Pani Puri Recipe

Pani Puri, also known as Golgappa, Puchka, or Gupchup, is not just a snack — it’s an emotion. This iconic Indian street food is a medley of crispy puris, spicy water, tangy chutney, and flavorful potato stuffing. Whether you're at a roadside stall or at a family get-together, Pani Puri is a favorite across all ages and regions.

Let’s dive deep into how to make authentic pani puri at home, with tips, tricks, and variations for a truly satisfying chaat experience.

🛒 Ingredients You'll Need

1. For the Puri (Makes ~40 small puris)

1. ½ cup semolina (sooji/rava)
2. 2 tbsp all-purpose flour (maida)
3. A pinch of baking soda (optional for crispiness)
4. Warm water (as needed)
5. Oil for deep frying

2. For the Spicy Pani (Flavored Water)

1. 1 cup fresh coriander leaves
2. ½ cup fresh mint leaves
3. 2–3 green chilies (adjust to taste)
4. 1-inch piece ginger
5. ½ tsp black salt (kala namak)
6. 1 tsp roasted cumin powder
7. ½ tsp chaat masala
8. 1½ tbsp tamarind pulp
9. Salt to taste
10. 3½ cups cold water
11. Juice of 1 lemon or ½ tsp amchur powder

3. For the Potato Filling

1. 3–4 medium boiled potatoes, peeled and mashed
2. ½ cup boiled chickpeas or white peas (optional)
3. 1 small onion, finely chopped (optional)
4. 1 tsp chaat masala
5. Salt to taste
6. A few coriander leaves, chopped

4. For Sweet Tamarind Chutney (Optional but Recommended)

1. ½ cup tamarind pulp
2. 3 tbsp jaggery or sugar
3. ½ tsp roasted cumin powder
4. ½ tsp black salt
5. A pinch of red chili powder

🥣 Step-by-Step Preparation

🔹 Step 1: Make the Puri

1. In a bowl, combine semolina, flour, and a pinch of baking soda.

2. Add warm water slowly and knead into a stiff dough.

3. Cover the dough and rest for 20–30 minutes.

4. Roll the dough into small thin discs (about 1.5-inch diameter).

5. Heat oil in a pan and deep-fry on medium-high heat until puffed and golden.

6. Drain on paper towels and cool. Store in an airtight container.

🔥 Tip: Fry just a few puris at a time. If oil isn't hot enough, they won’t puff.

🔹 Step 2: Prepare the Spicy Pani

1. Blend coriander, mint, green chilies, ginger, and ¼ cup water into a smooth paste.

2. Transfer to a bowl and add black salt, cumin powder, chaat masala, tamarind pulp, and lemon juice.

3. Add cold water and mix well.

4. Taste and adjust spice, tanginess, and salt.

5. Chill in the refrigerator for 30 minutes to enhance flavor.

🌿 Pro Hack: Add a crushed ice cube per serving for extra refreshment.

🔹 Step 3: Sweet Tamarind Chutney (Optional)

1. Heat tamarind pulp and jaggery in a saucepan.

2. Add spices and simmer for 5–7 minutes until thick.

3. Cool and strain. Store refrigerated for up to a week.

🔹 Step 4: Make the Filling

1. Mix mashed potatoes, boiled chickpeas, chaat masala, salt, onion, and coriander.

2. Optional: Add a squeeze of lemon or green chutney for extra zing.

🥄 How to Assemble the Perfect Pani Puri

1. Crack a small hole on the top of each puri.
2. Stuff with 1 tsp of the potato filling.
3. Add a few drops of sweet chutney (optional but delicious).
4. Dip the filled puri in the spicy pani or pour it in generously.
5. Pop the whole thing in your mouth and enjoy the explosion of flavor!

😋 Pro Tip: Serve immediately after assembling. The puris will get soggy if left too long.

🌶️ Customization & Regional Variations

1. Puchka (Bengal): Uses tamarind pulp, black salt, and mashed boiled grams.
2. Golgappa (North India): More tangy; filling may include boondi or sprouts.
3. Mango Pani: Add raw mango pulp for a seasonal twist.
4. Meetha Pani Lovers: Adjust tamarind chutney and jaggery to taste.
5. Spicy Bomb: Add extra green chili paste to the pani for a fiery experience.

🍽️ Serving Suggestions

1. Serve pani puri on a traditional thaali or a chaat platter.
2. Pair with papdi chaat, aloo tikki, or dahi puri for a full chaat party.
3. Keep extra ice cubes and paper napkins ready!

🔖 Storage & Shelf Life

1. Puris: Airtight container – stays crispy for 2 weeks.
2. Pani: Refrigerate – use within 2 days.
3. Filling: Keep in fridge – best used within 24 hours.

📜 Nutritional Info (Per 6 Pani Puris – Approx.)

🧡 Final Thoughts

Pani Puri is a festival of flavors in one bite — crispy, tangy, spicy, sweet, and utterly addictive. Making it at home not only allows you to customize it to your taste, but also brings the fun of the street into your kitchen.

Whether you're hosting a party, celebrating a festival, or just craving a chatpata snack, homemade Pani Puri never fails to impress. Make it once, and you’ll want to keep the puris stocked forever.

📸 Share Your Chaat Moments!

Did you try this recipe at home? Tag your creations on social media with #HomemadePaniPuri or #ChaatLoversClub. We’d love to see your twist on this timeless Indian classic.