Pani puri recipe

Pani puri recipe or Golgappa recipe or Puchka recipe – This is the most popular Indian street food and loved by everyone whether kids or adults. You will find many thela or street vendors in every area of the city, but I doubt about the hygiene and cleanliness.

In my entire life, I had pani puri or pakodi only once or twice at the thela. Mom prefers to make it at home always, so am I. My mom even makes the puris at home too. I have no time or not get a chance for making puri at home yet. Maybe in future!!

There are many different names region by region. In Gujarat, many call it ‘Pakodi’. In north India, it is known as golgappas. Near the Mumbai region, it is called pani puri. In Kolkata, West Bengal, it is known as puchka or phuchka.

Also, there are many different variations in the stuffing. I have shared two variations made with kala chana and sprouted moong. In Mumbai and also many other regions, ragda pani puri is also available where hot/warm radga is used as a stuffing.

Here I have shared two types of water/pani recipes. One is teekha pani and second is khatta meetha pani. I prefer later version while hubby prefers the spicy one. There are many other versions too, e.g. lehsuna ka pani, jeera pani aka jaljeera, hing jeere ka pani.

I always keep readymade pani puri masala powder in small bowl or katori. So if anyone feels too spicy, he/she can have plain puri with little stuffing and some sprinkle of masala powder to soothe the throat and palate. This is what people ask to vendor for free at the end. 🙂

Check out other street food recipes
Pav bhaji  //  Vada pav  //  Bhel puri  //  Kathi roll

How to make pani puri recipe (Step by Step Photos):

or Jump to Recipe

Preparation:

• If making kala chana stuffing, do this a day before: Wash the chana under running cold water till water runs clear. Then soak in enough water for 8-10 hours or overnight.
• The next day, discard the soaking water, take chana into the pressure cooker, add fresh water and pressure cook it for 2 whistles on high + 20-25 minutes on low-medium heat or till chana are soft. Let the pressure go down by itself the open the lid. Drain the liquid and let the chana cool down completely.
• If making sprouted moong stuffing, start 2 days before since sprouting moong process will take two days. At the day of making this recipe, boil the sprouted moong for 1 whistle only on medium heat in the pressure cooker. Drain the liquid and let boiled sprouts cool completely.
• On the day of making it, Also boil the potatoes in the pressure cooker till they are soft. Once cool to touch, peel the skin and roughly mash the potatoes.

Preparing teekha pani or spicy water:

1) Take washed mint leaves and coriander leaves in the blender jar.

2) Add pani puri masala powder.

3) also add black pepper powder

4) and black salt.

5) Add regular salt as per your taste.

6) oh forgot, also add ginger and green chilies. Adjust the green chilies as per your liking spice level.

7) Add 1 cup of water.

8) Grind it till everything is smooth and ground.

9) Pour the prepared ground mixture into a large bowl or pitcher. Add remaining 3 cups of water in the blender jar, swirl it and pour it into the bowl, so we do not waste any goodness.

10) Squeeze the fresh lemon juice and stir to combine. Taste the water and adjust the salt or lemon juice as needed. Keep in the refrigerator.

Preparing khatta meetha pani,

1) Take tamarind and jaggery in a small bowl.

2) Add hot/warm water and let it rest for 30 minutes.

3) follow the same instruction mentioned above for tikha pani, but do not add lemon juice.

4) After 30 minutes, squeeze the tamarind slightly and dissolve it well.

5) Add roasted cumin powder

6) and fennel seeds powder.

7) Stir well to combine.

8) Add this tamarind jaggery water to the prepared mint coriander pani.

9) Stir well. to make it chilled either use chilled water or make ahead of time and keep in the refrigerator to chill.

Preparing stuffing or masala:

1) Take mashed potatoes and boiled chana in the bowl.

2) Add salt, masala powder and chopped coriander leaves

3) Mix well to combine and it is ready.

4) Similarly, make sprouted moong masala. Take boiled sprouts, boondi, and mashed potatoes in a bowl.

5) Add salt, masala powder.

6) Mix well so everything is incorporated well.

Now we have everything (pani, masala, chopped onions, puri) ready for assembling and eating.

1) Start by gently making a hole in the center of the puri.

2) Make sure not to break it.

3) Add 1-2 teaspoons of stuffing.

4) also, add some onions. It is optional, though.

5) Now fill the puri with water. For photo purpose, I am using the spoon. You know better, we just dip the puri in the bowl of pani to fill it.

6) Now this will go immediately in your mouth before it gets soggy and water starts licking.

Serving suggestion: Do you really need this info?
Notes:

• The ingredients measurements given above for each stuffing and pani are enough for 40-50 puris. If you want to make it both pani then make the ½ quantity of tikha pani and ½ of khatta meetha. Same goes for stuffing as well.
• Understand the OR mentioned between the #1 and #2. Don’t rush it otherwise you will have too much leftover. Leftover isn’t bad, you may just have to buy extra puris. 🙂
• Always prepare the pani few hours before and make it chilled in the refrigerator. Or use the chilled water to make the pani puri water.
• If your mint-coriander mixture is not ground properly, then you may need to strain the pani. We don’t want the bite of any ingredients in the water.
• If you have tamarind date chutney on hand, then you can add 2-3 tablespoons of it in the mint-coriander pani instead of soaking tamarind and jaggery to make khatta meetha pani.

5 from 1 vote

Print

Pani puri recipe (Golgappa recipe)

US measuring cups are used (1 cup = 240 ml)

Course Snack

Cuisine Indian, Mumbai street food

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 4 servings

Author Kanan

Ingredients (1 cup = 240 ml)

• 40-50 Puri (golgappa)
• ½ cup Onion finely chopped
• Pani puri masala powder as needed, I have used MDH brand

#1. Kala chana stuffing:

• ½ cup Dry Kala chana (black chickpeas or desi chana) soaked for 8 hours and boiled till soft, Black chickpeas
• 2 small Potatoes boiled, peeled and roughly mashed
• ½ teaspoon Pani puri masala powder
• Salt to taste
• 1 tablespoon Cilantro or coriander leaves chopped finely

OR #2. Sprouted moong stuffing:

• ¾ cup Sprouted moong boiled
• 2 small Potatoes boiled, peeled and roughly mashed
• ½ cup Boondi
• ½ teaspoon Pani puri masala powder
• Salt to taste

#1. Teekha pani or pudina pani:

• 1 ¼ cups Mint leaves tightly packed
• ½ cup Cilantro or coriander leaves tightly packed
• 1 inch Ginger
• 2-3 Green chilies Add more for more spicy water
• ½ teaspoon Pani puri masala powder
• ¼ teaspoon Black pepper powder
• ½ teaspoon Black salt (Kala namak)
• Salt to taste
• 2 tablespoons Lemon juice
• 4 cups Chilled water
• 1-2 tablespoons Boondi for garnishing

OR #2. Khatta meetha pani:

• 2 tablespoons Tamarind seedless
• 3 tablespoons Jaggery (Gur)
• ½ cup Warm water
• ½ teaspoon Roasted cumin powder
• ½ teaspoon Fennel seeds powder
• + teekha pani ingredients mentioned above minus lemon juice

Instructions

Preparation:

1. If making kala chana stuffing, do this a day before: Wash the chana under running cold water till water runs clear. Then soak in enough water for 8-10 hours or overnight.
2. The next day, discard the soaking water, take chana into the pressure cooker, add fresh water and pressure cook it for 2 whistles on high + 20-25 minutes on low-medium heat or till chana are soft. Let the pressure go down by itself the open the lid. Drain the liquid and let the chana cool down completely.
3. If making sprouted moong stuffing, start 2 days before since sprouting moong process will take two days.
4. At the day of making, boil the sprouted moong for 1 whistle only on medium heat in the pressure cooker. Drain the liquid and let boiled sprouts cool completely.
5. On the day of making pani puri, Also boil the potatoes in the pressure cooker till they are soft. Once cool to touch, peel the skin and roughly mash the potatoes.

Making teekha pani or spicy water:

1. Take washed mint leaves and coriander leaves in the blender jar.
2. Add pani puri masala powder. also add black pepper powder, black salt, regular salt as per your taste, ginger and green chilies.
3. Add 1 cup of water.
4. Grind it till everything is smooth and ground.
5. Pour the prepared ground mixture into a large bowl or pitcher. Add remaining 3 cups of water.
6. Squeeze the fresh lemon juice and stir to combine.
7. Taste the water and adjust the salt or lemon juice as needed. Keep in the refrigerator.

making khatta meetha pani,

1. Take tamarind and jaggery in a small bowl.
2. Add hot/warm water and let it rest for 30 minutes.
3. follow the same instruction mentioned above for tikha pani, but do not add lemon juice.
4. After 30 minutes, squeeze the tamarind slightly and dissolve it well.
5. Add roasted cumin powder and fennel seeds powder. Stir well to combine.
6. Add this tamarind jaggery water to the prepared mint coriander pani. Stir well.

Making stuffing or masala:

1. Take all the potato masala ingredients in a bowl
2. Mix well to combine and it is ready.
3. Similarly, mix sprouted moong masala ingredients in a bowl.

Assembling and eating pani puri recipe:

1. Start by gently making a hole in the center of the puri.
2. Make sure not to break it.
3. Add 1-2 teaspoons of stuffing.
4. also, add some onions. It is optional, though.
5. Now fill the puri with water.
6. Now this will go immediately in your mouth before it gets soggy and water starts licking.