- Submitted by Trupti
(Pani Puri, Paani Puri, Golgappa)
Jump to recipe ↓
The Panipuri is also known by different names like Golgappa, Phuchka etc. It originated in Northern parts of India but now has become a popular street food throughout India. Basically, Pani Puris are tiny, crispy puris stuffed with boiled potatoes, onions, tamarind chutney, spices and filled with a mint flavoured water. The filled puris are eaten entirely in one mouth. Those who have tasted will know the burst of flavours within the mouth as soon as you bit the puri.
Here I have shared the recipe of making pani puri from scratch at home. The recipe for making crispy puris, tangy pani, tamarind chutney is all given below. However, you can always take a short cut and make with store bought puris.
Recipe For Panipuri
- Rava (Semolina) - 1 cup
- Maida (All Purpose Flour) - 2 tbsp
- Salt to taste
- Regular water - 1/4 cup
- Oil - to fry
- Chilled Cold water - 1 to 2 liters
- Asafoetida (Hing) – ½ tsp
- Salt - to taste
- Black salt - 1 tsp
- Everest Pani puri Masala - 4 tsp
- Pudhina - 1 big cup
- Fresh coriander leaves - 1/2 cup
- Hot green chillis - 2-3
- Ginger (Adrak) - 1 inch
- Lemon - 1 big
- Khari Boondi - 1 cup
Tamarind (Imli) Chutney
- Ripe brown imli - 1 cup
- Jaggery (Gul) - 1 cup
- Dry Ginger Powder - 1 tsp
- Red chilli powder - 1 tsp
- Salt - to taste
- Boiled Potatoes - 1 cup
- Finely chopped onion - 1 cup
- Bhuna Sev- 1 cup
- Red chilli powder - 2-3 tsp
- Roasted Cumin (Jeera) powder - 2-3 tsp
- Black salt - 2-3 tsp
- Chaat Masala - 2-3 tsp
- Fresh chopped coriander leaves - 1/2 cup
For Making Puris
- Roughly grind Rava on incher mode. You can ever crush it in Motar Pestle.
- In a bowl take maida, add crushed rava, salt and give a good mix.
- With help of water make the dough. The dough should be medium soft.
- Cover the dough with moist cloth, it should not become dry. Apply 1/2 tsp of oil and rest for half an hour.
- After it has rested, make a thin big roti with chakala and belan.
- With a help of Indian 2 Rupee coin, measure and mark circles in the roti and cut. You can use any small mould, cookie cutter or bottle cap.
- Fry the small puri in hot oil, remove fried puris on to a tissue paper to remove excess oil.
For Tamarind (Imli) Chutney
- Soak tamarind (Imli) in hot water at least for an hour, so that it becomes mushy.
- Mash the Imli properly, and strain the pulp in a separate pan. Repeat again by adding hot water in the tamarind once again.
- On small medium flame start heating the tamarind pulp. Add crushed jaggery (gul), red chilli Powder, dry ginger powder, salt and give a good mix.
- Once the puree start boiling, it forms froth on top. Cook till the complete froth disappears and nice glaze appears. Keep stirring in between.
- Add hot water only while squeezing. Do not add any later. This chutney can be stored in refrigerator for almost 6 months.
For making Pani
- In a mixi jar add pudhina leaves, coriander leaves, green chillies and ginger.
- With little water grind to a very fine paste, then squeeze lemon. Add water and make the paste in a liquid form.
- Take water in a big bowl or mud pot, add the prepared liquid paste to this and give a good stir.
- Add pani puri Masala, black salt, hing and regular salt to adjust taste. Just be carful while adding both salts.
- Add ice cubes while serving, but adjust masalas accordingly as ice cubes melts. Alternatively make pani in mud pot so that it remain natural cold and gives nice aroma too.
- Add Khari Boondi just before serving to retain its crunch.
Final Assembling and Serving
- Crack the puri from centre add stuffing of boondi, boiled potatoes and onion.
- Take a dip or pour small spoon of imli chutney on top.
- Dip stuffed puri in pani or pour the pani in puri. Put the entire thing into your mouth and enjoy Pani Puri. Every bite should have crispy boondi, crunchy onions along with the tang of khatti meeti tamarind chutney and spiciness of theekha Pani.
- The stuffing in the pani puri differs from place to place. I have shared the basic stuffing above. Along with these you can stuff with boiled chickpeas (channa) or boiled moong (green gram).
More Chaat Recipes