Homemade Pani Puri: Crafting Delightful Street Eats with Omichef Hard Anodized Kadhai


Welcome, fellow food enthusiasts, to a thrilling culinary adventure right in the heart of your kitchen! Today, we embark on a journey to recreate the beloved Indian street food sensation – Pani Puri. And here's the twist: we'll be using the Omichef Hard Anodized Kadhai to whip up these delightful, crispy delights at home!

Unveiling the Omichef Hard Anodized Kadhai:

Before we delve into the recipe, let's explore why the Omichef Hard Anodized Kadhai is the ideal companion for crafting perfect pani puris.

1. Superior Heat Distribution: The hard-anodized surface of this kadhai ensures uniform heating, crucial for achieving that crispy yet airy texture of the puris.

2. Durability and Versatility: Designed for long-lasting performance, this kadhai isn't just for frying – its size and depth make it versatile for various cooking techniques, allowing us to prepare the puris effortlessly.

3. Ease of Cleaning: The non-stick nature of the hard-anodized surface simplifies cleaning, ensuring a hassle-free cooking experience.

Ingredients for Pani Puri:

Now, let’s gather the essential components to prepare this mouthwatering street food delight:

For the Puris:

  • 1 cup semolina (sooji)
  • 1/4 cup all-purpose flour (maida)
  • Water (as needed)
  • Oil for deep frying

For the Pani (Spiced Water):

  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 2-3 green chilies (adjust according to spice preference)
  • 1-inch ginger
  • 1 small-sized lemon
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon black salt
  • 1 teaspoon chaat masala
  • Salt to taste
  • 3 cups water

For the Filling:

  • 1 cup boiled chickpeas
  • 2 medium-sized boiled and mashed potatoes
  • Tamarind chutney (store-bought or homemade)
  • Sweetened yogurt (optional)
  • Sev (crispy chickpea flour noodles)

Step-by-Step Instructions:

Making the Puris:

  1. Prepare the Dough:

    • Mix semolina and all-purpose flour in a bowl.
    • Gradually add water and knead into a stiff dough.
    • Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Divide and Roll:

    • After resting, divide the dough into small balls.
    • On a clean surface, roll each ball into a thin disc (approximately 2 inches in diameter).
  3. Frying the Puris:

    • Heat oil in the Omichef Hard Anodized Kadhai on medium heat.
    • Once the oil is hot, carefully slide in the rolled puris one by one.
    • Fry until they puff up and turn golden brown. Remove and place them on a paper towel to drain excess oil.

Preparing the Pani:

  1. Blend the Ingredients:

    • In a blender, combine mint leaves, coriander leaves, green chilies, ginger, and a splash of water.
    • Blend until it forms a smooth paste.
  2. Mixing the Spiced Water:

    • In a mixing bowl, add the blended paste.
    • Squeeze in lemon juice, add roasted cumin powder, black salt, chaat masala, regular salt, and 3 cups of water. Mix well.

Assembling the Pani Puri:

  1. Crack Open the Puris:

    • Gently tap the top center of each puri with your thumb to create a small hole.
  2. Stuffing the Fillings:

    • Fill each puri with a spoonful of boiled chickpeas and mashed potatoes.
  3. Adding Flavors:

    • Pour the prepared pani into each puri using a spoon or a small funnel.
    • Optionally, add tamarind chutney, sweetened yogurt, and a sprinkle of sev on top for added flavors and textures.


Voila! With the Omichef Hard Anodized Kadhai as your trusty companion, you've mastered the art of making scrumptious pani puris at home. Indulge in the explosion of flavors and relish the satisfaction of creating this iconic street food in your own kitchen.

Remember, experimentation is key, so feel free to adjust spice levels, play with fillings, and make it your own! Happy cooking and happier eating!

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