Pani Puri Recipe: Pani puri is an Indian street food that consists of crisp fried dough balls (puri) filled with potatoes, sprouts, spicy tangy water, or sweet chutney.One of the most common and well-known Indian street food recipes. It is essentially a street food recipe made with small puri balls filled with spiced and mashed aloo and a specially made spiced water. It is frequently served as a dessert snack after spicy chaat recipes such as bhel puri, sev puri, or pav bhaji.
The taste, flavour, and combination of spices in Indian street food recipes are world famous. The majority of them are made with ragda curry or a combination of deep-fried snacks in chaat chutney. However, there are some other unique water-based street food recipes, and pani puri, also known as golgappa, is one such popular street food snack.
When compared to other indin chaat recipes, this is a one-of-a-kind chaat recipe or street food. In comparison to others, it focuses on water and less on curry and snacks. As a result, it is usually served at the end of a chaat recipes meal. However, there are numerous variations to this well-known street food. In Mumbai, it is known as pani puri recipe, but in New Delhi, it is known as golgappa recipe. If we travel further east, the recipe is known as puchka, and the combination is slightly different. The flavour profile is more savoury pani with spiced and mashed aloo. Pani is more of a sweet and spicy water in Mumbai and even north India.
Add more variations, tips, and suggestions to the pani puri or golgappa recipes. First and foremost, in this recipe, I demonstrate how to make puri from scratch. To be honest, it can take a long time and a lot of effort for a novice cook. You can get these puris from any Indian store and then make the filling according to the recipe. Second, these puris do not have a longer shelf life, and no additional preservatives have been added. As a result, I strongly advise you to use these puris right away rather than storing them for later use. Finally, when deep frying these puris, make sure the oil is sufficiently hot, and once the puris are thrown into the oil, they should puff up quickly.
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Pani Puri Recipe Card:
Pani Puri Recipe
- 1 cup rava / semolina / suji (coarse)
- 2 tbsp maida / plain flour
- 3 tbsp oil
- 1/4 cup hot water
- oil (for frying)
For theeka pani:
- 1/4 cup mint / pudina
- 1/2 cup coriander
- 1 inch ginger
- 2 chilli
- small ball sized tamarind
- 1 tsp chaat masala
- 1 tsp cumin powder
- pinch hing / asafoetida
- 3/4 tsp salt
- 4 cups cold water
For khatta meetha pani:
- 1 cup tamarind extract
- 3 tbsp jaggery / gud
- 1 tsp chaat masala
- 1 tsp cumin powder
- 1/4 tsp pepper powder
- 1/4 tsp kashmiri red chilli powder
- pinch hing / asafoetida
- 3/4 tsp salt
- 3 cups cold water
For aloo stuffing:
- 3 potato / aloo (boiled & mashed)
- 1/2 onion (finely chopped)
- 2 tbsp coriander (finely chopepd)
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- 1/4 tsp pepper powder
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp salt
- 2 tbsp boondi
Puri recipe for pani puri:
- First, combine 1 cup rava and 2 tbsp maida in a large mixing bowl.
- Crumble in 3 tbsp oil and mix well, making sure the rava is moist.
- Now add 1/4 cup hot water and begin kneading.
- Knead the dough for 5 to 8 minutes, or until it is formed.
- Sprinkle with water as needed and knead to a smooth, soft dough.
- Rest the dough for 20 minutes, covered.
- Continue kneading for 2 minutes after 20 minutes.
- Now, pinch a small ball of dough.
- Roll and flatten into a small disc, being careful not to make it too thin.
- Deep fry in hot oil, taking care not to overcrowd the pan.
- Once the puri puffs up, flip it over.
- Fry over medium heat until golden brown and crisp on both sides.
- To remove excess oil, drain over kitchen paper.
- The puri has been prepared for pani puri. Once completely cool, store in an airtight container for up to a week.
Preparation of theeka pani:
- To begin, combine 1/4 cup mint, 1/2 cup coriander, 1 inch ginger, 2 chilies, and a small ball of tamarind in a small blender.
- Blend until a smooth paste is formed, adding water as needed.
- Place the eka pani puri paste in a large mixing bowl.
- 1 teaspoon chaat masala, 1 teaspoon cumin powder, a pinch of hing, 3/4 teaspoon salt, and 4 cups cold water
- Mix thoroughly, and theeka pani is ready to serve with golgappa.
Preparation of khatta meetha pani:
- First, combine 1 cup tamarind extract and 3 tbsp jaggery in a large mixing bowl.
- 1 teaspoon chaat masala, 1 teaspoon cumin powder, 1/4 teaspoon pepper powder, 1/4 teaspoon chilli powder, pinch hing, 3/4 teaspoon salt, and 3 cup cold water
- Mix thoroughly, and your khatta meetha pani is ready to serve with golgappa.
Preparation of the aloo stuffing:
- First, combine 3 potato, 1/2 onion, and 2 tbsp coriander in a small bowl.
- 1/2 tsp cumin powder, 1/2 tsp chaat masala, 1/4 tsp pepper powder, 1/2 tsp chilli powder, and 1/2 tsp salt
- Mix thoroughly to ensure that everything is well combined.
- The aloo stuffing is ready to go with the puchka.
Putting together pani puri for serving:
- To begin, add a handful of boondi to theeka pani and khatta meetha pani just before serving.
- Make a small hole in the centre of the puri.
- Fill a puri with a tsp of prepared aloo stuffing.
- dip into theeka pani or khatta meetha pani and enjoy.
- Finally, the pani puri recipe is complete.
- First, adjust the amount of spiciness and sweetness to your liking.
- Also, for crispy puris, knead the dough thoroughly.
- Furthermore, roll the puri slightly thinly, or it will become soggy once cooled.
- Finally, a spicy and tangy pani puri recipe is delicious.
What exactly is pani puri?
Pani puri is a popular Indian street food made of small puris filled with boiled, spiced, and mashed aloo and served with specially made spiced water called pani and sweet chutney. It is frequently served as a dessert snack after spicy chaat recipes such as bhel puri or sev puri.
In the pani puri recipe, how is pani made?
To make pani, also known as theeka pani, combine mint leaves, coriander leaves, ginger, chilli, and tamarind in a blender. Using the required amount of water, blend to a smooth paste. Transfer to a mixing bowl and stir in the chat masala, cumin powder, hing, salt, and water. To enhance the flavour of pani, prepare it ahead of time and store it in the refrigerator until ready to serve.
How is the stuffing in pani puri made?
In general, there are numerous ways to prepare the stuffing for pani puri. In a mixing bowl, combine the smashed aloo, chopped onions, coriander leaves, cumin powder, chaat masala, pepper powder, chilli powder, and salt. Other variations include adding cooked chickpeas and moong sprouts to the smashed aloo, or a thick dry curry made of peas, also known as ragda, that can be used as stuffing for the puri.
How do you make sweet chutney or meethi pani?
Sweet chutney, also known as meethi pani, is made with tamarind and jaggery, as well as chaat masala, cumin powder, pepper powder, chilli powder, hing, and salt. Depending on the consistency and taste, add water. This helps to balance the flavour with spice water or theeka pani, making the pani puri flavorful and tasty.
How to prepare puri for pani puri ?
Add a cup of rava and 2 tablespoons of maida to it. Crumble in the oil and mix thoroughly. Add hot water and knead until a smooth and soft dough forms. Allow it to rest for 20 minutes. After 20 minutes, take a ball of dough and roll it out with a rolling pin into a small disc-shaped uniformly rolled thin puri. They become soft after frying if they are rolled too thickly. If the dough is not rolled uniformly, the poori will not puff, making it soft. Fry the pooris in hot oil over a medium-high heat. When these puris are placed in hot oil, they puff up immediately and do not take long. Because no preservatives are added to this fresh homemade puri, consume it immediately rather than storing it for later use.
Why is the puri in my pani puri softening?
First, while kneading the rava, add maida as a binding agent to form a dough. Second, knead the rava maida dough until it is moist. Finally, rest the dough for about 20 minutes to allow it to absorb moisture and become stiff and firm. The dough should not be overly soft or overly hard. There should be no cracks in the dough as well. Finally, deep fry these puris in medium to hot oil to make them crispy rather than soft. Remember not to overcrowd the puris in the kadai when deep frying them.
Why isn’t my poori puffing up?
While kneading the dough, knead it well to the moist dough without adding any oil. This causes the puri to soften. Cover the dough with a damp cloth for about 20 minutes while it rests. If the dough is not covered with a moist cloth, it dries out and becomes difficult to roll. Roll the dough into a thin disc-shaped puri in a uniform manner. Pooris become soft if the sauce is too thick. Also, when frying puri in hot oil, do not overcrowd the kadai with puri. If you do this, poori will not have enough room to puff up. While frying the puris, the flame should be set to medium to high. They puff up quickly after being dropped into the hot oil.
What is the proper way to eat pani puri?
Make a hole in the centre of the puri first. Second, stuff it with the prepared aloo stuffing or ragda curry. Finally, top with chopped onions and khatta meetha pani. Finally, dip the stuffed puri in theeka pani, or spiced water. Just before serving, toss a handful of boondi into the spiced water or theeka pani.
Are gol gappa and pani puri the same thing?
yes. Despite the fact that there are numerous ways to prepare this pani puri recipe, they are all the same. It is known as pani puri in Mumbai and golgappa in Delhi. It is also known as puchka on the east side. The pairing is a little different. The stuffing in pani puri includes peas curry, also known as ragda curry. In golgappa, the stuffing is made with boiled, mashed aloo and chickpeas that have been spiced. The taste of pani is slightly sweet and spicy in Mumbai and even north India.
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