Puffy and crispy puris are essential components of the beloved Indian street food, pani puri. Also known as ‘puchka’ or ‘puri’ for ‘golgappa,’ these crispy puffed delights, when filled with aloo masala and dipped in spicy pani puri water, become a highly favored evening snack. I’ve shared with you a foolproof, tried-and-tested suji golgappa recipe, along with instructions to recreate street vendor-style pani puri water and masala. This super easy pani puri recipe is sure to become your favorite. Give it a try!
Puri for pani puri
- First, use coarse rava or semolina to achieve crispy puris. Additionally, adding Maida provides binding to the dough; do not substitute it with wheat flour.”
- Puri dough should be tight and stiff; avoid kneading it into a soft consistency. Rest it for at least 1 hour to set properly.
- Roll the puris thinly for pani puri. Also, cover the rolled puris with a cloth to prevent them from drying out; otherwise, they will not puff up.
- Heat the oil properly. When frying the puris, lightly press them and sprinkle hot oil on top to help them puff up easily. Then, keep the flame on medium heat until the puris turn crispy on both sides.
- Lastly, once the fried puris have cooled down, store them in an airtight container for a longer shelf life.
Pani puri water
- Firstly, in Pani Puri, the number of mint leaves is less than that of coriander leaves. Also, using slightly cold water while grinding the paste helps maintain its green color.
- I use tamarind pulp and sugar to impart a sweet and sour taste to the Pani Puri water. You can adjust the level of spiciness and sweetness according to your preference.
- Lastly, Pani Puri tastes great when served chilled.
Please do visit my other related recipe collection like
Pani puri recipe | homemade pani puri recipe | golgappa recipe
For panipuri puri
- 1 cup semolina - coarse rava
- 4 tbsp maida
- ½ cup hot water or as required
- Oil for frying
For pani puri water
- 1 cup or 70 grm tamarind
- 1 cup hot water
- ½ cup mint leaves
- 1 cup coriander leaves
- 6-7 green chilli
- 1 inch ginger
- 5 tbsp prepared tamarind pulp
- 3 tbsp jaggery
- ½ cup water
- Some ice cubes
- Prepared green paste
- 1.5 litre water
- 1 tbsp cumin powder
- 1 tbsp black salt
- 1 tbsp chaat masala
- 1 tbsp jaljeera masala
- Salt to taste
- Pinch of hing
- ¼ tsp black pepper
- Garnish with coriander leaves - fried boondi, red chilli flakes
For pani puri masala
- 5-6 medium size boiled potatoes
- ½ cup boiled black chana
- 1 tbsp ginger green chilli paste
- 1 chopped onion
- Salt to taste
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 1 tsp red chilli flex
- 1 lemon juice
- 1 tsp chaat masala
- Some coriander leaves
- 5-6 crushed poori
Making puri for pani puri
- In a mixing bowl, 1 cup coarse rava (semolina) and 4 tbsp maida. Mix well.
- Heat ½ cup water and knead tight and stiff dough.
- Cover dough with moist cloth and rest for at least 1hrs.
- Now take small size ball from dough. make all dough ball into same way.
- roll thin puri from dough ball. Make all puri into same way.
- Cover rolled puri with cloth. Do not dry rolled puri otherwise it will not be puff up.
- Heat oil on medium heat. Add rolled puri and sprinkle some hot oil on it. Puri puffs up immediately due to moisture contain on its upper surface.
- Fry all puri into same way.
- Store fried puri into air-tight container.
Making pani puri water
- In a mixing bowl, add 1 cup tamarind and 1 cup hot water. Soak tamarind till it become soft.
- Now strain tamarind pulp and keep it aside.
- In a mixture jar, add coriander leaves, mint leaves, green chilli, ginger, tamarind pulp, jaggery, water and ice cubes. Grind it into thick paste.
- Take out grinded paste into mixing bowl. Add 1.5 litre water and mix well.
- Then add cumin powder, black salt, chaat masala, jaljeera masala, salt, hing and black pepper powder. Mix well.
- Garnish with coriander leaves, fried boondi and red chilli flakes.
- Refrigerator pani for 2 hrs so masala flavor absorbs in it.
- Serve street style pani with puri and masala.
Making potato masala for pani puri
- In a mixing bowl, mashed boiled potatoes with hand.
- Add boiled chana, chopped onion, black salt, roasted cumin powder, red chilli flex, lemon juice, chaat masala, coriander leaves and crushed puri. Mix well.
- Street style potato masala is ready to serve with puri.
Assembling pani puri
- Take one puri and make a hole into center.
- Fill with potato masala and pani puri water.
- Use coarse rava or semolina for crispy puris.
- Maida provides binding to the dough; do not substitute it with wheat flour.
- Add hot water and knead the dough tightly and stiffly for puris. Do not knead it into a soft consistency.
- Cover the dough with a moist cloth and let it rest for at least 1 hour so it sets properly.
- Roll the puris thinly for pani puri.
- Cover the rolled puris with a cloth. Do not let the rolled puris dry out; otherwise, they will not puff up.
- While frying, lightly press the puris and sprinkle hot oil on them.
- Fry the puris on medium heat.
- Jaggery balances the flavor of all the spices.
- Adding ice cubes helps retain the green color of the paste.
- You can use pani puri masala instead of jaljeera powder.