Pani Puri Recipe | Golgappa | Puchka Recipe | Pani Poori Recipe with detailed photos and video. Perhaps one of the most common and popular Indian street food recipes. Basically, it is a combination of street food recipes featuring small puri balls filled with spiced, mashed aloo and a specially made spiced water. It is often served as a dessert after spicy chaat like bhel puri, sev puri, or pav bhaji.
As I explained earlier, this is a unique chaat recipe, distinct from other Indian chaat recipes. Compared to others, it focuses more on water and less on curry and snacks. This famous street food has many regional variations across India. In Mumbai, people call it pani puri and enjoy its classic flavour. Meanwhile, in New Delhi, it is known as golgappa with its own distinct style. Further east, people call it puchka and prepare it differently. Additionally, this version focuses more on savoury pani with spiced and mashed aloo. As a result, each region brings its own unique taste and character to this popular snack. In Mumbai, or even in northern India, the pani tastes sweeter and spicier. I personally like it sweet and spicy, with a hint of savoury. But each individual would have a different taste, and I have shown both the variation in this recipe post.
Furthermore, I would like to add some more variations, tips, and suggestions to the pani puri recipe or golgappa recipe. Firstly, I have shown how to make puri from scratch in this recipe. Well, to be honest, it can be time-consuming and quite a bit of effort for a novice cook. Perhaps you can buy these poori pappads in-store and just deep fry them before using them. However, avoid buying deep-fried poori from stores, as they may use low-quality oil or turn out soggy. Secondly, these puris do not have a longer shelf life, and I have not added any extra preservatives. Hence, I would strongly recommend using these puris immediately rather than preserving them for future use. Lastly, while deep-frying these puris, ensure the oil is sufficiently hot; once the puris are thrown in, they should immediately puff and not take long.
Finally, I request you to check my other Chaat Recipes Collection alongside this post on the pani puri or golgappa recipe. It mainly includes my other detailed recipes like sukha bhel, ragda puri, sev puri, papdi, black chana chaat, peanut chaat, samosa chaat, onion samosa, papdi chaat, and kachori chaat. Further to these, I would like to highlight my other recipe categories,
About Pani Puri or Golgappa
Pani Puri is perhaps one of the most popular Indian street foods, mainly because of the burst of flavour it offers in each portion. The first bite of this dish is thrilling because it combines three distinct flavours: spicy, tangy, and sweet. The dish has various names across India, including Pani Puri and Golgappa, which people use to identify it. The dish known as puchka in West Bengal uses the same fundamental ingredients as other dishes which exist throughout India. People of all ages are drawn to it for its lively flavour. The dish is commonly found in street food stalls because it contains many different components. You can create it in your home kitchen with an easy process that requires only basic steps. Homemade food preparation enables people to choose their preferred level of cleanliness and taste which they want. The dish remains popular among people from different regions.
The process of making Pani Puri requires multiple elements that work together to produce a perfect final product. The process of making our dish requires two essential elements: spicy water and potato filling, and it also needs to be assembled. The sequence through which people add their ingredients shows how their personal preferences and regional cooking methods shape their cooking process. The way people build something results in a special method which creates a separate identity for their construction. The typical approach starts with vendors serving sweet chutney alongside spicy and savoury water, spiced mashed potatoes, and chaat masala. The interactive element of serving food creates a fun experience that enhances dining through better taste. Pani Puri is a snack that people can eat at any time because it combines different flavours and textures.
Chef Pro Tips for Pani Puri
Pani Puri is a burst of spicy, tangy, and sweet flavours in every bite. This street-style snack combines crispy puri with refreshing pani and tasty fillings.
- Crisp Puri: Store puri in an airtight container to maintain crunch until serving.
- Chill Pani: Refrigerate the spicy water to enhance flavour and give a refreshing taste.
- Potato Mash: Prepare a smooth, well-spiced potato mixture to ensure even flavour in each puri.
- Balanced Flavours: Adjust the sweet chutney and spicy pani to achieve a perfect flavour balance.
- Assembling: Fill and serve immediately to keep the puri crisp and fresh.
FAQs
- How do I keep pani puri crispy for a long time?
Store puri in an airtight container and keep it away from moisture until serving. - Can I prepare pani puri water in advance?
Prepare the pani ahead of time and refrigerate it to enhance flavour and freshness. - What filling is used for pani puri?
Use spiced mashed potatoes, chickpeas, or a mix of both for a flavourful filling. - How do I get street style taste at home?
Use fresh mint, coriander, tangy chutney, and strong spices to recreate authentic flavour. - Can I make pani puri healthy?
Use baked puri and control the amount of salt and chutney to make a lighter version.
Video Recipe
Recipe Card for Pani Puri or Golgappa
Pani Puri Recipe - Street Style | Golgappa or Puchka - 5 Tips
Ingredients
for puri:
- 1 cup rava / semolina / suji, coarse
- 2 tbsp maida / plain flour
- 3 tbsp oil
- ¼ cup hot water
- oil, for frying
for theeka pani:
- ¼ cup mint / pudina
- ½ cup coriander
- 1 inch ginger
- 2 chilli
- small ball sized tamarind
- 1 tsp chaat masala
- 1 tsp cumin powder
- pinch hing / asafoetida
- ¾ tsp salt
- 4 cup cold water
for khatta meetha pani:
- 1 cup tamarind extract
- 3 tbsp jaggery / gud
- 1 tsp chaat masala
- 1 tsp cumin powder
- ¼ tsp pepper powder
- ¼ tsp kashmiri red chilli powder
- pinch hing / asafoetida
- ¾ tsp salt
- 3 cup cold water
for aloo stuffing:
- 3 potato / aloo, boiled & mashed
- ½ onion, finely chopped
- 2 tbsp coriander, finely chopepd
- ½ tsp cumin powder
- ½ tsp chaat masala
- ¼ tsp pepper powder
- ½ tsp kashmiri red chilli powder
- ½ tsp salt
for serving:
- 2 tbsp boondi
Instructions
puri recipe for pani puri:
- firstly, in a large bowl take 1 cup rava and 2 tbsp maida.
- add 3 tbsp oil, crumble and mix well making sure the rava turns moist.
- now add ¼ cup hot water and start to knead.
- knead for 5 to 8 minutes or until the dough is formed.
- sprinkle water as required and knead to a smooth and soft dough.
- cover the dough and rest for 20 minutes.
- after 20 minutes, continue to knead for 2 more minutes.
- now pinch a very small ball sized dough.
- roll and flatten into small disk making sure it is thin.
- deep fry in hot oil, do not overcrowd the oil.
- flip over once the puri puffs up.
- fry on medium flame until it turns golden brown and crisp from both the sides.
- drain off over kitchen paper to get rid off excess oil.
- puri is ready for pani puri. once cooled completely, you can store in an airtight container and use it for a week.
theeka pani preparation:
- firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.
- blend to smooth paste adding water as required.
- transfer theeka pani puri paste into a large bowl.
- add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.
- mix well and theeka pani is ready to enjoy with golgappa.
for khatta meetha pani preparation:
- firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.
- also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chilli powder, pinch hing, ¾ tsp salt and 3 cup cold water.
- mix well and khatta meetha pani is ready to enjoy with golgappa.
aloo stuffing preparation:
- firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander.
- also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.
- mix well making sure everything is well combined.
- aloo stuffing is ready to enjoy with puchka.
assembling pani puri for serving:
- firstly, just before serving add handful of boondi to theeka pani and khatta meetha pani.
- make a small hole in centre of puri.
- stuff a tsp of prepared aloo stuffing into puri.
- dip into theeka pani or khatta meetha pani and enjoy.
- finally, pani puri recipe is ready to serve.
How to Make Pani Puri with Step-by-step Photos
- Firstly, in a large bowl, take 1 cup rava and 2 tbsp maida.
- add 3 tbsp oil, crumble, and mix well making sure the rava turns moist.
- now add ¼ cup hot water and start to knead.
- knead for 5 to 8 minutes or until the dough is formed.
- sprinkle water as required and knead to a smooth and soft dough.
- cover the dough and rest for 20 minutes.
- after 20 minutes, continue to knead for 2 more minutes.
- now pinch a very small ball-sized dough.
- roll and flatten into a small disk making sure it is thin.
- deep fry in hot oil, do not overcrowd the oil.
- flip over once the puri puffs up. fry on medium flame until it turns golden brown and crisp from both sides.
- drain off over kitchen paper to get rid of excess oil.
- puri is ready for pani puri. once cooled completely, you can store it in an airtight container and use it for a week.
Theeka pani preparation:
- firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1-inch ginger, 2 chilli, and small ball-sized tamarind.
- blend to smooth paste adding water as required.
- transfer theeka pani puri paste into a large bowl.
- add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt, and 4 cups cold water.
- mix well and theeka pani is ready to enjoy with golgappa.
Khatta meetha pani preparation:
- firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.
- also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chili powder, pinch hing, ¾ tsp salt, and 3 cups cold water.
- mix well and khatta meetha pani is ready to enjoy with golgappa.
Aloo stuffing preparation:
- firstly, in a small bowl take 3 potatoes, ½ onion, and 2 tbsp coriander.
- also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.
- mix well making sure everything is well combined. aloo stuffing is ready to enjoy with puchka.
Assembling pani puri for serving:
- firstly, just before serving add a handful of boondi to theeka pani and khatta meetha pani.
- make a small hole in the center of puri.
- Stuff a tsp of prepared aloo stuffing into a puri.
- dip into theeka pani or khatta meetha pani and enjoy.
- Finally, the pani puri recipe is ready to serve.
Notes
- Firstly, adjust the level of spiciness and sweetness to your preference.
- Also, for crispy puri, make sure to knead the dough really well.
- Additionally, roll the puri slightly thin, or else it will turn soggy once cooled.
- Finally, the pani puri recipe tastes great when prepared with a spicy, tangy flavour.
Super tasty
Thanks a lot