For PuriI:
  • 1 cup rava / semolina / suji, coarse
  • 2 tbsp maida / plain flour
  • 3 tbsp oil
  • ¼ cup hot water
  • oil, for frying
For Teekha Pani:
  • 3 Tsp Titbit pani puri masala 
  • ¾ tsp salt
  • 1 cup cold water
  • For Pizza Stuffing: 
  • 1/2 cup mozzarella cheese 
  • 1/2 Tsp oregano 
  • 1/2 tsp chilli flakes 
  • 1 cup boiled mashed potatoes 
  • For serving – 2 tsp boondi 


For Puri:
  1. In a large bowl take 1 cup rava and 2 tbsp maida. Add 3 tbsp oil, crumble and mix well making sure the rava turns moist.
  2. Add ¼ cup hot water and start to knead. Knead for 5 to 8 minutes or until the dough is formed. Sprinkle water as required and knead to a smooth and soft dough.
  3. Cover the dough and rest for 20 minutes.
  4. After 20 minutes, continue to knead for 2 more minutes. Now pinch a very small ball sized dough.
  5. Roll and flatten into a small disk making sure it is thin. Deep fry in hot oil, do not overcrowd the oil. Flip over once the puri puffs up.
  6. Fry on medium flame until it turns golden brown and crisp from both the sides. Drain off over kitchen paper to get rid of excess oil.
  7. Puri is ready for pani puri. Once cooled completely, you can store in an airtight container and use it for a week. 
  1. Mix all the teekha pani puri ingredients together in a bowl . Pour the teekha paani in a glass and add boondi.
  2. Place the puri on the glass and 
  3. Add mashed potatoes and cheese .
  4. Sprinkle some oregano and chilli flakes on top of the puri and serve .
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