What exactly is Pani Puri?

Pani puri, also known as Golgappa, is a popular Indian street food.

It is made up of a round or ball-shaped hollow puri (a deep-fried crisp crepe) filled with flavoured water (known as teekha pani), Sweet chutney, potato, and onion.

It is almost everyone’s favourite chaat snack in India. You can’t have just one pani puri with so many bursts of tastes and flavours in your mouth!

When you start eating, it’s easy to lose track of how much you’ve eaten.

Different names for Pani Puri in different parts of India

It is known as paani patashi in Haryana.
Fulki from Madhya Pradesh
pani ke batashe in Uttar Pradesh
phuska/puska in Assam
Pakodi is a Gujarati dish.
Gup-chup

How to Prepare Pani Puri?

We have 3 main steps

Preparing Puri
Preparing Masala/stuffing/filling
Pani (sweet and spicy)

Pani Puri Ingredients

7 portions
1 pound semolina
water as needed
3 tbsp cumin powder
5 green peppers
a half teaspoon baking soda
refined oil as needed
as needed, black salt
4 tbsp. crushed jaggery
1 cup chick peas, boiled
as needed tamrind chutney
1 tamarind paste cup
3 teaspoon cumin powder, roasted
1 cup fresh coriander leaves
1 cup whole wheat flour
salt as needed
1 1/2 cup fresh mint leaves
3 teaspoon boondi
4 boiled and mashed potatoes
green chutney to taste
as needed, black pepper

1. Preparing Puri :

Step 1 – First, knead the dough

To make this simple Pani Puri recipe at home, combine semolina, wheat flour, baking soda, a pinch of salt, and enough water to make a stiff dough in a mixing bowl. The puris will be crispier if you add semolina. After that, cover it with a muslin cloth and set it aside for about 30 minutes.

Step 2 – Make puris

Knead the flour again after half an hour and roll out a few small balls from the prepared dough. Place the balls on a flat surface and flatten and thin them out with wheat flour to give them the appearance of very small, round puris. You can alternate between rolling out a large puri and cut it to smaller puri.

Step 3 – Deep fry the puris

Now, place a pan on medium flame and pour refined oil. Once the oil is sufficiently hot, fry the prepared round-shaped puris. Fry 3-4 at a time while making sure each one puffs all right. Also, keep the flame medium as excess heat might burn the puris.

Step 4 – Cool these fried puris

Once well-cooked, take them out immediately and place them on a paper towel in order to get rid of extra oil. Let them cool and keep aside. Your next step would be to prepare pani for the puri

2. Preparing Masala/stuffing :

Boil 2 potatoes completely and then mash it.
In a mixing bowl, combine mashed potatoes, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves, and salt (add only if the potatoes and chana were not salted while boiling).

3. Preparing Pani :

To prepare pani for 100 puris add 2 tablespoon of BON pani puri masala in 1 ½ litres of water and stir.
Add salt, mint leaves paste, green chillies and lime to taste. For addes taste use manngo powder.

Chill, strain and serve with chopped boiled potatoes, boiled Bengal gram or soaked boondi as fillers in puris.