Pani puri is an all-time favorite street food of India, loved for its burst of flavors and crunchy texture. Also known as “puchka” or “golgappa,” these crispy, puffed puris are filled with delicious aloo masala and dipped in spicy and tangy pani, making them a perfect and refreshing evening snack.
In this recipe, I have shared the perfect ingredient ratios along with a foolproof, tried-and-tested suji–atta golgappa recipe. You will also learn how to prepare flavorful pani using raw mango, giving it a spicy and slightly tangy taste, along with a well-balanced masala.
By following this method, your puris will puff up perfectly every time, turn crispy, and have a good shelf life as well. This easy homemade pani puri recipe brings authentic street-style taste right to your kitchen. Do try this recipe and enjoy delicious pani puri at home!
The key to making street style pani puri at home are
Puri for Pani Puri
- First, use coarse rava (semolina) to achieve crispy puris. Adding a small amount of wheat flour helps bind the dough. Also, add a little papad khar to make the puris fluffy and crispy. You can use baking soda as a substitute. Do not add salt or oil to the puri dough.
- The dough should be tight and stiff; avoid kneading it into a soft consistency. Let it rest for a few minutes so it sets properly.
- Roll the puris thinly. Cover the rolled puris with a damp cloth to prevent them from drying out; otherwise, they will not puff up while frying.
- Heat the oil properly before frying. While frying, gently press the puris so that the moisture inside converts into steam, helping them puff up. You can also sprinkle hot oil over them to assist in puffing. Fry on medium heat until the puris turn crispy and golden on both sides.
- Finally, once the puris have completely cooled, store them in an airtight container to maintain their crispiness and extend shelf life.
Pani Puri Water
- Firstly, for a refreshing summer flavor, add a few raw mango pieces for a slightly tangy and sour taste. Use more coriander leaves than mint leaves. Also, grinding the paste with slightly chilled water helps retain its vibrant green color.
- I use little tamarind pulp and jaggery to give the pani a perfect sweet and tangy balance. You can adjust the spice and sweetness according to your taste.
- Lastly, pani puri tastes best when served chilled.
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Recipe video
Street style Pani Puri Recipe | pani puri with tips | Golgappa or Puchka
Ingredients
For puri
- 1 cup semolina - coarse rava
- ½ cup wheat flour
- ¼ tsp papad khar
- ¾ cup water or as required
- Oil for frying
For pani puri water
- 1 cup raw mango pieces
- 1.5 cup water for boiling raw mango pieces
- ½ cup coriander leaves
- ¼ cup mint leaves
- 4-5 spicy green chilli
- 1 tbsp pani puri masala
- ¼ tsp hing
- 1 tsp black salt
- Salt to taste
- 1 tsp roasted cumin powder
- 2 tbsp tamarind pulp
- 2 tbsp jaggery
- ½ cup water for ginding
- Some ice cubes
- 3 glass or 700 ml water
- 1 tbsp lemon juice
- Some chopped coriander leaves
- Some chopped onion
- 1 tsp red chill flakes
- ¼ cup fried boondi
For pani puri masala
- 4-5 medium size boiled potatoes
- ½ cup boiled kala chana
- ½ cup chopped onion
- 1-2 chopped green chilli
- ¼ cup chopped coriander leaves
- 1 tsp black salt
- Salt to taste
- 1 tsp chaat masala
- 3 tbsp pani puri water
- 2-3 curshed puri
Instructions
Making puri for pani puri
- In a mixing bowl, add 1 cup coarse rava (semolina), ½ cup wheat flour, and ¼ tsp papad khar. Mix well.
- Gradually add ¾ cup water and knead into a tight and stiff dough.
- Cover the dough with a moist cloth and rest for 10–15 minutes.
- Knead the dough again until smooth.
- Take small balls from the dough and shape all the dough in the same way.
- Roll each ball into thin puris. Repeat for all.
- Cover the rolled puris with a wet cloth. Do not let them dry, otherwise they will not puff up.
- Heat oil on medium heat. Add a rolled puri and lightly press it so the moisture on the surface evaporates and the puri puffs up. Sprinkle some hot oil over it. The puri puffs up immediately due to the moisture on its surface.
- Fry all the puris in the same way.
- Store the fried puris in an airtight container.
Making pani puri water
- Heat 1½ cups of water. Add 1 cup raw mango pieces and boil for 5 minutes until soft.
- Remove the mango pieces into a bowl and let them cool. Then transfer them to a mixer jar.
- Add ½ cup coriander leaves, ¼ cup mint leaves, 4–5 green chilies, 1 tbsp pani puri masala, ¼ tsp hing, 1 tsp black salt, salt to taste, 1 tsp roasted cumin powder, 2 tbsp tamarind pulp, 2 tbsp jaggery, and ½ cup cold water. Grind into a paste.
- In a bowl, add some ice cubes and 3 glasses of chilled water. Add the prepared paste and mix well.
- Add chopped coriander leaves, chopped onion, salt to taste, 1 tbsp lemon juice, and ¼ cup fried boondi. Mix well.
- Pani puri water is ready. Chill it in the refrigerator.
Making potato masala for pani puri
- In a mixing bowl, mash boiled potatoes by hand.
- Add boiled chana, chopped onion, 1–2 chopped green chilies, some coriander leaves, 1 tsp black salt, salt to taste, 1 tsp chaat masala, 3 tbsp pani puri water, and 2 crushed puris. Mix well.
- Street-style potato masala is ready to serve with puri.
Assembling pani puri
- Take one puri and make a hole in the center.
- Fill it with potato masala and pani puri water.
Notes
- Use sooji rava (coarse semolina) for the puri.
- The proportion of wheat flour should be half that of the sooji rava.
- Papad khar helps make the puri crispy and fluffy.
- You can use ¼ tsp baking soda instead of papad khar.
- Do not add salt or oil to the puri dough.
- Let the puri dough rest for 10–15 minutes.
- Knead the puri dough until it is smooth.
- Fry the puri on a medium-high flame.