Pani Puri Recipe | How to Make Golgappa at Home

Authentic Pani Puri Recipe | How to Make Golgappa at Home

If there’s one Indian street food snack that everyone loves, it’s without a doubt — Pani Puri! Known by different names across India like Golgappa, Puchka, or Pani Batasha, this crispy, spicy, and tangy delicacy is a burst of flavor in every bite.

In this post, we’ll show you how to make Pani Puri at home — including the puris, spiced water, and delicious potato filling. Perfect for parties, gatherings, or a fun weekend treat!

🏡 Why This Homemade Pani Puri Recipe is a Must-Try:

• ✅ 100% fresh and hygienic

• ✅ Customize spice & tang to your preference

• ✅ Great for family nights or get-togethers

• ✅ Easier than you think!

• ✅ Authentic street-style flavor

📋 Ingredients for Pani Puri

1. For the Puris:

(Or use store-bought golgappas for convenience)

• 1/2 cup semolina (sooji/rava)

• 1 tbsp all-purpose flour (maida)

• A pinch of baking soda

• Salt to taste

• Water (to knead dough)

• Oil (for deep frying)

2. For the Spicy Pani (Mint Water):

• 1 cup mint leaves (pudina)

• 1/2 cup coriander leaves (dhaniya)

• 2 green chilies

• 1-inch piece ginger

• 1 tbsp roasted cumin powder

• 1 tbsp black salt (kala namak)

• 1/2 tsp chaat masala

• 1 tbsp tamarind pulp

• 2–3 cups cold water

• Salt to taste

• Optional: 1 tsp jaggery or sugar (for balance)

3. For the Stuffing:

• 2–3 boiled potatoes (mashed)

• 1/2 cup boiled chickpeas or black chana

• 1/2 tsp chili powder

• 1 tsp roasted cumin powder

• Salt, to taste

• Chopped coriander (optional)

👩‍🍳 How to Make Pani Puri – Step-by-Step

🌟 Step 1: Make the Puris:

1. Mix semolina, maida, baking soda, and salt in a bowl.

2. Gradually add water and knead into a stiff dough.

3. Cover and rest for 30 minutes.

4. Roll out the dough thinly and cut into small rounds.

5. Heat oil and deep fry until puffed and golden brown.

6. Cool completely and store in an airtight container.

💡 Tip: Fry on medium heat to get perfectly puffed and crispy puris.

🧊 Step 2: Prepare the Spicy Pani:

1. In a blender, add mint, coriander, ginger, chilies, and blend with a little water.

2. Strain the mixture for smooth pani.

3. Add roasted cumin powder, chaat masala, black salt, tamarind pulp, sugar, and regular salt.

4. Mix with 2–3 cups cold water, adjust seasonings, and refrigerate.

🌿 Pro Tip: Keep the pani chilled — it tastes amazing that way!

🥔 Step 3: Make the Filling:

• In a bowl, combine mashed potatoes, boiled chickpeas, salt, chili powder, and cumin.

✨ Optional Add-Ons: Boondi, sprouts, finely chopped onions.

🥣 How to Assemble & Serve Pani Puri

1. Take a puri, gently crack open the top.

2. Add a spoonful of filling.

3. Dip or pour the spicy mint pani into it.

4. Pop it in your mouth immediately and enjoy the explosion of flavors!

✔️ Serve immediately to keep the puris crunchy and fresh.

📝 Recipe Tips & Variations

• For sweet pani puri, add sweet tamarind chutney.

• Use moong sprouts instead of chickpeas for a variation.

• Add finely chopped raw mango for extra tanginess.

• Use flavored water like hing (asafoetida) pani or jeera water for fun twists!

❄️ Storage & Make-Ahead Tips

• Puris can be stored in an airtight container for up to 1–2 weeks.

• Keep mint pani refrigerated and use within 2–3 days.

• Filling can be prepped 1 day ahead and stored in the fridge.

📌 Final Words

This homemade Pani Puri recipe brings the magic of Indian street food right to your kitchen. Crispy shells, spicy mint water, and delicious filling — what more can we ask for?

So go ahead, gather your loved ones and serve up a round of chatpata, homemade golgappas. Trust us, no one can stop at just one!

💬 Tried This Recipe?

Share your Pani Puri moments with us! Tag your pics on Instagram with #MyPaniPuri or leave a comment 👇 — we’d love to hear how it turned out!

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