pani puri recipe | golgappa | puchka recipe | pani poori recipe with detailed photo and video recipe. perhaps one of the most common and popular indian street food recipe. basically it is a combination of street food recipe made with small puri balls filled with spiced and mashed aloo and a specially made spiced water. it is often served as a dessert snack after having spicy chaat recipes like bhel puri, sev puri or pav bhaji recipes.
as i explained earlier, this is a unique chaat recipe or street food compared to other indin chaat recipes. compared to others, it deals more with water and less of curry and snacks. hence it is typically served at the end of chaat recipes meal. however there is a myriad variation to this famous street food. in mumbai it is known as pani puri recipe, which changes its name in new delhi as golgappa recipe. if we come further east it is known as puchka recipe and the combination is slightly different in it. the combination is more of savoury pani with spiced and mashed aloo. in mumbai or even in north india the pani taste is more of a sweet and spicy water. i personally like it to be sweet and spicy with a hint of savoury taste in it. 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 variation, tips, suggestions to 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 to novice cook. you may buy these puris from any indian store and follow the recipe for filling. secondly, these puri’s do not have a longer shelf life and also i have not added any extra preservative’s. hence i would heavily recommend to use these puris immediately and do not preserve it for future use. lastly, while deep frying these puris, ensure the oil is sufficiently hot and once puris are thrown to oil, it should immediately puff and do not take much time.
finally, i request you to check my other chaat recipes collection with this post of pani puri recipe 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, kachori chaat. further to these i would like to highlight my other recipes categories like,
pani puri video recipe:
recipe card for pani puri recipe:
pani puri recipe | golgappa | puchka recipe | pani poori recipe
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 golgappa with step by step photo:
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.
notes:
- firstly, adjust the amount of spiciness and sweetness depending on your choice.
- also, for crispy puri make sure to knead the dough really well.
- additionally, roll the puri slightly thin, else it will turn soggy once cooled.
- finally, pani puri recipe tastes great when prepared spicy and tangy.
faq’s for pani puri recipe
what is pani puri?
pani puri is a common and popular indian street food made with small puris filled with boiled, spiced, and smashed aloo and served with specially made spiced water called pani and sweet chutney. it is often served as a dessert snack after having spicy chaat recipes like bhel puri or sev puri.
how is pani made in pani puri recipe?
to prepare pani, which is also called theeka pani, take mint leaves, coriander leaves, ginger, chilli and tamarind in a mixer. blend to a smooth paste adding the required amount of water. transfer to the bowl and add chat masala, cumin powder and hing, salt and water. to enhance the flavour of pani, you can prepare them in advance and keep them in the refrigerator and take it out just before serving.
how is the stuffing made in pani puri?
generally, there are myriad ways in preparing the stuffing for the pani puri. take a bowl, add smashed aloo, chopped onions, coriander leaves, cumin powder, chaat masala, pepper powder, chilli powder and salt. the other variations are adding cooked chickpeas, moong sprouts along with the smashed aloo, or thick dry curry made up of peas which are also called ragda can be added as stuffing to the puri.
how is sweet chutney or meethi pani made?
sweet chutney or meethi pani is made of tamarind and jaggery which is mixed with chaat masala, cumin powder, pepper powder, chilli powder, hing, salt. add water to it depending upon the consistency and taste. this helps to balance the taste with that of spice water or theeka pani and makes the pani puri flavorful and tasty.
how to prepare puri for pani puri?
take a cup of rava and 2tbsp of maida to it. add oil, crumble and mix well. add hot water and knead it well until the smooth and soft dough is formed. let it rest for 20 mins. after 20 mins, take a ball sized dough, roll it using a rolling pin to a small disc-shaped uniformly rolled thin puri. if they are rolled too thick, they get soft after frying. if the dough is not rolled uniformly, they won’t puff which makes the poori soft. fry the pooris in hot oil in a medium to high flame. these puris puff up immediately when they are put to the hot oil and do not take much time. as preservatives are not added to this fresh homemade puri, consume immediately and do not preserve it for future use.
why does my pani puri’s puri turn soft?
firstly, add maida to the rava while kneading which acts as a binding agent to form a dough. secondly, knead the rava maida dough well to a moist one. thirdly, rest the dough for about 20 mins which helps the dough to absorb moisture and makes the dough stiff and firm. the dough should not be either too soft or too hard. there should not be any cracks in the dough too. finally, deep fry these puris in medium to hot oil which makes the poori crispy and not soft. also remember, while deep frying the pooris, do not overcrowd the puris in kadai.
why my poori does not puff up?
while kneading the dough, knead well to the moist dough and do not add oil to it. this makes the puri turn soft. while resting the dough for about 20 mins, cover the dough with the damp cloth. if the dough is not covered with a moist cloth, the dough gets dried thus makes difficult while rolling. roll the dough uniformly to a thin disc-shaped puri. if it’s thick, pooris turn soft. also do not overcrowd the kadai with puri while frying in the hot oil. if you do so, poori does not get enough space to puff up. the flame should be medium to high while frying the puris. soon after they are dropped to the hot oil, they puff up without taking much time.
how to eat pani puri?
firstly, make a hole in the centre of the puri. secondly, fill the prepared aloo stuffing or ragda curry to it. thirdly add khatta meetha pani to it and top it with chopped onions. finally, dip the stuffed puri into the theeka pani or spiced water. you can also add a handful of boondi to the spiced water or theeka pani just before serving.
are gol gappa and pani puri one and the same?
yes. even though there are myriad variations to prepare this pani puri recipe, both are one and the same. in mumbai, it is called pani puri and in delhi, it is called golgappa. on the east side, it is also called puchka. the combination is slightly different. in pani puri, the stuffing includes peas curry which is also called ragda curry. whereas in golgappa, the stuffing is made with boiled, mashed aloo and chickpeas which is mixed with spices. also in mumbai and even north india, the taste of the pani is slightly sweet and spicy.
why does my pani puri’s puri turn soft?
firstly, add maida to the rava while kneading which acts as a binding agent to form a dough. secondly, knead the rava maida dough well to a moist one. thirdly, rest the dough for about 20 mins which helps the dough to absorb moisture and makes the dough stiff and firm. the dough should not be either too soft or too hard. there should not be any cracks in the dough too. finally, deep fry these puris in medium to hot oil which makes the poori crispy and not soft. also remember, while deep frying the pooris, do not overcrowd the puris in kadai.