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pani puri recipe
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Pani Puri Recipe | Homemade Golgappa or Puchka - 5 Tips

Easy Pani Puri Recipe | Golgappa | Puchka Recipe | Pani Poori Recipe
Course indian street food
Cuisine indian street food
Keyword Golgappa, Pani Poori, Puchka Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 Servings
Author HEBBARS KITCHEN

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.