How to Make Pani Puri

Fresh Homemade pani puri, golgappa with Tamarind Sauce.Famous Indian Nepali Snacks.
Copyright: idealnabraj

Pani Puri, also known as Golgappa or Puchka, is a popular Indian street food. It consists of hollow, crispy puris filled with a mixture of flavored water, potatoes, chickpeas, and various chutneys. The food is very much northern India with strong links to Nepal. We have also made puris using another style of recipe and cooking so why not try both out.

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For the puris:

  • 1 cup semolina (sooji/rava)
  • 1/4 cup all-purpose flour (maida)
  • Water for kneading the dough
  • Oil for deep frying

For the filling:

  • 1 cup boiled and mashed potatoes
  • 1 cup boiled chickpeas (optional)
  • Tamarind chutney (imli chutney)
  • Green chutney
  • Finely chopped onions (optional)
  • Finely chopped coriander leaves

For the flavored water (pani):

  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 1 small green chili (adjust according to spice preference)
  • 1-inch piece of ginger
  • 2 tablespoons tamarind pulp
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon black salt (kala namak)
  • 1/2 teaspoon regular salt (adjust to taste)
  • 4 cups water


  1. Start by making the puris. In a mixing bowl, combine the semolina and all-purpose flour. Gradually add water and knead it into a stiff dough. Cover the dough and let it rest for about 15-20 minutes.
  2. After the resting time, knead the dough again and divide it into small portions. Roll out each portion into thin, small circles (approximately 2-3 inches in diameter).
  3. Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, deep fry the puris until they puff up and turn golden brown. Remove them from the oil and place them on a kitchen towel to remove excess oil. Set aside.
  4. Now prepare the filling. In a bowl, mix together the mashed potatoes, boiled chickpeas (if using), and a pinch of salt. Set aside.
  5. Next, make the flavored water (pani). In a blender, blend together the mint leaves, coriander leaves, green chili, and ginger, adding a little water to form a smooth paste.
  6. Transfer the paste to a large bowl and add tamarind pulp, roasted cumin powder, chaat masala, black salt, regular salt, and 4 cups of water. Mix well to combine. Adjust the seasoning according to your taste preferences. You can also strain the water for a smoother consistency.
  7. Now it’s time to assemble the pani puris. Take a puri and gently make a small hole in the center using your thumb or a spoon. Fill the puri with a teaspoon of the potato-chickpea filling.
  8. Add a little tamarind chutney and green chutney into the puri, according to your taste. You can also add chopped onions and coriander leaves for added flavor.
  9. Finally, dip the filled puri into the flavored water (pani) and immediately place it in your mouth to enjoy the burst of flavors.
  10. Repeat the process with the remaining puris and serve them immediately.

Pani puri is best enjoyed fresh and is often served as a snack or appetizer at social gatherings or during festive occasions.

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