About this pani puri recipe
Pani Puri, also known as Golgappa or Puchka, is one of the most popular Indian street foods. It is made up of crispy hollow puri shells filled with a mixture of sweet & spicy water along with mashed potatoes. The crispy puris, paired with earthy potatoes, sweet tamarind chutney, and flavorful spicy water made from fresh mint and cilantro, deliver an explosion of flavors and textures with every bite.
Recipe highlights –
- Delhi-style pani puri preparation
- Homemade sooji puris
- Includes tips for making crispy, puffed puris
- Recipe for spicy mint-cilantro water, sweet chutney & potato filling
- Spicy, tangy and bright burst of flavors
Pani Puri is one of the most popular snacks in India, enjoyed in various forms across the country, especially by kids and women. Given India’s warm climate, golgappe are often savored as a refreshing and spicy treat, particularly during summer. Adding ice or chilled water enhances its cooling effect. Its tangy and flavorful taste makes it a year-round favorite.
Different types of pani puri shells
There are many variations of pani puri shells made from different types of flours. Each type of flour adds its unique flavor, texture, and nutritional value to the shells, so you can choose the one that suits your preference –
- Sooji (semolina) – Made with semolina alone or mixed with a bit of maida (plain flour). It creates crispy and crunchy shells, perfect for the classic pani puri experience.
- Whole wheat flour – This has a nutty flavor and gives a slightly denser texture to the shells.
- Multigrain flour – Ideal for health conscious eaters, ready made or homemade multigrain flour made of a combination of different grains like wheat, corn, and millet, can be used to make golgappa shells more nutritious.
- Rice flour – A gluten-free alternative that delivers light, crispy shells, making it suitable for those with dietary restrictions.
Fillings and flavored water for Golgappa
Pani puri is enjoyed all over India, with different regions having their own variations of filling and flavored water.
Fillings
- The most common filling for pani puri is boiled and mashed potatoes seasoned with salt, red chili powder, and cumin powder.
- For added texture and nutrition, it can be mixed with onions, boiled black chickpeas, or moong dal sprouts.
- In some regions, a white peas curry is used as a rich and flavorful alternative.
Flavored water
- The water for the pani puri also varies by region. The most common variety being a fresh spicy water made with mint, cilantro, ginger, green chillies and various spices. In addition, lemon juice, tamarind paste is added for tanginess.
- There is generally a sweet tamarind chutney that is added to the golgappas, but some people also just mix the tamarind chutney with water to make a sweet and spicy water.
- Apart from this, the water can also be made from various fruits, like mango, pomegranate etc.
- A great shortcut to making pani puri water, is to take a readymade fruit juice such as guava juice or mango juice and add some spices like chaat masala, cumin powder, salt, red chilli etc. to have instant delicious water.
Some handy tips for making pani puri
Below I have listed down a few things to keep in mind while preparing this pani puri recipe to make it more enjoyable:
- Crispy Puri Dough – Ensure the dough for puris is stiff and not too soft, to achieve crispy and puffed shells.
- Roll Evenly – Roll out the dough into thin, even circles. Uneven thickness may cause puris to puff unevenly or remain flat.
- Fry at the Right Temperature – Start frying puris in hot oil to prevent them from absorbing excess oil. Then lower the heat slightly and fry until golden brown and crispy.
- Cool and Store Puris Properly – Let the puris cool completely before storing them in an airtight container to keep them crisp for days.
- Use Fresh Ingredients for flavored water – Always use fresh mint, cilantro, and spices for making flavorful water. There are many readymade spice powders available in the market for making the water, but they come nowhere close to flavorfulness of the water made using fresh mint and cilantro.
How to enjoy and serve pani puri
Eating pani puri is not just about the taste—it’s an experience! Enjoying it at a bustling street stall adds to the fun, but it can also be easily prepared and savored at home.
To eat pani puri, start by making a small hole in a puri shell. Fill it with mashed potatoes or other ingredients of your choice, drizzle in some sweet tamarind chutney, and dip it into spicy, tangy flavored water. Pop the entire puri into your mouth in one bite for an instant burst of flavors and textures.
If serving pani puri for a party or gathering, keep the following tips in mind –
- Prepare Ahead – Make the puris, chutneys, and water in advance. Assemble just before serving to keep them crisp and fresh.
- DIY Setup – Serve all the components—puri shells, fillings, chutneys, and flavored water—separately, so everyone can customize their puris.
- Chill the Water – Serve the flavored water chilled or with ice cubes for a refreshing experience, especially during summers.
- Experiment with Flavors – Elevate the experience by providing multiple flavored water options such as mint, coriander, tamarind, and fruity blends like mango or pomegranate, so guests can mix and match to suit their tastes.
To make pani puri at home follow the detailed step by step recipe with photos posted below.
Pani Puri Recipe | Golgappa | Puchka
Recipe Info
Nutrition
Equipment
Ingredients For Pani Puri Recipe | Golgappa | Puchka
For the puris
- 1.5 Cups Sooji (Rava / Semolina)
- 1/2 Teaspoon Salt
- 3 Tablespoons Cooking Oil
- 1/3 Cup Water
- Oil for Frying
For the spicy water
- 1 Cup Mint Leaves (Pudina)
- 2 Cups Coriander Leaves (Cilantro or Dhaniya)
- 1 Inch Piece of Ginger
- 1 Green Chilli
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Roasted Cumin Powder (Bhuna Jeera Powder)
- 2 Tablespoons Chaat Masala
- 1 Tablespoon Amchur (Dry Mango Powder)
- 1 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Rock Salt (Kala Namak)
- 1 Teaspoon Salt
- 1/2 Cup Ice Cubes
- 6 Cups Water
- 2 Tablespoons Plain Salted Boondi
For the sweet chutney
- 5 Tablespoons Tamarind Paste
- 1 Cup Water
- 3/4 Cup Sugar
- 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- 1/2 Teaspoon Salt
- 3/4 Teaspoon Jaljeera Powder
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Dried Ginger Powder (Saunth)
- 1/2 Teaspoon Amchur (Dry Mango Powder)
For the potato stuffing
- 2 Potatoes
- 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- 1/2 Teaspoon Chaat Masala
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Rock Salt (Kala Namak)
- 1/2 Teaspoon Salt
Step By Step Instructions for Pani Puri Recipe | Golgappa | Puchka
Making the puris
- Take semolina in a wide mixing bowl, and a pinch of salt as per taste.1.5 Cups Sooji (Rava / Semolina), 1/2 Teaspoon Salt
- Add some oil to the bowl with semolina.3 Tablespoons Cooking Oil
- Mix the oil with the semolina and rub to coat it completely.
- Add some water to the mixture and start to knead.1/3 Cup Water
- Keep kneading until all the water is absorbed and you get a stiff dough.
- Cover the dough with a wet muslin cloth or paper towel and let the dough rest for 30 mins.
- Then divide the dough into 4 parts and roll each part into a ball.
- Brush a little bit of oil on a flat surface or board and roll the ball into a thin disc.
- Use a small circular cutter to cut round discs from the flattened flour.
- Make all the discs for the puris this way and keep them aside. Make sure to keep the dough and prepared discs covered with a wet cloth to prevent drying them out.
- Another way to prepare the puris is to make small individual circles.
- You can then flatten each of them with a rolling pin into a circular or oblong shape.
- Heat oil in a kadhi or fryer and add the puris in hot oil.
- As the pooris puff, turn them and cook them on medium hot heat.
- Lower the heat and fry the puris till they are golden brown from both sides.
- Prepare all the puris this way and place them on an absorbent paper.
Making the spicy water
- Add some mint leaves to a blender or mixer grinder.1 Cup Mint Leaves (Pudina)
- Also add some coriander leaves. You don't need to remove the stems from the coriander.2 Cups Coriander Leaves (Cilantro or Dhaniya)
- Then add a piece of ginger and some green chillies to the blender, along with some lemon juice.1 Inch Piece of Ginger, 1 Green Chilli, 3 Tablespoons Lemon Juice
- Also add roasted cumin powder, chaat masala, amchur, red chilli powder, heeng, black salt and salt as per taste.2 Tablespoons Roasted Cumin Powder (Bhuna Jeera Powder), 2 Tablespoons Chaat Masala, 1 Tablespoon Amchur (Dry Mango Powder), 1 Teaspoon Red Chilli Powder, 1/4 Teaspoon Heeng (Asafoetida), 1 Teaspoon Rock Salt (Kala Namak), 1 Teaspoon Salt
- Then add some ice cubes along with some water to the mix.1/2 Cup Ice Cubes
- Grind the ingredients to a smooth mixture, add more water if needed to blend it.
- Strain the mixture to remove the pulp from the water.
- Add the remaining water and mix well. Taste and adjust the salt and spices as needed. Add some boondi on the top optionally.6 Cups Water, 2 Tablespoons Plain Salted Boondi
Making the sweet chutney
- Mix tamarind pulp with water in a saucepan.5 Tablespoons Tamarind Paste, 1 Cup Water
- Add sugar to the saucepan.3/4 Cup Sugar
- Then add roasted cumin powder, salt, jaljeera powder, red chilli powder, black pepper powder, saunth powder and amchur.1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder), 1/2 Teaspoon Salt, 3/4 Teaspoon Jaljeera Powder, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Dried Ginger Powder (Saunth), 1/2 Teaspoon Amchur (Dry Mango Powder)
- Mix all the spices and bring the mixture to a boil.
- Turn off the heat and let the chutney cool down to room temperature before using.
Making the potato stuffing
- Boil, peel and mash some potatoes in a mixing bowl.2 Potatoes
- Add roasted cumin powder, chaat masala, red chilli powder, black salt and salt.1/2 Teaspoon Chaat Masala, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Rock Salt (Kala Namak), 1/2 Teaspoon Salt, 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- Mix the spices well with the mashed potatoes.
Assembling the pani puri
- To eat the pani puri, gently make a small hole with your thumb or the sharp end of a spoon.
- Fill some potato stuffing in the puri. You can also add onions, boiled black chickpeas or sprouts to the filling.
- Pour some sweet tamarind chutney into the poori.
- Fill the poori with the spicy water and eat immediately.
- Pani Puri is ready. Serve all the components separately and assemble them one by one, on the spot when you are ready to eat.
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