Pani Puri Recipe - Street Style | Golgappa or Puchka - 5 Tips

Learn how to make authentic pani puri at home with our easy recipe. A must-try Indian street food delight filled with flavor.

Recipe Snapshot

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Yield: 5 Servings
• Category: indian street food
• Cuisine: indian street food

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

Method

puri recipe for pani puri:

1. firstly, in a large bowl take 1 cup rava and 2 tbsp maida.
2. add 3 tbsp oil, crumble and mix well making sure the rava turns moist.
3. now add ¼ cup hot water and start to knead.
4. knead for 5 to 8 minutes or until the dough is formed.
5. sprinkle water as required and knead to a smooth and soft dough.
6. cover the dough and rest for 20 minutes.
7. after 20 minutes, continue to knead for 2 more minutes.
8. now pinch a very small ball sized dough.
9. roll and flatten into small disk making sure it is thin.
10. deep fry in hot oil, do not overcrowd the oil.
11. flip over once the puri puffs up.
12. fry on medium flame until it turns golden brown and crisp from both the sides.
13. drain off over kitchen paper to get rid off excess oil.
14. 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:

1. firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.
2. blend to smooth paste adding water as required.
3. transfer theeka pani puri paste into a large bowl.
4. add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.
5. mix well and theeka pani is ready to enjoy with golgappa.

for khatta meetha pani preparation:

1. firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.
2. 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.
3. mix well and khatta meetha pani is ready to enjoy with golgappa.

aloo stuffing preparation:

1. firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander.
2. also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.
3. mix well making sure everything is well combined.
4. aloo stuffing is ready to enjoy with puchka.

assembling pani puri for serving:

1. firstly, just before serving add handful of boondi to theeka pani and khatta meetha pani.
2. make a small hole in centre of puri.
3. stuff a tsp of prepared aloo stuffing into puri.
4. dip into theeka pani or khatta meetha pani and enjoy.
5. finally, pani puri recipe is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.