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pani puri recipe | golgappa | puchka | home made pani puri |

pani puri recipe | golgappa | puchka | home made pani puri | with amazing 33 images.



pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite “ pani puri wallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water.

Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes.

Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas.

Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani. The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days.

Make sure, you assemble pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Once you are done don’t forget to have a sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end!

Learn to make pani puri recipe | golgappa | puchka | home made pani puri | with detailed step by step recipe photos below.

Pani Puri, Paani Puri, Golgappa Recipe

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Pani Puri, Paani Puri, Golgappa Recipe recipe - How to make Pani Puri, Paani Puri, Golgappa Recipe

Preparation Time:    Cooking Time:    Total Time:     7Makes 7 plates
Show me for plates

Ingredients


For The Puris (makes 42)
1/2 cup semolina (rava / sooji)
1/2 tbsp plain flour (maida)
salt to taste
1/4 cup chilled soda
oil for deep-frying

For The Pani (makes 4 Cups)
3 cups chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
1/2 cup tamarind (imli)
1 tbsp roughly chopped ginger (adrak)
1 tbsp roughly chopped green chillies
1 tsp roasted cumin seeds (jeera) powder
2 tsp black salt (sanchal)
salt to taste
4 tbsp finely chopped jaggery (gur) , optional

Other Ingredients For Pani Puri
1 cup dates (khajur) ki chutney
1 cup parboiled mixed sprouts
1 cup boondi , soaked for 10 minutes and drained

Method
For the puris
    For the puris
  1. Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes.
  2. Knead and divide the dough into 4 equal portions.
  3. Roll a portion of the dough into 175 mm. (7”) diameter circle.
  4. Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
  5. Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 42 circles in total.
  6. Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
  7. Remove and drain on an absorbent paper and store in an air-tight container. Use as required.

For the pani
    For the pani
  1. Soak the tamarind in ¾ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve.
  2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately ¼ cup).
  3. Transfer the paste into a large bowl, add 3 cups of water, black salt and salt and mix well.
  4. If you find the water very spicy, then add jaggery and mix well. Jaggery will balance the spice level making the pani sweet-spicy.
  5. Chill for at least 2 to 3 hours, so that all the flavours blend very well.

How to serve pani puri
    How to serve pani puri
  1. Serve 6 puris with pani in a bowl along with little khajur imli ki chutney, little mixed sprouts and little boondi in a plate.

Handy tips:
    Handy tips:
  1. As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.
  2. You can use ragda instead of the sprouts or boondi.
Nutrient values (Abbrv) per serving
Energy329 cal
Protein9.4 g
Carbohydrates51.8 g
Fiber6.3 g
Fat9.1 g
Cholesterol0 mg
Sodium20.5 mg
Pani Puri, Paani Puri, Golgappa Recipe with step by step photos

Recipe Notes for Pani Puri
    Recipe Notes for Pani Puri
  1. Pani puri, phoolki, puchka or golgappa, is a popular and beloved chaat recipe from India. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference.

    If you are making a mixed sprouts stuffing for Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | then you would require some pre-preparation of 2 days which is mentioned in the below given pani puri recipe with detailed step by step photos and videos. If you are making a boiled chana stuffing then it requires soaking overnight and boiling the next day. Also, if you are using potatoes then boil them in a pressure cooker, cool slightly, peel the skin and use. Here are some other pani puri recipes : 

How to make puri at home
    How to make puri at home
  1. To make homemade puri for pani puri recipe | golgappa | puchka | home made pani puri | in a deep bowl, take semolina.
  2. Add plain flour. You can even make use of whole wheat flour instead of maida. This will help in binding the dough together.
  3. Add salt and mix it well.
  4. Pour chilled soda gradually to make a semi-stiff dough. Instead of soda, you can use normal water but, in that case don’t forget to add baking soda which will help in making fluffy puri.
  5. Knead very well and our dough for puchka puri is ready. Ensure to knead the dough well for 3-4 minutes so the sooji absorbs the soda and help in making puchka crispy.
  6. Cover it with a damp muslin cloth and keep aside for 10 minutes.
  7. To prepare homemade puri for puchka, knead the dough again and divide the dough into 4 equal portions. Keep it covered while you are rolling. At any point, do not leave the dough uncovered, else, the dough will become too dry.
  8. Roll a portion of the dough into 175 mm. (7”) diameter circle without using any flour for rolling. Roll the circle as thin as possible before cutting them into tiny circles, if it is thick then puri will not turn crispy after deep frying.
  9. Cut into 7 equal circles using a cookie cutter or a steel box or a lid of approx. 37 mm. (1½“) to 50 mm. (2”) size. As you are rolling the puris out make sure you keep them covered with a damp muslin cloth. Traditionally the dough is divided into marble sized balls and rolled out individually.
  10. Remove extra dough and mix it with remaining dough.
  11. Repeat step 2 to 4 and make more circles. Keep doing till the dough is over and you get 40 circles in total.
  12. Heat the oil in a deep non-stick pan, carefully drop a few circles at a time. Manage the temperature of the oil all throughout frying them or else the puri will brown quickly and stay raw from inside. Do not overcrowd the pan or else the temperature of oil will drop instantly.
  13. Press it slightly using a perforated spoon till it puffs up and are golden brown.
  14. Flip and fry the puri till golden brown in colour and crisp from both sides. Keep flipping them once in a while to cook evenly.
  15. Remove and drain on absorbent paper. It is very important to drain off excess oil otherwise the Golgappa will be greasy and might turn soggy.
  16. Cool them for at least 4-5 hours before using. Store the golgappa puris in an air-tight container and use as required.

For the pani
    For the pani
  1. To make the puri for pani puri recipe | golgappa | puchka | home made pani puri | wash the mint leaves and transfer them to a mixer jar.
  2. Add coriander leaves. 
  3. Add tamarind pulp to a blender.
  4. Add ginger and green chillies. You can adjust the green chillies according to your preference of spice, still i will recommend to go according to the recipe as the pani needs to be teekha meetha. 
  5. Add cumin seeds powder. You can add cumin seed if you wish to. 
  6. Blend till smooth using 1½ cups of water.
  7. Transfer the mixture into a large bowl.
  8. Add 1½ cups of water.
  9. Add black salt. 
  10. Add salt. 
  11. Mix well and chill in refrigerator for 2-3 hours so that the flavours blend very well. 

How to make pani puri
    How to make pani puri
  1. For preparing Mumbai roadside pani puri | homemade pani puri | puchka | | homemade golgappa | crack a small hole in the centre of each of the 6 puris. Make sure you don’t break the puri. Check out this recipe with detailed step by step photos to make puri at home.
  2. Stuff each puri with mixed sprouts mixture. For an added crunch, add some onions.
  3. Top it with a little meetha chutney.
  4. Dip the entire puri in the teekha pudina pani.
  5. Serve the pani puri | golgappa | puchka | home made pani puri |immediately before it gets soggy and water starts leaking.

Tips for pani puri
    Tips for pani puri
  1. While making the dough for the puri, maida can be replaced with wheat flour. The purpose of adding the flour is to help the dough bind well. 
  2. Instead of soda, you can use normal water but, in that case don’t forget to add baking soda which will help in making fluffy puri.
  3. Cover the dough with a damp muslin cloth, to prevent it from drying. 
  4. The lid used to make circles in the rolled dough should have a sharp circumference. If it is thick or blunt, you won’t get a perfect round. 
  5. Rolling the puris uniformly is extremely necessary. If the puri is thick at the circumference and thin in the centre, it won’t puff well. 
  6. After frying, it is necessary to cool the puris completely befoe storing, else they might lose their crispiness and turn soggy.
  7. While buying mint, look for leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 
  8. Refrigerating the pani for 2 to 3 hours is necessary for the flavours to blend well. 
  9. Make sure, you assemble pani puri just before serving, else it will get soggy and the crispiness of the puri will be lost.

Reviews

Pani Puri, Paani Puri, Golgappa Recipe
 on 27 Oct 22 10:52 PM
5

Tarla Dalal
28 Oct 22 10:37 AM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Pani Puri, Paani Puri, Golgappa Recipe
 on 13 Apr 21 08:39 PM
5

I have to make m favourite pani puri thanks respa Madam
Tarla Dalal
14 Apr 21 07:04 PM
   Thank you for your kind words. Please try the recipe and share your comments with us.
Pani Puri, Paani Puri, Golgappa Recipe
 on 30 Mar 21 09:06 AM
5

Tarladalal receips can never be wrong.
Tarla Dalal
30 Mar 21 02:40 PM
   Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.
Pani Puri, Paani Puri, Golgappa Recipe
 on 07 Mar 21 02:53 PM
5

What can be used as alternative to imli
Tarla Dalal
08 Mar 21 08:03 PM
   There is no alternative to imli in this recipe. However, you can try adding little amchur powder to balance the taste.
Pani Puri, Paani Puri, Golgappa Recipe
 on 23 Jun 20 07:35 PM
5

nice recipe..
Edited after original posting.
Tarla Dalal
16 Jul 20 10:43 AM
   Palak, Thanks for the feedback !!! keep reviewing recipes you loved.
Pani Puri, Paani Puri, Golgappa Recipe
 on 28 Apr 20 09:49 AM
5

Hi maam.... I just want to ask that we like very green pani... So can I make it in advance means 3 hours before or at dinner time instantly
Pani Puri, Paani Puri, Golgappa Recipe
 on 19 Apr 20 03:22 PM
5

Hello ma''am For the puris have we to use baarik rawa or mota rawa as I used mota rawa n my puris didn''t puff up...so just wanted to know which rawa to b used... Pani was mouth watering with just perfect measurements
Tarla Dalal
22 Apr 20 09:28 PM
   Hi, use the regular rava or jada rawa..
Pani Puri, Paani Puri, Golgappa Recipe
 on 11 Apr 20 11:11 PM
5

Dear Ma''am, We thank you so very much for lovely recipe. We are reading your recipies since I was in hotel management college. We all student thank you for your guidance 🙏
Tarla Dalal
12 Apr 20 08:14 AM
   Raghav, so very nice to hear from you. Super delighted that hotel management students are following our recipes. Pease review the recipes you have loved on my website.
Pani Puri, Paani Puri, Golgappa Recipe
 on 30 Jul 17 01:07 PM
5

Mujhe golgappe banane ki vidhi batayiye please Hindi me
Tarla Dalal
31 Jul 17 09:01 AM
   Hi, We have the recipe in English only https://www.tarladalal.com/Puri-For-Pani-Puri-Puri-For-Golgappa-Golgappa-Puri-2808r
Pani Puri, Paani Puri, Golgappa Recipe
 on 22 Jan 17 08:37 PM
5

I tried to make the pani puri according the your instructions but I found that puries are not getting crispy. I am using ground oil to fry at low temperature. Please guide me to correct this. Awaiting for your reply. Manisha Mob no. 8141944365 Surat, Gujarat
Tarla Dalal
23 Jan 17 04:50 PM
   Hi Manisha, the oil is not a problem, while frying the puris, keep the flame on medium and not on low, and keep turning in between to get cooked from both the sides.
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