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Best Easy Pani Ke Batashe Recipe

Name: Best Easy Pani Ke Batashe Recipe
Total time: 55 min
Yield: 80 g
Ingredients: Semolina 0.5 cup; All-purpose flour 0.25 cup; Baking soda 0.25 tsp; Boiled potato 1 medium; Black chickpeas (cooked) 0.25 cup; Water 0.25 cup; Oil 2 cups; Mint leaves 0.5 cup; Cilantro 0.25 cup; Green chili 2 pieces; Tamarind pulp 2 tbsp; Cumin powder 1 tsp; Black salt 1 tsp; Chaat masala 1 tsp; Salt 0.5 tsp

Pani Ke Batashe is an iconic Indian snack that delivers satisfying crunch and authentic spiced flavors. This vegetarian treat is a family favorite that's perfect for tea time and casual entertaining.

Cook 55 min Difficulty NORMAL 130 kcal

#vegetarian #indian snack #street food #low calorie

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Ingredients

Main ingredients

Semolina 0.5 cup
All-purpose flour 0.25 cup
Baking soda 0.25 tsp
Boiled potato 1 medium
Black chickpeas (cooked) 0.25 cup
Water 0.25 cup
Oil 2 cups

Seasonings/Sauce

Mint leaves 0.5 cup
Cilantro 0.25 cup
Green chili 2 pieces
Tamarind pulp 2 tbsp
Cumin powder 1 tsp
Black salt 1 tsp
Chaat masala 1 tsp
Salt 0.5 tsp

Nutrition summary

Carbohydrates 23 g 71%

Protein 3 g 9%

Fat 3 g 20%

Serving size 80g

Cooking steps

1

Mix semolina, all-purpose flour, baking soda, and water to form a stiff dough. Knead for at least 8 minutes; rest covered for 30 minutes.
2

Divide the dough into small balls and roll each into thin, even discs (about 2 inches wide) to ensure crispness.
3

Heat oil in a deep pan on medium-high until hot. Test with a tiny piece of dough—if it rises immediately, the oil is ready.
4

Fry the discs in batches, gently pressing them to puff. Fry until golden and crispy, about 1-2 minutes per batch. Drain on paper towels.
5

For pani: Blend mint, cilantro, green chili, and tamarind pulp with 2 cups cold water. Stir in cumin powder, black salt, chaat masala, and salt. Chill the pani water.
6

Mash boiled potato and combine with black chickpeas and a dash of chaat masala for the filling.
7

When ready to serve, gently crack the top of each batashe, fill with potato-chickpea filling, and dip into chilled spiced pani before eating.

Personalized Q&A

Q. What's the key ingredient in this Pani Ke Batashe recipe?

The crisp batashe shells made primarily from semolina and all-purpose flour are essential, delivering the signature crunch. Paired with spiced mint-cilantro pani and a potato-chickpea filling, these elements define the snack's distinct flavor and texture.

Q. How do I get the batashe perfectly crisp and puffed?

Roll the dough thin and evenly, and ensure your oil is hot but not smoking (medium-high heat). Press each disc gently with a slotted spoon after adding to oil—this encourages puffing. Fry only until golden; over-frying can make them too hard.

Q. What prevents the batashe from turning soggy?

After frying, drain batashe on paper towels and allow them to cool completely before filling. Only fill and dip them in pani right before consuming, as contact with moisture softens their crunch quickly.

Q. How many calories and what is the macronutrient ratio per serving?

Each 80g serving provides about 130 kcal, with 23g carbohydrates (71%), 3g protein (9%), and 3g fat (20%). This balance keeps it a lighter, vegetarian-friendly snack.

Best Easy Pani Ke Batashe Recipe

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