Lipsmacking flavorbomb Homemade Pani Puri recipe with detailed step wise pictures! Making Pani Puri or Golgappa or Puchka at home is very easy with this simple recipe.
Pani Puri is one of the most popular Indian street foods where crispy puris are filled with delicious spiced potato-based stuffing and are loaded with flavorful pani (water). Coming from a suburb in Chennai, I had never heard or tasted this dish until I moved to Bangalore for work. I still remember being shocked by the number of food carts selling Pani Puri on the street when I first moved here. Having seldom having food outside home, I didn’t know what to expect when my friend insisted me to try it for the first time. It was a burst of flavors in my mouth and I must say, it was not love at first bite.
For a city that is a melting pot of cultures, Bangalore has a lot of street food options but a Pani Puri cart is sure to be found on every road, I kid not. So, when I first tried it, I hardly liked it. Over the years, I have tried many different versions ranging from street side vendors to sweet shops to chaat shops and I have gradually fallen in love with it. I don’t like my Pani Puri either too spicy or sweet. It has to be slightly tangy, sweet with a right amount of spice and very few places make it like that. So, I started making Pani Puri at home, just the way I like it.
Yesterday I posted the Puri recipe for Pani Puri as I wanted to make everything at home from scratch. But at times, I do go for semi-homemade version by getting ready to fry golgappa papad. The ultimate taste of the pani puri or golgappa comes down to two things – stuffing and the pani. The stuffing can be made out of different things – boiled potatoes, moong sprouts, kaala chana/black chick peas or even ragda/green peas masala. In this recipe, I have used spiced potatoes to stuff and that’s the most common stuffing. The pani – flavorful water that the puri is filled with is made from mint and coriander leaves along with a lot of other spices and chaat masala. There are also ready to make pani puri masala that has to be just mixed into cold water. But I always prefer making it at home.
Depending on the region it is served, Pani Puri is called as Golgappa or Puchka. Sometimes it is also filled with sweet dates chutney and spicy green chutney apart from the stuffing.I kept it simple by using only the stuffing and pani. The pani is usually kept cold and sometimes with ice cubes too! I added some Boondi to it and it was so delicious that we drank off the rest of the pani as it is 🙂
How to make Pani Puri | Golgappa | Puchka
📖 Recipe
Pani Puri | Golgappa | Puchka
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Pani Puri Pani –
- ½ cup Mint Leaves tightly packed
- ½ cup Coriander Leaves tightly packed
- 1 Green Chilli Chopped add one more for spicy pani
- ½ inch Ginger
- 1.5 teaspoon Tamarind Paste
- 2 tablespoon Powdered Jaggery
- ½ teaspoon Roasted Jeera Powder
- ½ teaspoon Chaat Masala
- 1-1.5 cups Cold Water
- 3-4 tablespoon Boondi optional
- Black Salt/Regular Salt as needed
For Pani Puri Stuffing –
- 3 Medium Sized Potatoes Boiled
- 1 Small Onion Finely Chopped
- ½ teaspoon Roasted Jeera Powder
- ½ teaspoon Chaat Masala
- ¼ teaspoon Red Chilli Powder optional
- Black Salt or Regular Salt as needed
- 1-2 tablespoon Finely Chopped Coriander Leaves
Other Ingredients –
- 20-30 Puri check notes for recipe link
- Sweet Dates Chutney optional
Instructions
- To prepare the pani puri pani recipe, add mint leaves, coriander leaves, green chillies, ginger, jaggery, chaat masala, roasted cumin powder, black salt and tamarind paste.
- Add little water and grind into a smooth paste.
- Remove it onto a bowl and add 1 to 1.5 cups of cold water and mix well. Check for salt and spice, adjust if needed.
- Add boondi to the pani and store it in fridge until serving time.
- To make the potato stuffing, mix finely chopped boiled potatoes with finely chopped onions, coriander leaves, roasted cumin powder, chaat masala, red chilli powder and black salt.
- Mix well until the spices are combined well.
- To serve the pani puri, break open the puri at the center using your thumb, fill it with 1 teaspoon of potato stuffing and dunk it into the pani. Serve in batches of 6 with extra stuffing and pani in a bowl.
Detailed step-wise picture recipe of making Pani Puri | Golgappa | Puchka –
To prepare the pani, add mint leaves, coriander leaves, green chillies, ginger, jaggery, chaat masala, roasted cumin powder, black salt and tamarind paste.
Add little water and grind into a smooth paste.
Remove it onto a bowl and add 1 to 1.5 cups of cold water and mix well. Check for salt and spice, adjust if needed.
Add boondi to the pani and store it in fridge until serving time. You can also add ice cubes to keep it cool.
To make the aloo/potato stuffing, mix finely chopped boiled potatoes with finely chopped onions, coriander leaves, roasted cumin powder, chaat masala, red chilli powder and black salt.
Mix well until the spices are combined well.
To serve the golgappa or puchka, break open the puri at the center using your thumb, fill it with 1 teaspoon of potato stuffing and dunk it into the pani. Serve in batches of 6 with extra stuffing and pani in a bowl.
Recipe Notes
- Refer to the puri for golgappa recipe to make puris at home. You can also buy them ready to eat from chaat shops or get golgappa papad that can be fried at home.
- Adjust spices as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Angie | Fiesta Friday
Oh, love this one! So dainty, and so delicious ?
chcooks
Thanks a lot Angie 🙂