Sev puri and pani puri are two beloved street snacks from India, both built on crisp puris but served very differently. Sev puri is a dry-ish, tangy and sweet chaat topped with sev (crunchy chickpea noodles), while pani puri features hollow puris filled with spiced potato and chickpeas, then dunked in tangy, spicy flavored water. This article gives you both recipes side by side, so you can make either (or both) at home with clear steps and realistic substitutions.
Ingredients
For the Puris (makes about 24–30)
- 1 cup (120 g) fine semolina (sooji/rava)
- 2 tablespoons all-purpose flour (maida)
- ¼ teaspoon salt
- ¼ teaspoon ajwain (carom seeds), optional
- Water, about ½ cup (120 ml), as needed
- Oil for deep frying (about 2 cups / 480 ml)
For Sev Puri Toppings
- 1 cup (150 g) boiled potato, peeled and finely chopped
- ½ cup (80 g) boiled chickpeas, drained
- ¼ cup (60 ml) tamarind chutney (sweet)
- ¼ cup (60 ml) green chutney (cilantro-mint)
- 1 cup (40 g) thin sev (crispy chickpea noodles)
- ¼ cup (40 g) finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chaat masala
- ½ teaspoon red chili powder (optional)
For Pani (Spiced Water)
- 1 cup (240 ml) cold water
- ¼ cup (10 g) fresh mint leaves
- ¼ cup (10 g) fresh cilantro leaves
- 1 green chili (serrano or Thai), seeded if desired
- 1 teaspoon roasted cumin powder
- ½ teaspoon black salt (kala namak)
- ¼ teaspoon regular salt
- 1 tablespoon lemon juice
- 1 teaspoon chaat masala
For Pani Puri Filling
- 1 cup (150 g) boiled potato, mashed
- ½ cup (80 g) boiled chickpeas, lightly mashed
- ¼ cup (40 g) finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon chaat masala
- ¼ teaspoon salt
Instructions
- Make the puri dough: In a bowl, mix semolina, all-purpose flour, salt, and ajwain (if using). Add water gradually and knead into a stiff dough. It should be firm, not sticky. Cover and rest for 20 minutes.
- Roll and cut puris: Divide the dough into two parts. Roll each into a thin sheet (about 1/16-inch / 1.5 mm thick). Use a small round cutter (2-inch / 5 cm) to cut circles. Re-roll scraps and cut again.
- Fry the puris: Heat oil in a deep pan to 350°F (175°C). Fry 4–5 puris at a time, pressing gently with a slotted spoon so they puff up. Fry until golden and crisp, about 1–2 minutes per batch. Drain on paper towels. Let cool completely. (If making pani puri, they should be hollow; if making sev puri, they can be flat or puffed.)
- Make the pani: In a blender, combine water, mint, cilantro, green chili, roasted cumin, black salt, regular salt, lemon juice, and chaat masala. Blend until smooth. Taste and adjust salt or spice. Chill in the refrigerator for at least 30 minutes.
- Make the filling: In a bowl, mix mashed potato, chickpeas, onion, cilantro, chaat masala, and salt. Set aside.
- Assemble sev puri: Place 6–8 puris on a plate (flat side up). Top each with a spoonful of potato-chickpea mixture. Drizzle with tamarind chutney and green chutney. Sprinkle with onion, chaat masala, and red chili powder. Generously top with sev and cilantro. Serve immediately.
- Assemble pani puri: Gently crack the top of each puri with your thumb to make a hole. Stuff with a small spoonful of filling (about 1 teaspoon). Dip each puri into the chilled pani, or serve the pani in small cups on the side. Eat immediately, whole.
Tips
- Puris can be made ahead: Fry them a day before and store in an airtight container at room temperature for up to 2 days. They stay crisp if kept dry.
- Pani consistency: The pani should be thin, not thick. If it’s too thick, add a few tablespoons of cold water. Adjust black salt and chili to your taste.
- Substitutions: No semolina? Use all-purpose flour alone, but puris will be slightly softer. For a gluten-free version, use 1 cup (120 g) rice flour and ¼ cup (30 g) besan (chickpea flour), but the texture will be different.
- Common mistake: Overfilling pani puri causes it to break. Use just a teaspoon of filling.
Serving Suggestions
Serve sev puri as a snack or appetizer, arranged on a platter with extra chutneys on the side. Pani puri is best served immediately after assembling, with the chilled pani in small cups or a bowl. Both are perfect for parties, but they must be eaten right away to stay crisp.
Variations
- Dahi puri: Add a dollop of beaten yogurt on top of sev puri, then drizzle with chutneys and sev.
- Ragda puri: Top puris with a spicy white pea curry (ragda) instead of the potato-chickpea mix.
- Spicy pani: Add an extra green chili or a pinch of cayenne to the pani for more heat.
- Fruit chaat: For a sweet twist, add chopped apples or pomegranate seeds to the filling.
Storage and Reheating
Store unfilled puris in an airtight container at room temperature for up to 2 days. The pani can be refrigerated for up to 2 days in a sealed jar; stir before using. The filling can be refrigerated for up to 2 days. Do not assemble sev puri or pani puri ahead of time, as they will become soggy. Reheat puris in a 350°F (175°C) oven for 3–4 minutes to restore crispness, but they are best fresh.
Frequently Asked Questions
Can I use store-bought puris? Yes, look for packaged puris in Indian grocery stores. They save time and work well for both recipes.
What is black salt and can I skip it? Black salt (kala namak) has a distinctive sulfurous, tangy flavor that is essential to pani. If you skip it, add a little extra lemon juice and regular salt, but the taste will be different.
Why did my puris not puff? The dough might be too soft or the oil not hot enough. Ensure the dough is stiff and the oil is at 350°F (175°C). Press gently while frying to help them puff.
Can I make the pani less spicy? Yes, remove the seeds from the green chili or use only half. You can also add a teaspoon of sugar to balance heat.
How do I keep puris crisp for a party? Fry them a day ahead and store in an airtight container with a paper towel to absorb moisture. Do not refrigerate.
Is this recipe vegan? Yes, both sev puri and pani puri are naturally vegan as written. Just ensure your puris are fried in vegetable oil.
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