula ji for sharing your receipe.

    samson
    January 24, 2009 at 9:03 am

    Dear Manjulaji,

    Nowadays, we are regularly watching many of your recipes, trying them & enjoying them. Thank you for your recipes. In preparing Pani Puris, we have a suggestion which you may try & suggest to others also. Instead of pressing small puris individually, we may press one big puri & then use a small lid to cut them into small puris to save time & energy. You keep presenting new recipes, we contineu watching. Thank you.

    Nusrat
    January 20, 2009 at 6:51 pm

    Hello Manjula aunty ,
    I am very new to ur site , ur recipes are too good u explain everything very nicely. I have a request , please post the recipe of Bhakarwadi if u have. I have seen many recipes of this dish but if u actually see somebody making something in front of ur eyes it gives u more confidence. so please post the video of the recipe.
    Thanks…

    Mini
    January 20, 2009 at 5:21 pm

    hello Manjula Aunty

    I tried ur pani puri recipe. i was able to roll them small and thin.they all amazingly puffed too.but after i finished with my 25 puris which i rolled most of them turned soggy in just 15 mins.Can u tell me what to do,to remain its crispiness.

      Manjula Jain
      January 20, 2009 at 5:41 pm

      Heat was too high they

    jyoti
    January 20, 2009 at 7:18 am

    namaste Manjulaji

    thanks for panipuri recipe. i made it and all were puffed and hard just right. i was surprised. it was my first attempt to make it. we all enjoyed it and now confident in case guest come. thanks.

    jyoti

    jyoti

    Preet
    January 5, 2009 at 9:03 pm

    Manjula ji, thank you ji!! Loved the recipe!! 🙂

    krishna
    December 31, 2008 at 2:01 pm

    Hi manjulaji,

    I made panipuries but for puties i have used the tortilla maaker. The pani was excellent. Thanks for the recipe
    krishna

    shalini jain
    December 25, 2008 at 9:22 am

    hi manjula aunty,
    your pani puri recipe is simple and different to prepare.

    neetha
    November 15, 2008 at 2:51 am

    hi aunty,
    tried ur recipe..simply delicious..thank you..

    deepi
    November 7, 2008 at 1:40 am

    Hi Jyoti.

    most important thing is ur dough shud be very well knead .

    also dont try to make the puris very thin and too small.

    this will only make it difficult to roll properly, as a result it will not puff up.

    when i tried to roll them thin and small, half of the puris became papadi.

    But when i rolled them a little bigger and a little thicker 90% puffed up.
    it hardly makes any difference ……..they were also crispy.
    U should be able to roll them comfortably.

    Jyoti
    November 4, 2008 at 7:24 pm

    Hello Manjula Aunty,
    Your Pai Puri recipe is really very good.

    I did the same procedure while making puris, but all the puris did not puff.
    I tried it for 3 times, but the same thing happened.
    Can you tell me what to do?

    Manjula Jain
    October 29, 2008 at 9:40 pm

    Hi Monica,
    Make the mint chutney like I have a recipe for hari chutney usine half mint leaves and half cilantro (hara dhania) and freeze it.
    May be you will like to dry some mint but mint should be dried in shade.

    MONICA
    October 29, 2008 at 8:14 pm

    Hello Auntie,
    I wanted to know if I could use the mint leaves that I have growing in my front yard..???

    Manjula Jain
    October 26, 2008 at 4:10 pm

    Hello Ruchi, Puffing part just need some practice of rolling. Why puris are not crispy I think you did not fry them long enough or fried them high heat.

    pankaj gupta
    October 24, 2008 at 8:19 am

    kok laichi paki jume raat aayi hai jeda aage piche dekhe audi shamat aayi hai

    ruchi
    October 22, 2008 at 12:47 pm

    Hello Aunty,
    ur recipes r awesome. i tried lot of them. But my puris did come out so good. some of them didn’t puff and they r not very crispy inspite of me frying it for a long time on a medium heat. my dough was very hard, much harder then we have it for rotis. where did i go wrong. i want to try it again asap, as my parents r coming to visit me. Pls help

    MANI
    October 16, 2008 at 9:32 pm

    namaste manjula aunty…..u r great…from u only i learnt cooking….after marriage i came to Singapore,before marriage didnt get time to learn….but fond of homemade indian food….my husband also prefer homemade food…with the help of ur videos and recipes now i am enjoying cooking and my husband thinks i very good cook……i arranged small party ,cookd sum indian food everybody liked all dishes but choosing dishes for menu was little bit difficult…..my mother(in india) is happy too that i started cooking…pani puri recipe is the best as per my husband & me TOO ….THANKS A LOT AUNTY….KEEP HELPING ME 🙂

    Jaya
    October 12, 2008 at 1:54 pm

    Hi Hema,
    See Aunty’s recipe for Papdi Chat under the Appetizer category. You can put store bought bhel mix in place of the papdi and do everything else the same in the recipe and you will have a tasty Bhel Poori. Only change is you can dice the potatoes instead of slicing them.
    Jaya

    hema
    October 12, 2008 at 11:54 am

    Could you please send me the receipe for bhel poori. Thanks

    MONICA
    September 30, 2008 at 3:21 pm

    NAMASTE AUNTIEJI MANJULA….I JUST WANTED TO ASK YOU WHY DON’T YOU SELL SPICES ON THIS WEBSITE?THERE ARE MANY PEOPLE THAT CANT FIND CERTAIN SPICES AND OR OTHER INGREDIENTS..TO ME YOU ARE A VERY SWEET AND NICE AND TRUST WORTHY PERSON WHOM WE ALL LOVE VERY MUCH..I THINK IT WOULD BE A GREAT IDEA FOR YOU TO HAVE YOUR OWN ONLINE SPICE STORE…WELL THANK YOU AUNTIE FOR ALL YOUR HELP AND WONDERFUL RECIPES..LOVE YOU SO MUCH..

    SUJATHA
    September 27, 2008 at 9:27 am

    pani and puri turned out wonderful.after coming to US,we miss these foods very much.Preparing at home gave us immense satisfaction.And they came out perfect. My husband and i together ate the 60 puris. So instead of pani puri eaten as snack,we had it for dinner.Thank you very much.My next target is to prepare Samosa.
    It would be very kind of u if u can post the recipe for chinthapandu pulihaara.

    Jaya
    September 25, 2008 at 4:52 pm

    You will usually use the regular sooji, also called fine sooji.

    The coarse sooji is used for dishes like “upma”.

    Black salt (which ironically is more pink in color) has a flavor that is unique and although it can be omitted, once you start using it you will appreciate the flavor it brings out in the dish. It’s worth trying to find.

    Some Chinese/Asian grocery stores do carry Indian supplies so it’s always work a check.

    If you cannot find hing or black salt, search the web for an Indian grocery store that does mail orders to get your supplies.

    Things like hing and black salt keep well for a long time in an airtight glass jar in the cupboard or dark, dry place.

    Put your sooji into an airtight glass jar too. Only keep it in the plastic package if you will use it fairly quickly – like within a couple of months.

    MONICA
    September 25, 2008 at 1:17 pm

    HI AUNTIE MANJULA…TODAY I WENT TO A KOREAN STORE AND FOUND SEMOLINA AND SOOJI SO I BOUGHT BOTH..ONE SAYS COURSE AND THE OTHER IS JUST SOOJI..I DIDNT KNOW WHICH TO BUY SO I BOUGHT BOTH..COULD I USE BOTH FOR THE PURIS?ALSO AUNTIE I COULD NOT FIND BLACK SALT…IS THAT A MUST?

    MONICA
    September 24, 2008 at 5:45 pm

    WOULD I BE ABLE TO FIND HING IN A CHINESE GROCERY STORE?

    Jaya
    September 24, 2008 at 4:15 pm

    1) Sooji is “semolina”. You could probably use Cream of Wheat or Farina is sooji is unavailable.

    2) Asafeotida is “hing” in Hindi. I don’t know if you know Hindi but any Indian grocer will know what hing is. You use just a tiny pinch of it.

    MONICA
    September 24, 2008 at 4:04 pm

    I ALSO WANTED TO KNOW WHAT IS ASAFETIDA?I HAVE NO CLUE ON WHAT THAT IS..

    MONICA
    September 24, 2008 at 3:48 pm

    THANX FOR REPLYING ME…I ALSO WANTED TO KNOW IF SOOJI IS SAME AS CREAM OF WHEAT?

    Jaya
    September 24, 2008 at 3:44 pm

    Dear Monica,
    Many Indian grocery stores also do mail order. Go on-line and search out some of these stores. You’re missing too many important ingredients and these are “dry” ingredients so they can be mailed easily without concern for spoilage.

    If you need more help, please reply back here. Jaya 🙂

    MONICA
    September 24, 2008 at 12:11 pm

    HI AUNTIE MANJULAJI..I WANNA MAKE THESE PANI PURIS,BUT I DONT KNOW IF SOOJI IS THE SAME AS CREAM OF WHEAT…IS IT THE SAME?..ALSO I CANT FIND TAMARIND PASTE OR BLACK SALT OR GINGER POWER..I LIVE IN A SMALL TOWN AND THERE IS ONLY 1 GROCERY STORE HERE AND CANT FIND THESE ITEMS..WOULD U RECOMMENT ME ANOTHER RECIPE OF PANI,BUT STILL SPICY…OR COULD I LEAVE OUT THE TAMARIND PASTE,BLACK SALT,AND GINGER POWER..IF U CAN PLEASE HELP ME AND TELL ME WHAT OTHER PANI GOES WELL WITH THESE…PLZZZZZZ AUNTIE..

    Mandar & Kalyani
    September 21, 2008 at 2:24 pm

    Hello Manjula Aunty Ji,

    We tried your recipe and pani puri was awesome. We had never prepared it before and were skeptical about it. But thanks to your ingredient list and inputs, it was superb and tasty. Great feeling to enjoy pani puri in genuine taste here in a small town in UK 🙂
    Thank you.

    Mandar and Kalyani

    hamida
    September 13, 2008 at 2:22 pm

    Hello manjula aunty.
    Thanks a lot for the great recipes that you teach us. I made these the other day and most of them puffed but 20% of them didn’t. So would you be able to tell me the reason for that please? And I used the unpuffed ones for chat.

    Manjula Jain
    August 19, 2008 at 1:09 pm

    Hello Dharini,
    use the tortilla maker to roll but do keep between damp cloth.

    dharini Patel
    August 19, 2008 at 10:38 am

    hi,aunty i tried panipuri recipe,its all puffed,thanks to teach me panipuri,my family loves it.i used for rolling rolling pin but i have the question for rolling,can we use tortilla maker or chapati maker for rolling instead of rolling pin.so we can roll easily and fast?

    Manjula Jain
    August 16, 2008 at 7:49 pm

    Hello Heena,
    I don’t understand why puries were so hard first thing comes to mind did you use rice flour by mistake instead of sooji.

    heena
    August 16, 2008 at 4:04 am

    i tried first time they were gud but 2nd time puffed all but they are too hard and not that crispy i mean ther are like stale bread what shud be the reason..?

    Shehla
    August 14, 2008 at 2:18 pm

    Dear Auntie,
    I tried pani puris today and they really turned out great.I used to make them with a different recipe but yours is better than mine.Also I rolled them like you did in the video instead of rolling a big roti and cutting out circles (thats what I used to do),but what you did is far better than what I used to do.
    Thanks again.

    Deepi
    August 12, 2008 at 3:17 am

    Hi Manjulaji.
    thanx for answerng my query.
    yesterday i again made pani puri using ur recipe n puris turned out
    just great ! 60% puffed up. rest i used as papdi chaat 🙂
    last time the heat was may be toohigh n my dough was very soft. this time i made my dough a bit stiff n fried my puris at medium heat. Thanx again……….

    Manjula Jain
    August 10, 2008 at 5:55 pm

    Hello Nafisa, Jaya has good answers, try one more time, test oil putting one puri oil should sizzel and press the puri lightly witch should help puffing, let us know what happend next

    Manjula

    Jaya
    August 10, 2008 at 7:13 am

    Hi Nafisa,
    My first thought is that either the oil was too hot. Despite reducing the heat, it may not have cooled down enough before continuing your cooking. Another thought is the puri dough was too dry. There needs to be enough moisture in the dough to create steam to puff the puris.

    Aunty may have other suggestions, but these were the ones that came to my mind. Hope it goes better for you next time. 🙂

    Nafisa
    August 9, 2008 at 11:41 am

    Hi Manjula Aunty,

    I ‘ve tried your pani puri receipt. The pani turned out just fine, but i dont know what went wrong with the dough? Somehow the puris wont puff, they go golden brown instead, and remain flat. They also become very crispy.

    I’ve tried using thinner,thicker,smaller,and larger puris. I even tried reducing the heat of the frying pan. But nothing works.. 🙁

    Please help me :((

    Manjula Jain
    August 4, 2008 at 10:18 am

    Hello Deepi,
    May be you did not fry them long enough, or heat was too high, or you coverd them while they were still not to the room temprature.

    Deepi
    August 4, 2008 at 5:31 am

    Hi Manjula ji..

    i tried making pani puris
    but my puris were not crispy like pani puris. Instead they were soft like
    normal puris. Is it bcoz my dough was not firm enough?

    Jaya
    August 1, 2008 at 6:21 am

    Hi Meettu,
    Lucky for you Manjula already has both the recipe and video for tamarind chutney.
    Look at the categories list to the left above and click on the Chutneys/Pickles. You will find the recipe and video for tamarind chutney there.

    meettu
    August 1, 2008 at 5:21 am

    Hi Aunty,
    Your recipe was wonderful!!!!!.I tried making pani puri, the puri was fine.My family prefer sweet pani .I tried to make tamarind chutney,but it turned out to be sooooooo sour.Can you please suggest a recipe to make just tamarind chutney.

    Kalyani
    July 28, 2008 at 3:17 am

    Hi Aunty,

    Thank you so much for your recipie. I made pani puri, badam burfi and samosas on my Husbands birthday. Out of 50 puris I was able to get 40 properly and the pani also was really good. I could make his day a little specials as this time I tried out all the puddings myself instead of going to a restaurent. Thank you so much once again.

    heena
    July 27, 2008 at 7:39 am

    thanx aunty very much the gol gappe were really fentastic we like it and they are really really very tasty….i used hot water to kead them the result was very gud.thanx

    Rothrock
    July 25, 2008 at 10:44 am

    Yes I’m getting the pressing in the oil better now. This time I got about 37 out of 60 to puff up really nice. Thanks for everybody’s help. Now I just hope my family likes them! 🙂

    Jaya
    July 24, 2008 at 8:31 am

    Hi Tam, a tortilla press or “puri belan” in Hindi is great IF it is well made.
    I had the misfortune of purchasing one that pressed the puris unevenly – too thick on one side and too thin on the other so I couldn’t use it. If it presses the puri evenly, then the press is good and you can have a second person help – even if they’re not a cook. They can press the puris while you fry them.

    Just make sure your dough is rolled into a round ball, place it in the middle of the press, and apply pressure. They should come out perfectly round. You may need to keep a thin layer of oil on the press if the dough sticks. The puris should still puff up fine.

    Tam
    July 23, 2008 at 11:41 pm

    Hi,

    I have a query :-
    if we use a chappati presser or tortilla presser instead of rolling each one of them.Will that work well in terms of puffing up & shape of the puri??

    Thanks in advance .

    Yatin
    July 23, 2008 at 7:41 am

    Dear Manjula Auntie,

    I really enjoyed making Pani Puri (Gol Guppa)

    My family really enjoyed them, but there was one problem when I opened the Puri it suddenly all cracked I am not sure why what did I do wrong Auntie please advise me.

    Manjula Jain
    July 22, 2008 at 8:57 pm

    Hello Rothrock, you are doing better, next time try one more thing as you put puri in the oil press the whole puri with the skimmer or spetulla and turn over.

    Jaya
    July 22, 2008 at 7:36 pm

    Only in a perfect world does every puri puff up! But it sounds like you did well. Thanks for the temperature measurement. That’s something I’ve thought of doing but never got around to purchasing the themometer. You just reminded me!

    Some of the half puffs can be because of small cracks in the puri. Once the air escapes, no more puffing. That’s a more likely explanation than how you rolled them.

    Rothrock
    July 22, 2008 at 7:09 pm

    Okay, second try and it came out better. Out of the recipe I got 32 good ones that seem crisp and puffed all the way up. I haven’t tried them, but the non-puffs are much crisper than the last batch. For those who don’t have the touch yet, I had a thermometer in the oil and if I kept it around 350-370 F (175 – 190 C) that seemed to work well.

    This time I had far fewer no-puffs. But many of them kind of half-puffed. Could that be that they weren’t rolled out evenly enough?

    At this rate I might be good at this in a year or two! Thanks for all the help.

    Jaya
    July 21, 2008 at 11:34 am

    Hi Rothrock,
    Good for you for trying! Frying things like puris improves with experience. You start to better understand how to tweak the stove temperature up or down depending on if the puris are frying (ie browning) too fast or too slow.
    I always factor in some “test” puris – the ones that usually are cooked in the beginning before you know if the oil is too hot or too cold. Those usually get put aside and not served. Then there are puris that turn out perfect and you have no idea why they did and the others didn’t. Who knows? But it’s fun to keep trying. 🙂

    Rothrock
    July 21, 2008 at 8:49 am

    I wanted to serve paani puris to my family at our big family gathering. The grocery stores (4 of them!) didn’t have any prepared puris. I found your video and it helped me to try them.

    About half of them didn’t puff and about half the ones that did puff weren’t crispy enough. After reading the responses here I think I might have had the oil to hot and not fried them quite long enough.

    Over all you gave me the confidence to try and I think it wasn’t a bad outcome for my first time. Not bad for a gora’s first try. I will try it again — I still have 5 days until our family dinner. Thanks you very much.

    Manjula Jain
    July 10, 2008 at 11:44 am

    Hello Smitha, water you will use to make dough heat the water and soak the sooji so sooji become moist.

    smitha
    July 10, 2008 at 9:24 am

    Hello Aunty
    I reallly love ur recepies just had a look today and cldnt resist posting here , i have a question regarding Panipuri , i have coarse Suji can i grind it and make it fine powder and use it for Puris , pls clarify me as i m in hurry to mae it.

    nikol
    July 10, 2008 at 7:24 am

    hello anuty
    thanx al ot for share ur awesome recipes.

    mrinal
    July 9, 2008 at 1:21 pm

    Hello Ma’m , I treated all my friends to panipuri today , it was yummy. I like all your tips which are very helpful during cooking.

    Shikha
    July 8, 2008 at 5:29 pm

    I made pani puri today…it came out really good. Thanks to u!! Panipuri is my favorite food on earth.

    Shikha
    July 5, 2008 at 3:48 pm

    Thanks a lot for sharing the recipe…and the video really helped to follow the recipe properly.
    I tried making pani puri once…but didn’t come out that crisp..I will try it again now…hope it will be better this time.

    Manjula Jain
    July 1, 2008 at 6:07 am

    Hello Sujatha, may be you did not fry them long enough, or heat was too high, or you coverd them while they were still not to the room temprature.

    sujatha
    July 1, 2008 at 1:13 am

    manujala gi golgappas were good
    i tried immediately after seeeing your video
    but i dont know where i went wrong
    its pluffy but
    its very soft not crispy,,
    can you suggest me wehre i went wrong

    tam
    June 29, 2008 at 12:02 am

    Hi

    I made raj kachori by adding 1 more tablespoon of maida to the existing measurement as mentioned by aunty & 1 teaspoon red chilli pwdr in the dough.The raj kachori shells came out awesome !!!Stuffing is of your choice n taste.Try it.
    Happy cooking 🙂

    Shehla
    June 27, 2008 at 3:05 pm

    Hi Tam,
    Just wanted to share my that if pooris are not khasta you can pop them in the oven for a while and it really helps.
    Thanks a lot for your comment I really appreciate it.

    Tam
    June 27, 2008 at 10:10 am

    Hi jaya,
    I got a round shape on rolling out the pooris & nt map of india thankfully..I wish i could post a snap here .Anyways,good luck guys.will update ya soon on naan bread.

    All the best.

    Jaya
    June 26, 2008 at 6:29 pm

    Hi Tam,
    Making puris the “old-fashioned” way of rolling them individually is still the best. Using cut-outs is a second option if rolling the puris into rounds is not going well.
    I’m sure we’ve all made rotis/puris that look like the map of India!
    Happy Cooking 🙂

    Tam
    June 26, 2008 at 4:24 pm

    Hi Jaya & Shehla,
    I have already tried doing the way as suggested using a bottle’s round cap & cutter.They came out well & puffed too BUT they didnt remain crispy/khasta after a while.Whereas the rolled ones remained crispy the next day as well.
    Also,it doesnt help much in saving time bcos we roll out bigger portion of dough ,cut it into puris & redo the process with remaining dough.

    Just wanted to share my experiance .Hope its of some help !!
    Happy Cooking !!
    🙂

    Shehla
    June 26, 2008 at 2:58 pm

    Thanks a lot Jaya,I really appreciate your advice.
    Thanks again.

    Jaya
    June 25, 2008 at 7:42 pm

    Hi Shela, I have done it this way before, I just use a kathori or large drinking glass. The shape is perfect and they should fry as normal and puff, but with practice it’s actually quicker to pinch off pieces of dough and quickly roll them out individually.
    Good Luck

    Shehla
    June 25, 2008 at 3:52 pm

    Dear Aunty,
    I have a question regarding the pooris,can we roll a big roti and then cut small puris with a circular mould?
    Will there be a difference in the texture and puffiness on frying?I think it will be quicker.
    Thanks a million.

    Krishna Vani
    June 25, 2008 at 2:21 pm

    Dear Aunt,

    You are such a blessing for my cooking!!! My husband loves all the food I cook and if it taste good is because of your wonderful recipes and your videos.
    You are truly an amazing lady and cook. Thank you for sharing all your tips and recipes.

    Anna
    June 24, 2008 at 9:17 am

    Hi Manjula ji,
    Thanks aloot for your guidance. I had no idea that the dough effects puris smooth texture. It was sooo sweet of you to let me know of my mistake.
    Tried again n it was perfect this time.
    You make things so simple for us that otherwise won’t be that easy.
    Many thanks n best wishes for u n this gr8 website!!
    Love,
    Anna

    Jaya
    June 21, 2008 at 3:31 pm

    Dear Manjula Aunty,
    Why do you make your puri with maida and sooji instead of whole wheat flour?
    I am asking because maida and sooji for puri is not familiar to me. I usually use whole wheat “atta” for all my roti without even thinking about it.

    Thank you for your advice.

    Manjula Jain
    June 19, 2008 at 2:12 pm

    Hi Ashuu, make sure puries are fried to light brown color. Keep puries out till they come to room temrature before putting in container. There is no other reason for puries to ger soft.

    Ashuu
    June 19, 2008 at 1:55 pm

    Helo aunty ji.
    I have made pani puris a couple of times before, and all puris came out fluffy &crispy at first but they got really soft the next day and dont stay fresh.. i was so annoyed that i didnt bother making again. But im tempted to try it out again.. could you please tell me y my puris dont stay fresh. 🙁

    Kind Regards & many thanx once again. 🙂

    Manjula Jain
    June 19, 2008 at 9:29 am

    Hello Bhavika, pani puri can be stored for a month or more. I like to keep them in brown bags puri stays really good and fresh.

    Bhavika
    June 19, 2008 at 7:47 am

    hello aunty,
    can we store the puris so that when we have guests the puris are ready before hand.

    Veronica
    June 18, 2008 at 6:09 pm

    Hi Manjula,

    Thank you so much for sharing your recipe for Pani Puri. My friends and I really enjoyed it. I appreciate the fact that you provide us with your techniques in cooking various Indian dishes. Once again, thank you!

    Manjula Jain
    June 16, 2008 at 5:03 pm

    Hi Anna,
    How was the dough if it was soft there is chance that puris will have blistered.

    Anna
    June 16, 2008 at 12:43 pm

    Hello Manjula ji!
    Love your cooking. Thanks alot for this long awaited recipe.
    Tried it n it came out really really good except for one mistake that i made somewhere.

    The outer skin wasn’t as smooth as was yours. It was rather blistered. Can you plz guide me how to make their surface smooth.

    All the best for this wonderful website.
    Regards, Anna

    Manish and Varsha
    June 14, 2008 at 2:10 pm

    Namaste Manjulaji..

    God Bless You Very Very Much!!

    Thanks very Much for this Great Recipe explained in such a Easy Way, After seeing this video we immediately tried as we were missing Golgappa here in US very much.
    I want to tell you that we were able to make this successfully without any problems

    In India we use to eat Golgappa atleast once every week and now we will be able to prepare here also

    Thanks again for this great recipe

    With Lot of Regards,
    Manish & Varsha

    ERUM
    June 14, 2008 at 2:05 am

    Dear Manjula ji
    i m really thankful to u for all the recipes u have shared with us. I am fond of cooking and love to cook new dishes. I was trying to find out the recipe of pani puri and cottage cheese and this is only u who has helped me out. I tried yr rasgullas, pani puri and many other recipes and they all turned out gr8. My 5 years old son “Raahim” loves u and always sits beside me watching u when I visit yr website.(Actually the reason why he loves u is that u look very much like my mother.)
    i will b looking forward for yr new recipes. Thank u once again and God bless u.
    Erum Asim (Saudi Arabia)

    Priyanta Ghosh
    June 12, 2008 at 4:28 pm

    Thanks Manjula ji after seeing this receipe i tried it came really good.

    Manjula Jain
    June 10, 2008 at 11:45 pm

    You needed to fry puris for little longer

    Manjula Jain
    June 10, 2008 at 11:38 pm

    Normal temp water will work.

    tam
    June 10, 2008 at 6:51 pm

    thankyou for this recipe they turned out awesome…..

    Navneet
    June 10, 2008 at 5:26 pm

    Namaste Manjula Aunty, tried your recipe and golgappas(puris) turned awesome. You are great. Keep posting your recipes, you are a good teacher.God bless you.

    tam
    June 10, 2008 at 12:30 pm

    Hi,
    Water to knead the dough should be lukewarm or normal temp??
    & How can we store the remaining puris for later use???

    Kindly reply as i want to prepare them asap.
    thank u .

    deepa
    June 10, 2008 at 7:04 am

    excellent! Puries were perfect! I could not believe how beautifully tey puffd up…thank you..

    Gayatri Sharma
    June 10, 2008 at 4:40 am

    Hello Manjulaji

    Morning after watching your recipe i immediately rushed into my kitchen to make Pani Puris. They came out excellently. Earlier i tried making them but never i was successful. Thank you for showing this recipe. But i have a question. My puris did not turn red. Now by evening they are some what raw. Please tell me where i went wrong. Please answer this question . Thank You.

    Malini
    June 10, 2008 at 12:56 am

    Auntyji,
    This looks YUM!!
    I will definitely try this soon..
    Thank you for all your effort.
    I also want to learn to make Malpuas & Rabdi..
    Please teach us..

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