By Shreya Sarpal
August 30, 2025
Golden, crackling puris made with foxtail millet flour, bursting with a spicy mix of millet, chickpeas, and onions, then dunked into an icy mint-coriander pani that explodes with tangy freshness. Try a guilt-free twist on India’s most addictive street food.
For Puri: 100 g foxtail millet flour 2 tbsp wheat flour 1 tbsp semolina ¼ tsp salt ¼ cup warm water Oil, for deep frying
For Filling: ½ cup boiled foxtail millet ¼ cup boiled chickpeas 2 tbsp onion, finely chopped 1 finely chopped green chilli 2 tbsp chopped fresh coriander ½ tsp chaat masala ¼ tsp black salt
For Pani: A few mint leaves A few coriander leaves 1 green chilli ½ inch piece of ginger ½ tsp roasted cumin powder ½ tsp black salt 1 tbsp lemon juice 500 m chilled water
Mix foxtail millet flour, wheat flour, semolina, and salt, knead into a stiff dough with warm water, and let it rest.
Roll the dough into tiny discs and deep-fry until golden and crisp.
Mix boiled foxtail millet with chickpeas, onion, chilli, coriander, and spices for the filling.
Blend mint, coriander, chilli, ginger, cumin, salt, and lemon juice with chilled water to prepare the pani.
Crack the puris, stuff with filling, dip into pani, and enjoy immediately.