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Saturday, July 3, 2010

Gupchup - orissa style 'Pani-puri'

Cooking Time Required: 30 mins
Cost of preparaton: 40-50 rupees


For the puri - Maida(flour) (1 cup), Suji(semolina) (1 cup), rice flour (1 tsp, optional), salt, oil for frying the puris.

For the filling - Potatoes ( 2 large), onion ( 1 large), boiled yellow peas (1/4 cup), green chillis (2 nos), coriander leaves, coriander powder (2/3 tsp), cumin-chilli powder (2/3 tsp), salt to taste.

For the pani - Tamarind, jal jeera (1/3 tsp, optional), chilli powder, coriander leaves(minced), salt to taste.


Puris - Mix the maida, rice flour, suji, salt and few drops of oil. Add very little water and knead into a stiff dough. Make small balls out of the dough. Spread into thin rotis and cut out small circles using a cutter. Fry till its puffs up well and becomes really crisp.

Filling - Boil the potatoes and yellow peas. Allow to cool. Peel the potatoes and mash it. Finely chop the onions, green chillies and coriander leaves. Add the yellow peas, chopped onions, chillies, and coriander leaves to the mashed potaoes. Sprinkle coriander powder, cumin-chilli powder and salt over it. Mix well.

Pani - Add water to the tamarind and squeeze out the pulp. Add more water, jal-jeera, chilli powder, coriander leaves and salt. The pani should be slightly sour and spicy.

Serving - Make a small hole on one side of the puri. Put in the mashed potato-onion-peas filling. Dip the puri into the tangy pani and savour the taste.


  1. Thanks.I was searching this recipie of puri from a long time but failed.Thanks to you.Now i can prepare my fav.snack at my home by my-self.

  2. Gupchup is lovly

  3. Chatpata gupchup khata khata

  4. Thanks for your information about the panipuri (Gupchup).

  5. Thanks for d recipe.but I think mint leaves can be added for better flavour

    1. mint leaves add a nice flavour but are not a part of the gupchup that you find in Odisha

  6. How much hot the oil need to be, medium or propey like what we use for preparing Puri.Do u think adding suji and maida 1:1 will bring crispiness. Do we need to make stiff dough as u suggested. I tried with suji,maida and atta with 1:1/2:1/4. But the Puri's get soft. Can u advice


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