One of the most popular street foods in India is pani puri, sometimes referred to as golgappa or puchka. Crispy puris, spicy and tangy pani (water), and a tasty filling—typically potatoes, chickpeas, or sprouts—combine to create a delightful dish. This dish is enjoyed by people of all ages and is more than just a snack. You can make this delicious treat at home with the help of this comprehensive recipe.
Pani Puri Ingredients
| For the Pani | For the Puris | For the Filling | Optional Garnishes |
|---|---|---|---|
| Fresh coriander leaves – 1/2 cup | Semolina (Sooji) – 1 cup | Boiled potatoes – 2 medium-sized, mashed | Sev (thin fried gram flour noodles) |
| Fresh mint leaves – 1/2 cup | All-purpose flour (Maida) – 2 tablespoons | Boiled chickpeas or black gram – 1 cup | Sweet tamarind chutney |
| Green chilies – 2-3 (adjust to taste) | Salt – 1/4 teaspoon | Chopped onions – 1/4 cup (optional) | Pomegranate seeds |
| Tamarind pulp – 2 tablespoons | Water – as needed | Chaat masala – 1 teaspoon | |
| Black salt – 1/2 teaspoon | Oil – for frying | Red chili powder – 1/2 teaspoon | |
| Cumin powder (roasted) – 1 teaspoon | Salt – to taste | ||
| Chaat masala – 1 teaspoon | |||
| Lemon juice – 1 tablespoon | |||
| Salt – to taste | |||
| Cold water – 4-5 cups |
Pani Puri (Puchka)
1. Making the Puris
| Prepare the Dough | Mix the semolina, all-purpose flour, and salt together in a large bowl. Add water gradually while kneading the dough until it becomes stiff. Let the dough rest for 20 to 30 minutes after covering it with a moist cloth. |
| Roll the Puris | Knead the dough once more for a minute after it has rested. Cut it up into tiny pieces. Roll each portion into a thin sheet, then cut out small discs (about 2 inches in diameter) with a small lid or round cookie cutter. |
| Fry the Puris | In a deep pan, heat the oil over medium heat. After it’s hot, add the puris and cook until they inflate and become golden brown. To drain extra oil, take them off and lay them on a paper towel. Continue with the remaining dough. If not using right away, make sure they are crispy and keep them in an airtight container. |
2. Golgappa Pani
| Blend the Herbs and Spices | Put the tamarind pulp, green chilies, mint leaves, coriander leaves, and half a cup of water in a blender. Mix until a smooth paste forms. |
| Season the Water | The paste should be moved to a big bowl. Add regular salt, lemon juice, chaat masala, roasted cumin powder, and black salt. Stir thoroughly. |
| Dilute and Adjust | To the paste, add four to five cups of cold water. Achieve a balance between tanginess and spiciness by adjusting the seasoning to taste. To allow the flavors to combine, place the pani in the fridge for at least an hour. |
3. Pani Puri Filling
| Mix the Filling Ingredients | Mash potatoes, boiled chickpeas, and chopped onions (if using) should all be combined in a mixing bowl. Add salt, red chili powder, and chaat masala. In order to produce a tasty filling, thoroughly mix. |
| Optional Additions | For extra taste and texture, you can also add finely chopped coriander leaves or boiled moong sprouts. |
4. Assembling the Golgappa
| Prepare the Puris | Using your thumb, carefully make a tiny hole in the top of a crispy puri. |
| Stuff the Filling | To the puri, add a spoonful of the prepared potato and chickpea mixture. Drizzle some sweet tamarind chutney over the filling if you’d like. |
| Add the Pani | Pour the chilled spiced pani into the puri, filling it just to the brim. |
| Serve Immediately | Since pani puris can get soggy easily, it is best to eat them fresh. Serve right away, then do the same with each puri. |
Tips for Perfect Pani Puri
Crispy Puris – To guarantee that the puris swell up when frying, the dough should be stiff and the puris should be rolled out thinly.
Chilled Pani – Cold is the ideal serving temperature for the spiced water. For added chill, you can even mix ice cubes into the pani.
Adapt the Heat – Depending on how much spice you can handle, change the quantity of green chilies. Jaggery can also be added to the tamarind mixture to make a sweeter version of pani.
Make Ahead – To preserve their crispness, assemble the pani puris right before serving, even though the puris and pani can be made ahead of time.
Hygiene – If serving a large gathering, give each person a small bowl or cup so they can dip their puris into the pani. This guarantees hygienic conditions and a
Regional Variations
Pani puri has regional adaptations across India –
– North Indian golgappa is usually served with boiled chickpeas and spicy water.
– Puchka (Bengal): Mashed boiled potatoes and tamarind pulp make up the filling.
– Gujarati pakodi: A sweeter version that has sev and jaggery added.
– Gupchup (Odisha and Jharkhand): Milder in flavor and slightly larger puris.
Conclusion –
In addition to being satisfying, preparing pani puri at home guarantees that you will be able to eat this famous street dish in the freshest and cleanest possible way. You can bring the enchantment of Indian streets into your kitchen with a little work. So get your loved ones together and enjoy the pleasure of biting into these tasty puris. Enjoy your meal.