Name: Pani Puri Recipe | Golgappa | Puchkas | How to Make Pani Puri Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: White peas – 1 cup; Water – required qty.; Tamarind – large lemon size.; Coriander leaves – 1 cup; Mint leaves – 1 cup; Green chillies – 4 No.; Ginger – 2 No. (1-inch size); Rock salt – 1 tbsp.; Iodized salt – 2 ½ tbsp.; Lemon – ½ piece; Black pepper powder – ¾ tbsp.; Roasted jeera powder – ¾ tbsp.; Chat masala – ¾ tbsp.; Red chilli powder – ½ tbsp.; Potatoes – 250 gms.; Semolina rava – 250 gms.; Wheat flour – 1 cup; Eating soda – ¼ tbsp.; Onions – 2 No. (finely chopped); Coriander powder - ¼ tbsp.; Oil to deep fry.

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Pani Puri Recipe is one of the famous mouth-watering street-side foods. In north India, this recipe is called as golgappas, they are crispy puri filled with spicy and tangling water (pani) with white peas as stuffing.

This recipe is once famous in North India, because of its taste it has become so famous that now it is available in all parts of India. Although, one might see slight change with the way they make this recipe, it has won the hearts of people.

Some feel pani used in this recipe will make a difference and some feel stuffing ingredients make difference. Whatever it is, their combination suits well.

Nowadays we get spicy water mix (pani) as an instant mix powder from many spice making brands. Although we get them readily making spice water using fresh coriander and mint leaves cannot be compared.

We can find different flavours of liquids they are street style famous spicy one, sweet and sour taste.

Contents

What is pani puri?

As said above pani refers to the liquid which we put in a ball shaped puri which is crip and holds stuffing ingredients and liquid.

In Mumbai and other parts of North India, Hindi language is more prominent so they call with the names meetha (sweet), teekha (spicy) and katta (sour).

What is the difference between panipuri, Golgappa and Puchhka?

As said above, in pani puri we use white chickpeas (ragda) mixed with potato curry. We stuff this in puri and pour spicy liquid made with mint, coriander powder and spices.

Whereas Golgappas are usually stuffed with potato mash made with spice powder or boondi or sometimes sev or bhujia. And liquid is made with dates (sweetner), ground ginger, coriander and mint (to give greenery look), raw mango powder (to give tangy flavour) and spice powder like garam masala to give spicy touch.

In puchhkas everything remain same but stuffing is made instantly. Like people keep boiled potatoes, sliced onions and boiled chick peas readily.

When there is a requirement they make stuffing ingredient instantly. They mash potatoes, mix sliced onions, garam masala powder and other spices and add chick peas. And put them in a bowl and give pani separately.

People who love to eat with just stuffing they can eat them directly and people who love to add pani can add along with stuffing.

Can we eat pani puri or Golgappa everyday?

Our elder people say that eating anything in limit is good for health. If you eat in limit its good and homemade pani puri is again good.

People who make pani puri on streets do not make in hygienic way. We don’t know what kind of water they mix and in what conditions we make this recipe. We always focus on the flavour and their presentation.

There are many documentaries that show these street vendors sell close to drainage system, polluted areas and make use of ground water. They don’t even bother hygienic and sometimes squash white peas with their legs.

People who are suffering with health issues like BP and allergenic to gluten food should avoid or take in small portions.

TIPS to make Perfect Pani puri or Golgappa:

Adding rock salt/ black salt will not only enhance the flavor but also gives health benefits.
If you want crispy puri then add sooji and rice flour along with wheat flour to make puries.
Adding coriander and mint leaves give your refreshing feel when drinking pani.
We can experiment with stuffing. We can use ragda or make healthier by adding sprouts.
Before making pani puri or golgappa, check the list of ingredients and divide the process of making this recipe to save time.
If you have double burner then we can boil potatoes and white peas separately. While this is being done, we can prepare pani.
People who like to have chilled pani can add ice cubes instead of water or refrigerate.
To get crispy puri we can add little rice flour along with wheat flour.
When puri is put in oil, put oil over them so that they swell and give you round shape.

You may also like to check other snack recipes:

Gobi 65,

Chicken Kheema Samosa,

Fish Egg Cutlet,

Raw Banana Chips and

Cornflake Poha Chivda.

Pani Puri Recipe | Golgappa | Puchkas | How to Make Pani Puri Recipe

Pani Puri Recipe is one of the famous mouth-watering street-side foods. In north India, this recipe is called as golgappas, they are crispy puri filled with spicy and tangling water (pani) with white peas as stuffing.

Course Appetizer

Cuisine Indian

Keyword golgappa, Pani Puri Recipe, Puchkas

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Calories 160 kcal

Author Uppada Lakshmi

Ingredients

Pani Puri Ingredient Measurement: 1 cup = 200 grams.

White peas – 1 cup
Water – required qty.
Tamarind – large lemon size.
Coriander leaves – 1 cup
Mint leaves – 1 cup
Green chillies – 4 No.
Ginger – 2 No. 1-inch size
Rock salt – 1 tbsp.
Iodized salt – 2 ½ tbsp.
Lemon – ½ piece
Black pepper powder – ¾ tbsp.
Roasted jeera powder – ¾ tbsp.
Chat masala – ¾ tbsp.
Red chilli powder – ½ tbsp.
Potatoes – 250 gms.
Semolina rava – 250 gms.
Wheat flour – 1 cup
Eating soda – ¼ tbsp.
Onions – 2 No. finely chopped
Coriander powder – ¼ tbsp.
Oil to deep fry.

Instructions

How to make pani puri recipe:

Pani puri or Golgappa can be divided into four parts as shown below:

Preparation:

Soaking white peas will save the time of cooking and gives you a good flavour. So soak peas for 6 hours.
If you are planning to make this recipe for an evening then it’s a good idea to soak during mornings.
Once soaked, put them in a pressure cooker and cook for 4 whistle blows to get mashed or soft peas. If you like to stuff medium-boiled then cook for only 3 whistles.
Pressure cook potatoes by adding little water and cook for 2 whistle blows.
Soak tamarind by adding little water and keep aside.

Making of Pani:

For many street vendors this is the important point to attract people with its flavor.
In a mixer grinder put ginger, green chillies, mint and coriander leaves, 1 tbsp. each rock (black salt) and iodised (crystal salt) and grind for a second.
Add little water and grind to a smooth paste. Street vendors make this recipe in large quantity and keep aside. Whenever pani is out of stock they mix this spice paste and water.
Extract tamarind pulp and keep aside.
When you are ready to make pani, mix green paste, tamarind pulp, little black pepper, jeera powder(roasted tastes good), lemon juice, spice powder ( garam masala or chat masala), salt and red chilli powder (optional as per your spiciness) and mix well.

Making of Stuffing:

Mash white peas with a masher and keep aside.
Similarly, mash potatoes with fork or masher and keep aside.
When you are ready to make the stuffing, mix potato mash and white peas, add finely sliced onions, coriander leaves, a little salt, black pepper, coriander powder, jeera powder and red chilli powder.
Mix all ingredients and keep aside.

Making of Puri:

In a wide plate add semolina rava, wheat flour, rice flour (optional), salt and soda (optional).
Mix all ingredients and add water in small batches and knead the dough like a chapati dough.
Keep aside for 15 minutes covered with a wet cloth so that rava soaks and becomes soft.
Divide dough into small portions and roll them to make chapati shape.
Try to make large shape so that they need to cut into a circular shape with a mould.
Cut them and keep aside.
Heat oil in a kadai, to check the temperature, put the small dough and check.
Wheat oil is ready, put puri in oil and deep fry till they swell like a ball and turn its colour to a golden brown.

Recipe Video

How to make pani puri recipe:

Preparation:

1. Put white peas in a bowl and add adequate water and soak for 6 hours.

2. Clean peas and add 2 cups of water in a pressure cooker. Cook for 4 whistle blows on medium flame.

Pressure cook white peas to make pani puri.

3. Meanwhile, put little tamarind in a bowl and add glass full water to soak.

Making of Pani:

4. In a mixer grinder, put coriander leaves, mint leaves, green chillies and ginger.

put coriander leaves, mint leaves, green chillies and ginger in mixer grinder

5. Add 1 tbsp. rock salt (black salt), 1 tbsp. iodized salt and blend to soft paste. If needed add little water.

Add rock salt and normal salt to make pani puri

6. Once tamarind is soaked, squeeze to extract its pulp. Filter through your hands and pour in a large vessel.

7. Put green paste in tamarind pulp, add lemon extract, ½ tbsp. black pepper powder and ½ tbsp. roasted jeera powder.

Green paste in tamarind pulp, add lemon extract, black pepper powder and roasted jeera powder.

8. Add chat masala, ½ tbsp. iodized salt, ¼ red chilli powder and mix well. Keep aside.

Making of Stuffing:

9. Remove the lid of the pressure cooker, check whether peas are cooked or not. If they are squeezable with fingers then they are done. Mash with dal masher to make coarse paste. Keep aside.