Hello friend’s, welcome to my blog. Today I am going to share with you Oil Free Panipuri Recipe as a snacks. I hope you will enjoy this historical snacks. Pani Puri was invented in Ancient India within the Magadha kingdom, which is now the region of Bihar, India. This recipe is dedicated for one serving. So without any further delay let’s start the recipe.
INGREDIENTS: (Per Serving)
For the puris (make about 6-8 small puris)
| Semolina (suji/rava) | ¼ cup |
| Whole wheat flour (atta) | 1 tablespoon |
| Baking soda | A pinch |
| Salt | A pinch |
| Warm water | As needed to form a dough |
For the spicy water (pani)
| Cold water | 1 cup |
| Fresh mint leaves (finely chopped) | 2 tablespoon |
| Fresh coriander leaves (finely chopped) | 1 tablespoon |
| Tamarind paste | ½ teaspoon |
| Cumin powder (roasted) | ¼ teaspoon |
| Chaat masala | ¼ teaspoon |
| Black salt | ¼ teaspoon |
| Green chilli (finely chopped) | ½ |
| Lemon juice | 1 teaspoon |
METHOD:
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Prepare the Puri Dough: In a bowl, mix semolina, whole wheat flour, baking soda, and salt. Gradually add warm water, a teaspoon at a time, to form a firm, smooth dough. Knead for 2-3 minutes, then cover and let it rest for 15 minutes.
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Shape and Bake the Puris: Preheat your oven to 200°C (400°F). Divide the dough into small balls (about the size of a marble). Roll each ball into a thin, 2-inch circle using a rolling pin. Place the circles on a parchment-lined baking tray. Bake for 8-10 minutes, flipping halfway, until golden and crisp. Let them cool completely.
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Make the Spicy Water: Blend mint, coriander, and green chili with a splash of water to form a paste. In a bowl, combine this paste with cold water, tamarind paste, roasted cumin powder, chaat masala, black salt, and lemon juice. Stir well and adjust seasoning to taste. Chill in the fridge until ready to serve.
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Prepare the Filling: Mix the mashed potato, boiled chickpeas or moong sprouts, chaat masala, red chili powder (if using), and salt in a small bowl. Set aside.
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Assemble the Panipuri: Gently tap the top of a baked puri to create a small hole. Stuff with a teaspoon of the potato-chickpea filling. Dip or pour in the chilled spicy water just before eating. Pop the whole puri in your mouth for that classic panipuri burst!
NUTRITIVE VALUE: (Per Serving)
| Energy | 150-180 calories |
| Carbohydrates | 25-30 gram |
| Protein | 4-5 gram |
| Fat | 1-2 gram |
WHY THIS RECIPE IS SPECIAL:
Friend’s, this oil free panipuri recipe is a game-changer for street food lovers who want to enjoy the classic flavors without the extra calories from fried puris. Baking the puris gives them the same satisfying crunch, while the fresh, zesty pani and wholesome filling keep it nutritious and flavorful.
It’s perfect for a quick solo snack or a fun, healthy treat to share on your blog. Plus, it’s super easy to make at home with pantry staples, making it accessible for everyone. This recipe brings the joy of panipuri to your kitchen, guilt-free and bursting with flavor!
Must Read: Crispy & Oil Free Dosa Recipe: A Healthy Twist on a South Indian Classic
