Pan puris

Treat yourself to the irresistible pleasure of Pan Puris, one of India’s most popular street foods. These crispy, golden fried bread slices offer an explosion of flavor with their sumptuous filling of healthy chickpeas and smooth, hearty potatoes. But that’s not all! These delicious morsels are taken to a new level of deliciousness with a fragrant herb and spice water delicately drizzled over the top. These tempting treats are perfect for any party and are sure to be a hit with your guests and leave them wanting more. Experience the magic of Pan Puris today!


  • 150 g Chakki Atta (chapatti flour)
  • 30g fine semolina
  • 1 l vegetable oil, for puris and deep-frying
  • 50g bunch of coriander
  • 25g bunch of mint
  • 5g fresh ginger
  • 2 green chili peppers
  • 2 tbsp tamarind pulp
  • 500 ml chilled water
  • 1 tsp ground cumin
  • 2 tsp red chili flakes
  • ¼ tsp asafoetida
  • 400g canned chickpeas
  • ¼ tsp asafoetida
  • 2 large potatoes, peeled and cut into 1cm cubes
  • 1 tsp ground cumin
  • 1 medium red onion, finely chopped
  • small bunch of coriander including stems, finely chopped
  • Juice of half a lemon
  • 1 small pack of Sev (spiced crispy noodles – available in Indian stores and on Amazon)
  • 200g pomegranate seeds

Preparation steps

  1. Make the Pani Water:
    1. Add coriander, mint, ginger, green chilies and tamarind pulp to a blender and puree into a paste.
    2. Pour the paste into a water jug ​​and add chilled water and remaining ingredients.
    3. Mix well and leave to rest in the refrigerator for at least 2 hours.
  • Start by preparing the puris:
    1. Mix chakki atta, fine semolina, sea salt and vegetable oil in a large bowl.
    2. Mix well and gradually add lukewarm water until a firm dough forms.
    3. Cover with a clean, damp tea towel and let rest for 30 minutes.
  • Prepare the filling:
    1. Place chickpeas and potatoes in separate large pans and cover with water.
    2. Add 1/4 teaspoon asafoetida to the chickpea pan.
    3. Bring both to the boil.
    4. Cook the potatoes until tender and then drain them.
    5. As soon as the chickpea pan boils, reduce the temperature and cook for another 10 minutes.
    6. Drain both together and let cool.
  • Knead the dough and let it rest:
    1. Grease your fingers with oil and knead the dough for at least 5 minutes.
    2. Place the dough back in the bowl, cover again and let rest for another 30 minutes.
    3. Knead again with a little oil for another 5 minutes until a smooth mass is formed.
    4. Cover and let rest for another 30 minutes.
  • Form and fry puris:
    1. Once the chickpeas and potatoes have cooled, add them to a large bowl with the other filling ingredients and mix well.
    2. Divide the dough into three parts and roll out 1/3 to 50p thick.
    3. Use a cookie cutter to cut out discs with a diameter of 6 cm and cover them with a damp tea towel.
    4. Repeat with the other 2/3 of the dough and let the slices rest for another 30 minutes.
    5. Heat the oil to 180°C and carefully add the puris to the oil.
    6. Gently hold a ladle over the puris as they rise to the surface to help them rise.
    7. When the puris are golden brown, remove them with a slotted spoon and drain them on absorbent kitchen paper.
  • Assembling and serving:
    1. To eat, take a crispy puri and make a small hole in the middle.
    2. Fill the puri with some chickpea and potato filling.
    3. Add the chilled pani and finally add some sev and fresh pomegranate seeds.
    4. Eat the puri in one go.

    Equipment and tools

    To prepare Pan Puris you will need the following equipment and tools:

    • mixing bowl
    • frying pan
    • rolling pin
    • Fine mesh sieve
    • Sharp knife
    • Blender or food processor

    Allergen information

    The pan puri recipe contains the following allergens:

    • Wheat (Chakki Atta or Chapatti Flour)
    • semolina (fine)
    • Vegetable oil (for deep frying)

    Storage and leftovers

    Once prepared, you can store the pan puris in an airtight container at room temperature for up to 2 days. However, for maximum crunch and flavor, it is best to consume them freshly prepared.

    If you have any leftover filling or chutney, store it separately in sealed containers in the refrigerator. They should be consumed within 2-3 days.

    Note: The seasoned crispy noodles (sev) and pomegranate seeds should be added just before serving to preserve their consistency and freshness.

    Health Benefits of Pan Puris

    Health Benefits of Pan Puris


    Pan puris, a popular street food in India, are crispy hollow balls filled with a delicious mix of potatoes, chickpeas, spices and chutneys. Although they are undeniably delicious, they also offer several health benefits due to their nutritious ingredients.

    Chapatti Flour (Chakki Atta)

    The main ingredient of pan puris is chapatti flour, also called chakki atta. Unlike refined flour, chapatti flour is made from whole wheat, meaning the bran and germ portions of the grain are retained. This makes it rich in fiber, essential nutrients and antioxidants.

    Mint and coriander

    The combination of fresh mint and coriander leaves not only gives Pan Puris a special taste, but also brings numerous health benefits. Mint is known for its digestive properties and helps relieve digestive discomfort and promote intestinal health. Coriander, on the other hand, is rich in vitamins, minerals and antioxidants that contribute to overall well-being.

    Ginger and green chilies

    Adding fresh ginger and green chillies to the pan puri filling not only improves the taste but also offers health benefits. Ginger has anti-inflammatory and anti-nausea properties, while green chilies contain capsaicin, which can help reduce inflammation and boost metabolism.


    The inclusion of tamarind pulp in the chutney gives pan puris a spicy taste. Tamarind is a rich source of antioxidants and is traditionally used in Ayurvedic medicine for its potential to improve digestion, lower cholesterol and regulate blood sugar levels.


    Chickpeas, an important ingredient in pan puris, are full of plant proteins, fiber, vitamins and minerals. They are associated with various health benefits, including improved digestion, weight control, and reduced risk of chronic diseases such as heart disease and diabetes.


    Potatoes are a good source of energy and rich in potassium, vitamin C and B vitamins. When consumed in moderation, potatoes can contribute to a balanced diet and provide important nutrients for overall health.

    Pomegranate seeds

    Garnishing pomegranate seeds on pan puris not only adds a pop of color but also offers health benefits. Pomegranate seeds are rich in antioxidants, vitamin C and fiber. They are known to support heart health, boost immune function and have anti-inflammatory properties.


    In summary, while pan puris are considered a delicious street food, they also offer several health benefits due to their nutrient-dense ingredients. From the fiber-rich chapatti flour to the antioxidant-rich mint, coriander and pomegranate seeds, each component contributes to the overall nutritional value of these delicious snacks.

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