Pani Puri / Golgappa / Puchka Recipe

Here’s a fun and delicious Pani Puri Recipe — also known as Golgappa or Puchka, depending on the region. This Indian street food is a crispy, tangy, spicy, and sweet explosion in every bite!

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Prep Time 30

Cook Time 10

Servings: 4

Course: Appetizer

Cuisine: Indian

Ingredients Method Notes

Ingredients

For Puris (Golgappa shells):

Sooji semolina – ½ cup
Maida refined flour – 1 tbsp
Salt – a pinch
Water – as needed to knead
Oil – for deep frying

For Spicy Pani (water):

Mint leaves – ½ cup
Coriander leaves – ¼ cup
Green chili – 1
Ginger – ½ inch
Tamarind pulp – 2 tbsp
Black salt – ½ tsp
Kumbh Roasted cumin powder – 1 tsp
Kumbh Pani Puri Masala – 1 tsp
Salt – to taste
Cold water – 3–4 cups
Boondi – for serving optional

For Filling:

Boiled potatoes – 2 mashed
Boiled black chickpeas or white peas – ½ cup
Salt & spices – to taste red chili powder, chaat masala
Chopped onions – ¼ cup optional

Method

Step 1: Make the Puris

Mix sooji, maida, salt, and water to make a tight dough.
Rest for 20 mins. Roll out thin and cut small rounds.
Deep fry on medium heat until they puff and become golden.
Drain on paper towel and cool.
Or use ready-made puris from the store.

Step 2: Prepare Spicy Pani

Blend mint, coriander, chili, ginger, and tamarind to a smooth paste.
Add to cold water, mix in black salt, roasted cumin, Kumbh Pani Puri Masala, and adjust salt.
Chill in the fridge for best flavor. Add boondi before serving.

Step 3: Prepare Filling

Mash boiled potatoes and mix with chickpeas.
Add salt, red chili, and chaat masala. Mix well.

Notes

1. Gently crack the top of a puri.

2. Fill with a spoon of potato-chana mixture.

3. Add a little sweet chutney (optional).

4. Dip into chilled pani or pour over.

5. Eat immediately and repeat!

Always serve pani puri fresh and fast to avoid soggy puris.
Keep the puris, filling, and pani separate until serving.
For sweet-spicy flavor, add imli (tamarind) chutney to each puri.

Pani Puri / Golgappa / Puchka Recipe