HomeSnacksChaat RecipePani puri recipe | pani poori recipe | golgappa recipe | street...

Pani puri recipe | pani poori recipe | golgappa recipe | street style pani puri | puchka recipe

Pani puri, also known as Golgappa, is one of the most beloved street foods in India. It consists of a crispy, hollow puri filled with flavorful potato masala and tangy flavored water. In this recipe, I will share with you a simple and foolproof method for making the perfect crispy puris for pani puri, as well as a special masala recipe. This super easy pani puri recipe is sure to become your new favorite!

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Pani puri recipe | pani poori recipe | golgappa recipe | street style pani puri | puchka recipe

Author Nehas Cook Book
3.67 from 9 votes
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 2 hours
Total Time 3 hours
Course chaat, Street Food
Cuisine Indian
Servings 6 people


For puri for panipuri

  • ¾ cup coarse wheat flour
  • ¼ cup rava
  • 1/8 tsp papad khar
  • 1/3 cup water or as required
  • Oil for frying

For pani puri water

Green paste

  • 1 cup coriander leaves
  • ¼ cup mint leaves
  • 2 green chilli
  • 1 inch ginger
  • Salt to taste
  • ½ tsp lemon juice
  • Some ice cubes

Dry Masala

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 5 dry kashmiri red chilli

Tamarind pulp

  • ¼ cup tamarind - imli
  • ¼ cup jaggery
  • 1.5 cup water


  • Prepared tamarind pulp
  • 2.5 cup water
  • 2 tbsp grinded dry masala
  • 1 tsp chaat masala
  • 1 tsp black salt
  • ½ tsp dry mango powder
  • Salt to taste
  • ½ lemon juice
  • ¼ cup chopped onion - optional

For pani puri masala

  • 4 medium size or 2 cup boiled potatoes
  • ¼ cup boiled black chana
  • 1 medium size chopped onion
  • 1 chopped green chilli
  • ¼ cup coriander leaves
  • 1 tsp black salt
  • Salt to taste
  • 1 tsp chaat masala
  • 1 tbsp dry masala
  • 3 tbsp pani puri water
  • 2-3 crushed puri


Making puri for pani puri

  • In a mixing bowl, add coarse wheat flour, rava, and papad khar. Mix well.
  • Add water gradually and knead tight and stiff dough.
  • Cover dough with a moist cloth and rest for at least 1-2 hrs.
  • Now take small size ball from the dough.
  • Then grease the rolling board with oil and thin roll puri from the dough ball. Make all puri into the same way.
  • Cover rolled puri with a moist cloth. Do not dry roll puri otherwise it will not puff up.
  • Heat oil on medium heat. Add rolled puri and sprinkle some hot oil on it. Puri puffs up immediately due to moisture content on its upper surface.
  • Fry all puri into the same way.
  • Store fried puri in air-tight container.

Making pani puri water

  • Add coriander leaves, mint leaves, green chilli, ginger, salt, lemon juice, and ice cubes in a mixture jar. Grind it into a thick paste.
  • Now in a pan, add coriander seeds, cumin seeds, and dry Kashmiri red chilli. roast it on low flame till it is slightly golden brown. Cool down slightly and grind it into a coarse powder. Keep it aside.
  • Then in a pan, add tamarind, jaggery, and water. Mix well and boil the mixture on the medium-low flame will tamarind becomes soft.
  • Cool down the tamarind mixture and sieve it in a mixing bowl.
  • Then in a mixing bowl, add 2.5 cup water, grinded masala, green paste, chaat masala, black salt, dry mango powder, salt, and lemon juice. Mix well.
  • Add some chopped onion (optional) and mix well.
  • 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, mash boiled potatoes with hand.
  • Add boiled chana, chopped onion, chopped green chilli, coriander leaves, black salt, salt, chaat masala, prepared dry masala, pani puri water, and some 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 the center.
  • Fill with potato masala and pani puri water.


For crispy puri
  • Use coarse wheat flour or bhakhri flour for crispy puri.
  • The addition of rava helps retain puri's crispiness for longer.
  • Papad khar gives crispiness to puri. Do not increase the proportion of papad khar.
  • Knead the tight and stiff dough for puri. Do not knead soft dough.
  • cover with a moist cloth and rest the dough for at least 1 hrs so it will set properly.
  • Roll thin puri for pani puri.
  • Cover roll puri with a moist cloth. Do not dry roll puri otherwise, it will not puff up.
  • Fry puri on medium heat.
  • When frying, press puri slightly and sprinkle hot oil on it.
For pani puri water
Adding lemon juice and ice cubes helps retain the green color of the paste.
Roast dry spices on low flame to enhance their flavor.
Grind masala into a coarse powder.
For potato masala
The addition of pani puri water and crushed puri enhance the flavor of the masala.
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