For the puri: (100)

    • 2 cups cream of wheat
    • 1 pinch soda
    • 2 cups cream of wheat
    • 1 pinch soda
    • 2-tsp. Sugar.
      Shift cream of wheat and mix sugar and soda.

      Knead the flour to puri like consistency. Knead well. If necessary, add a little water. Cover with a wet cloth. Make small pieces from the dough and roll to puri.

      Heat oil in a pan, fry the puri with a little pressing, so that puri swells. Keep the puri separately.

For the filling:

      1/2 cup channa
      1/2 cup green grams 3-4.

Soak green grams (moong) in water for 8-10 hours. Next day wash and squeeze water and tie in a cloth so, that root come out. In a frying pan add 2-tsp. Oil and when it is heated add sprouted green grams and then add water and boil, add a little turmeric powder and salt.

Soak channa for 6-8 hours and boil, boil and cut them into pieces.

For the water:

      1 small bunch of mint leaves

      1-cup cilantro leaves

      2 tbsp. Cumin seeds

      4-5 green chilies

      1/2 tbsp. Black salt

      1 tbsp. Tamarind

      4-5 pepper seeds

      1 pinch asafetidaa small piece

      15 cup water.

Tamarind chutney:

      50 gms tamarind

      150 grams date

      100 grams brown sugar


      2 tbsp. Cumin seeds

      1/2 tbsp. Black salt,

      1 tbsp. Red chili powder.

Take tamarind, dates and brown sugar in a pot. Add water and boil for 2 minutes and remove. Cool and grind and shift the juice. Add salt, cumin seeds powder, black salt and red chili powder and mix well.


Take a puri and break it a little in the center and add channa, sprouted green grams. And pieces. Add a little tamarind chutney. In a bowl take pani puri water and add this water to puri and serve.