Go Back Email Link
–+ servings
Pani Puri Recipe (Golgappa Recipe)
Print Pin
4.78 from 9 votes

Pani puri recipe (Golgappa recipe)

Pani puri recipe or Golgappa recipe or Puchka recipe – This is the most popular Indian street food and loved by everyone
Course Snack
Cuisine Indian, Mumbai street food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 877kcal
Author Kanan

Ingredients

  • 40-50 Puri (golgappa)
  • ½ cup Red 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:

  • 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, 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 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:

  • Take washed mint leaves and coriander leaves in the blender jar.
  • Add pani puri masala powder. also add black pepper powder, black salt, regular salt as per your taste, ginger and green chilies.
  • Add 1 cup of water.
  • Grind it till everything is smooth and ground.
  • Pour the prepared ground mixture into a large bowl or pitcher. Add remaining 3 cups of water.
  • 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.

making khatta meetha pani,

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

Making stuffing or masala:

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

Assembling and eating pani puri recipe:

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

Nutrition

Calories: 877kcal | Carbohydrates: 134g | Protein: 22g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2149mg | Potassium: 1089mg | Fiber: 17g | Sugar: 18g | Vitamin A: 802IU | Vitamin C: 49mg | Calcium: 125mg | Iron: 4mg
*Nutrition information is a rough estimate for 1 serving
Tried this recipe?Please comment below and give ★ ratings