There’s nothing quite like the excitement of digging into a crispy, hollow puri filled with spicy, tangy pani, soft, boiled potatoes, and chickpeas—the iconic pani puri.
Known as golgappa, gupchup, or phuchka depending on where in India you are, this Indian street food has gained popularity in cities around the world. But wait a minute—what if I told you that you can have the delicious pani puri experience while avoiding oil or baking soda?
Taking the method we’re using in the traditional Pani puri recipe idea, modifying it with healthier ingredients, and substituting baking for frying, mimics the street food experience in a much healthier way!
This is great for those who are attempting not to use oil or are looking for cleaner eating options, without compromising the delicious taste and crunch.
What Makes the Perfect Pani Puri Combination?
The magic of pani puri lies in the combination—each element complements the other to create an explosion of flavor and texture:
- Crisp puris (the shell)
- Spiced potato or chickpea stuffing
- Tangy, minty pani (flavored water)
- Optional sweet chutney or curd
By balancing spicy, tangy, and cooling elements, this pani puri combination satisfies every craving in one bite-sized bomb of joy.
Ingredients You’ll Need
For the Healthy Puri (No Oil, No Baking Soda)
- 1/2 cup fine semolina (sooji/rava)
- 2 tablespoons whole wheat flour (atta)
- 1/4 teaspoon salt
- Warm water (for kneading)
- A pinch of lemon juice (helps with puffing and replaces baking soda)
- Optional: A few drops of olive oil for brushing (if baking)
For the Spiced Filling
- 2 medium boiled potatoes, mashed
- 1/2 cup boiled chickpeas (or sprouted moong)
- Salt to taste
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
- 1/2 tsp red chili powder (optional)
- Fresh coriander leaves, chopped
For the Pani (Spiced Water)
- 1 cup fresh mint leaves
- 1/2 cup coriander leaves
- 1 green chili (adjust to taste)
- 1 inch ginger
- 2 tablespoons tamarind pulp
- Salt to taste
- 1/2 tsp black salt
- 1 tsp roasted cumin powder
- 1 tbsp lemon juice
- 3–4 cups chilled water
Step-by-Step Instructions
1. Making Oil-Free Puri (Baked Method)
Important note: These puris won’t be as airy as the deep-fried ones, but they will still be crisp and satisfying.
- In a mixing bowl, you mix together your semolina, wheat flour, and salt. You can then add your lemon juice, taking care to mix everything together.
- Then, a little at a time, add in warm water, some using it’s warm and comfortable, knead into a stiff dough. Wrap the dough in a damp towel. Let the dough rest for 30 minutes.
- Once the time is up, you can knead the dough again, but only for 2 minutes this time. Start rolling out the dough as thin as possible – about 1-2 mm.
- Using a small round cutter (or bottle cap if that is what you have) cut your dough into small circles.
- Arrange the circles on the baking tray lined with parchment paper.
- You can then bake these circles in a preheated oven to 200°C (390°F) for 8-10 minutes, don’t worry if they puff up and don’t look so pretty, you actually want some puffiness! Just make sure you rotate them halfway through the cooking time.
- Let the crackers cool completely, they will crisp up further while cooling.
Alternative: Use an air fryer at 180°C (356°F) for 6–8 minutes.
2. Preparing the Spicy Potato-Chickpea Filling
- In a bowl, mash the boiled potatoes and add the chickpeas.
- Add salt, chaat masala, cumin powder, red chili powder, and chopped coriander.
- Mix well and set aside. You may chill this mixture for 10–15 minutes before serving it.
3. Making the Tangy Mint Pani
- Blend mint leaves, coriander, green chili, ginger, tamarind pulp, normal salt, black salt, and cumin powder into a smooth paste.
- Add this smooth paste to some chilled water and mix together.
- Add lemon juice and taste. You can add some more spice or tanginess if needed.
- Cover the pani mixture and place it in the fridge for 30 minutes to let the flavors develop.
Optional: Strain the pani if desired.
4. Assembling the Perfect Pani Puri Combination
- Gently press down on top of each puri with your thumb to break the crust.
- Add 1–2 teaspoons of the potato-chickpea filling.
- Give it a dunk into the chilled mint pani or use a spoon to pour it in.
- Pop that into your mouth immediately, and enjoy the crunch-splash!
- Or you can serve it DIY style, with fillings, puris, and pani for people to assemble themselves, which is fun!
Precautions and Tips
Dough texture is important: A stiff dough helps your puris maintain their shape, being stiff also allows puris to crisp up nicely in the oven.
Let the dough rest: This allows the semolina to absorb some of the water making the puris more pliable and puffable.
Watch the bake time: If overbaked puris will be too hard, if underbaked they will be chewy.
Strain pani if necessary: If your mint-coriander paste has a lot of stems, you can strain it before serving.
Eat fresh: After assembling, pani puris must be eaten right away or they will get soggy.
Why This Version Works for Health-Conscious Foodies
No deep-frying: Baking cuts calories and eliminates trans fats from the oil.
No baking soda: Perfect for those who are sensitive to leavening agents, or those looking for cleaner ingredients.
Wheat and semolina base: A fiber-rich and healthier swap for all-purpose flour puris.
Chickpeas instead of ragda: Increases plant-based protein and fiber.
Fresh herbs and spices: Add flavors and improve digestion.
Variations for the Adventurous
- Use sprouted moong or quinoa instead of potatoes.
- Add grated beetroot or pomegranate seeds for a crunchy sweet bite.
- Replace the mint-coriander water with either kokum or jaljeera pani for a regional twist.
- Add a spoon of boondi or sev for extra texture (if you are not oil-free).
Conclusion
Pani puri is not only a snack; it’s an experience- an experience that is reminiscent and that you probably crave. Now you can have an experience without oil and baking soda.
This healthier version of the pani puri experience also demonstrates that you can eat exactly how it should be eaten- enjoyed, without jeopardizing your health goals.
Whether you are having a clean-eating day where you plan on guiltless pampering or showing guests your clean-eating culinary skills, this is your best bet. So when you hear that familiar crunch, just remember – it is not a snack. It is pani puri, just re-invented.
