Pani Puri, also known as Golgappa or Puchka, is a popular Indian street food snack. It consists of crispy hollow puris filled with a tangy tamarind chutney, spicy mashed potato mixture, and a flavorful spiced water. Here’s a recipe to make Pani Puri at home:

For the puris:

  • 1 cup semolina (sooji/rava)
  • 1/4 cup all-purpose flour (maida)
  • A pinch of baking soda
  • Salt to taste
  • Water for kneading
  • Oil for frying

For the filling:

  • 2 medium-sized potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 1/4 cup boiled chickpeas (optional)
  • 2 tablespoons chopped coriander leaves
  • 1 teaspoon chaat masala
  • Salt to taste

For the pani (spiced water):

  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1-2 green chilies (adjust to taste)
  • 1-inch piece of ginger
  • 2 tablespoons tamarind pulp
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • Salt to taste
  • 4 cups water

For the tamarind chutney:

  • 1/2 cup tamarind pulp
  • 1/4 cup jaggery or sugar
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon red chili powder
  • Salt to taste


  1. To make the puris, mix semolina, all-purpose flour, baking soda, and salt in a bowl. Gradually add water and knead into a stiff dough. Cover it with a damp cloth and let it rest for 20-30 minutes.
  2. After the resting time, knead the dough again for a few minutes. Divide the dough into small portions and roll them out into small puris.
  3. Heat oil in a deep pan for frying. Fry the puris in batches until they turn crispy and golden brown. Drain excess oil on a paper towel and let them cool.
  4. To make the filling, mix the mashed potatoes, chopped onion, boiled chickpeas, coriander leaves, chaat masala, and salt in a bowl. Adjust the seasoning to your taste.
  5. For the pani (spiced water), blend mint leaves, coriander leaves, green chilies, and ginger in a blender with a little water to make a smooth paste. Transfer the paste to a large bowl and add tamarind pulp, roasted cumin powder, chaat masala, salt, and water. Mix well and adjust the spices as per your preference. Refrigerate for at least 30 minutes to let the flavors blend.
  6. For the tamarind chutney, in a small saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, red chili powder, and salt. Cook over medium heat until the mixture thickens and reaches a saucy consistency. Let it cool.
  7. To serve, make a small hole in the center of each puri. Fill it with a spoonful of potato filling, a drop of tamarind chutney, and dip the puri into the spiced water. Pop the whole puri into your mouth and enjoy the burst of flavors!

Note: You can customize the spiciness and tanginess of the pani according to your taste by adjusting the amount of green chilies and tamarind pulp.

Enjoy your homemade Pani Puri!

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