- Make puri dough by combining semolina (rava), wheat flour, all-purpose flour (maida), baking soda, and salt. Add water gradually to form a stiff dough. Rest for 15-30 minutes.
- Knead dough again, divide into lemon-sized balls, roll into thin circles (rotis), and cut into small rounds using a cookie cutter or small lid.
- Heat oil to medium-hot temperature. Fry puris, pressing gently with a slotted spoon to puff them up. Drain on paper towels and store in an airtight container.
- Soak tamarind in warm water for 1 hour. Strain the pulp and blend with spices, mint, and coriander. Mix with water to adjust consistency and chill.
- Mash boiled potatoes with turmeric powder, chili powder, and salt. Prepare moong sprouts (green gram) as per package instructions.
- Assemble by gently cracking open the puris, stuffing with the potato mixture, moong sprouts, chutneys, finely chopped onions, and sev. Pour chilled pani puri water and serve immediately.
- Calories:875 kcal25%
- Energy:3661 kJ22%
- Protein:36 g28%
- Carbohydrates:126 mg40%
- Sugar:14 mg8%
- Salt:2506 g25%
- Fat:25 g20%
Last Updated on 4 months by Neha Deshmukh
Rava Puri Chaat Recipe: Authentic Indian Street Food Recipe
Hello friends! If you’ve ever wandered the bustling streets of India, the vibrant colours and intoxicating aromas of chaat are impossible to resist. Today, I’m sharing one of my absolute favourites – Rava Puri Chaat! It’s a delightful explosion of flavours and textures, and honestly, once you make it, you’ll be hooked. I first made this for a Diwali party and it was a huge hit – everyone wanted the recipe! Let’s get started, shall we?
Why You’ll Love This Recipe
This Rava Puri Chaat isn’t just delicious; it’s a whole experience. The crispy, slightly sweet puris, the tangy pani, the spiced potatoes… it’s a symphony in your mouth! It’s perfect for parties, a fun weekend snack, or even a slightly more exciting weeknight dinner. Plus, it’s surprisingly customizable – you can adjust the spice level and chutneys to your liking.
Ingredients
Here’s what you’ll need to create this chaat magic:
- 1 cup semolina (rava / sooji)
- ¼ cup whole wheat flour (atta)
- ¼ cup maida / all purpose flour
- ¼ teaspoon baking soda
- As required salt
- Oil for deep frying
- ¼ cup tamarind
- 2 cups water (for tamarind soak + pani)
- 1 teaspoon chat masala / amchur powder
- 1 teaspoon roasted cumin seed / jeera powder
- 1 tablespoon coriander leaves
- ¼ cup mint leaves + coriander leaves
- To taste black salt / regular salt
- 12-15 puri
- 2 cups pani
- 1 onion
- 2 potatoes
- ½ teaspoon chilly powder
- A pinch turmeric powder
- ½ cup sprouted green gram
- 2 tablespoon mint chutney
- 2 tablespoon sweet chutney
- ¼ cup sev / oma podi
Ingredient Notes
Let’s talk ingredients! Using rava (semolina) in the puri dough gives it a lovely, slightly grainy texture and a beautiful golden colour when fried. Don’t skip it!
The chutneys are key to a good chaat. I like to use a mix of mint chutney for freshness and sweet chutney for a touch of sweetness. Feel free to experiment with different types – date and tamarind chutney is also fantastic.
Pani Puri styles vary hugely across India. Some prefer a super spicy pani, others a sweeter version. This recipe leans towards a balanced flavour, but don’t hesitate to adjust it to your preference. You can find tamarind paste in most Indian grocery stores, or online.
Step-By-Step Instructions
Alright, let’s get cooking!
- Make the Puri Dough: In a large bowl, combine the rava, wheat flour, maida, baking soda, and salt. Gradually add water, mixing until a stiff dough forms. It should be firm, not sticky. Let this rest for 15-30 minutes – this allows the rava to absorb the water and makes the puris crispier.
- Shape the Puris: Knead the dough again briefly. Divide it into lemon-sized balls. Roll each ball into a thin roti (about 2-3 inches in diameter). Use a small cookie cutter or the rim of a glass to cut out small rounds.
- Fry the Puris: Heat oil in a deep frying pan over medium heat. Gently slide the puris into the hot oil, pressing lightly with a slotted spoon to help them puff up. Fry until golden brown and crispy. Drain on paper towels.
- Prepare the Pani: Soak the tamarind in 1 cup of water for about an hour. Strain the pulp and blend it with chat masala, jeera powder, coriander leaves, mint leaves, and black salt. Add water to adjust the consistency and chill thoroughly.
- Make the Potato Filling: Boil and mash the potatoes. Mix in turmeric powder, chilly powder, and salt. Set aside. Prepare the sprouted green gram as per package instructions.
- Assemble the Chaat: Now for the fun part! Gently crack open each puri. Fill with mashed potatoes, sprouted green gram, a dollop of mint chutney, a dollop of sweet chutney, chopped onions, and a sprinkle of sev. Pour chilled pani over the top and serve immediately!
Expert Tips
- Don’t overcrowd the pan when frying the puris. Fry in batches to maintain the oil temperature.
- The pani should be very cold for the best flavour.
- Assemble the chaat right before serving to prevent the puris from getting soggy.
Variations
- Vegan Adaptation: This recipe is easily made vegan! Just ensure the oil you use for frying is plant-based and double-check that your chutneys don’t contain any dairy.
- Gluten-Free Adaptation: If you’re gluten-free, substitute the maida with a gluten-free all-purpose flour blend.
- Spice Level Adjustment: Control the amount of chilly powder in the potato filling and adjust the amount of green chilies in your chutneys to suit your spice preference.
- Festival Adaptations: This chaat is a fantastic addition to any festive spread, especially during Diwali or Holi! My family loves to serve it alongside other chaat favourites.
Serving Suggestions
Rava Puri Chaat is best enjoyed fresh! Serve it as a snack, appetizer, or even a light meal. It pairs perfectly with a glass of chilled lassi or a cup of masala chai.
Storage Instructions
Honestly, this is best eaten immediately. However, you can store the individual components separately. The puris will lose their crispness over time, so it’s best to fry them fresh. The pani and potato filling can be stored in airtight containers in the refrigerator for up to 2 days.
FAQs
What is the best way to get the puris to puff up?
Make sure the oil is hot enough, but not smoking. Gently press the puri with a slotted spoon while frying. A stiff dough also helps!
Can I make the pani puri assembly ahead of time?
No, definitely not! The puris will get soggy. Assemble just before serving.
What is the significance of the different chutneys?
The chutneys add layers of flavour – the mint chutney provides freshness, the sweet chutney adds sweetness, and together they create a balanced and complex taste.
How can I adjust the sweetness/sourness of the pani?
Add a little sugar for sweetness or a squeeze of lemon juice for sourness.
What is the shelf life of the assembled chaat?
Sadly, not long! It’s best enjoyed immediately. After about 15-20 minutes, the puris will start to soften.
Enjoy making this Rava Puri Chaat! I hope it brings a little bit of Indian street food magic to your kitchen. Let me know how it turns out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
