Soy-Free Panipuri

Experience the joy of street food at home with this Soy-Free Panipuri recipe that’s perfect for satisfying your cravings without any allergens. Made with a delicate semolina and all-purpose flour dough, these crispy, golden puris are handcrafted and puffed to perfection. The tangy tamarind chutney, sweetened with jaggery, pairs beautifully with a refreshing mint-coriander water, while the hearty filling of spiced boiled potatoes and chickpeas adds a satisfying bite. With no soy-based ingredients, this recipe caters to dietary preferences without compromising on the authentic panipuri experience. Serve this crowd-pleasing favorite for parties, snack time, or casual get-togethers, and transport your taste buds to the vibrant streets of India!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 100 grams Semolina (Sooji)
• 20 grams All-purpose flour
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 100 milliliters Water
• 500 milliliters Oil for frying
• 50 grams Tamarind pulp
• 50 grams Jaggery (or brown sugar)
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Black salt
• 10 grams Mint leaves
• 1 whole Green chili
• 250 grams Boiled potatoes
• 150 grams Boiled chickpeas

Directions

Step 1

To make the puris, combine semolina, all-purpose flour, baking soda, and salt in a large mixing bowl.

Step 2

Gradually add water while kneading, forming a stiff dough. Cover the dough with a damp cloth and let it rest for 15 minutes.

Step 3

Heat oil in a deep frying pan over medium heat.

Step 4

Divide the dough into small balls about the size of marbles and roll them out into small circles approximately 2 inches in diameter.

Step 5

Fry these circles in hot oil until they puff up and turn golden brown. Remove and drain excess oil on a paper towel.

Step 6

For the tamarind chutney, dissolve tamarind pulp in 100 ml of warm water. Strain the mixture to remove any fibers or seeds.

Step 7

Add jaggery, cumin powder, coriander powder, and black salt to the tamarind pulp. Simmer on low heat until thickened. Set aside to cool.

Step 8

To prepare the mint water, blend mint leaves with green chili and a pinch of salt. Mix this paste with a liter of water. Adjust salt and spice levels to taste and chill.

Step 9

For the filling, mash the boiled potatoes and mix with boiled chickpeas. Add a pinch of cumin powder and salt for flavor.

Step 10

To serve, gently crack open the top of a puri, fill with the potato-chickpea mixture, and add a teaspoon of tamarind chutney.

Step 11

Dip in mint water or serve alongside for dipping just before consuming.

Nutrition Facts

Serving size	(1258.2g)

Amount per serving	% Daily Value*
Calories	5518.7

Total Fat 506.8g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2813.9mg	0%
Total Carbohydrate 263.4g	0%
Dietary Fiber 25.4g	0%
Total Sugars 83.9g
Protein 35.2g	0%

Vitamin D 0IU	0%
Calcium 277.9mg	0%
Iron 14.0mg	0%
Potassium 2134.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.2%

Protein: 2.4%

Carbs: 18.3%