Homemade Pani Puri Recipe: How To Make It [Step by Step]

Homemade Pani Puri Recipe: How To Make It [Step by Step]
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Being a street food buff, my taste buds always yearn for yummy pani puri. I am sure even your taste buds are tinkering as I utter the word pani puri, Isn’t it so? Today I will share pani puri recipe with my readers and trust me, it is super easy and simply irresistible! 

Pani puri is also called Golgappa or Putchka in north of India. It is most famous street chaat item in India cuisine. Fresh and crisp balls of dough (called puri) are loaded with spicy mixture of potatoes, sprouts, sweet chutney, and zesty peppery water.

Rich sweet and sour flavor of peppery water (made from cilantro and mint) along with mixture of spicy potato, sweet chutney and sprouts creates a flavorful explosion in one’s mouth. No wonder pani puri is so popular and nation’s favorite snack. It simply tastes yummy 😊

In this blog post, I would share everything my readers need to know about pani puri. In addition, I will show my readers how to make this dish easily in a step by step manner.

So let’s dive right in!

WHAT IS PANI PURI?

Before I share my recipe, I want to let my readers know what pani puri actually is.

I have a confession to make here, growing up in Mumbai I was a huge street food junkie. Pani puri, ragada pattice, dahi puri and pav bhaji were some street food items that I would regularly pounce on.

Fresh, crunchy and a totally flavorful pani puri (also called as phuchka) is undoubtedly my favorite street food and so is the case with majority of people across India. Currently I stay in the USA, even here this dish is widely popular among the metropolitan cities.

Crispy puri forms the base of this dish. This puri is made by frying small balls of dough. Puri is loaded up with a mixture of spicy potato and chickpea filling. This filling is finished off with hot peppery water and afterward flew in one’s mouth in one go.

Putckas or Golgappas are without a doubt India’s most mainstream street food and one ought to never pass up on an opportunity to eat these while in India.

IS PANI PURI HEALTHY?

Eating pani puri from the roadside eateries is not healthy at all. No matter how tempting this dish is to taste, I would recommend readers to prepare this dish at home.

There is consistently a worry about cleanliness when one consumes puchkas or golgappas from roadside stalls. Moreover, such places either use cheap quality cooking oil or do not maintain the right hygiene.

I would urge my readers to be rest assured as I shall share my easy pani puri recipe. With my step by step recipe the puchkas will certainly turn out to taste exactly like the ones sold outside.

Readers reading this post might also love dishes like dahi puri, sev puri, and papdi chaat. Please find recipes for these dishes on my blog. For this post, I would stick with the recipe of pani puri.

HOMEMADE PANI PURI KA PANI [TEEKHA PANI]

Pani Puri Ka Pani

It is very easy to make pani puri ka pani at home. Follow my easy recipe for pani puri ka pani. Here I shall list all the ingredients and the preparations that follows.

INGREDIENTS FOR PANI PURI KA PANI [TEEKHA PANI/HARA PANI]

  • 1 cup cilantro (dhaniya)
  • 3/4 cup mint (pudina)
  • 1/2 inch roughly chopped ginger (adrak)
  • 3 green chillies roughly chopped (hari mirch)
  • 1 tsp dry roasted cumin powder (bhuna jeera powder)
  • 2 tbsp jaggery
  • 1 tsp chaat masala
  • 1/2 tsp black salt (as per your taste)
  • 1 tsp tamarind extract / lime juice 
  • A pinch of asafetida (hing)
  • 2 cup of cold water (adjust as per consistency or desired thickness)
  • Salt as per taste 

PREPARATION FOR PANI PURI KA PANI [TEEKHA PANI]

  • In a blender add roughly chopped cilantro, mint, ginger, green chillies, dry roasted cumin powder, jaggery, chaat masala, black salt, asafetida, tamarind, ice cubes, and small quantity of water.
  • Grind this mixture to a smooth watery paste. Ice cubes help to retain the green color of the pani.
  • Transfer the pani from the blender to a large bowl. Add few more cups of cold or normal water. This will adjust the consistency of the teekha pani.
  • Cool down the teekha pani by putting it in the fridge for a timespan between 30 minutes to an hour. One can even add some ice cubes into it.
  • Give the teekha pani a nice stir, if needed add any seasoning to it.
  • Finally, add boondi to the teekha pani just before serving it.
  • Pani puri ka pani can be prepared approximately within 30 minutes.
  • The ingredients that I have mentioned above for pani puri ka pani are sufficient to prepare 8 to 10 servings.

PANI PURI KA MEETHA PANI [SWEET CHUTNEY]

Image of Pani Puri Meetha Pani
Pani Puri Ka Meetha Pani

Just as the teekha pani, meetha pani for pani puri is also very easy to make at home. Follow my easy recipe for pani puri ka meetha pani. Here I shall list all the ingredients and the preparations that follows.

INGREDIENTS FOR PANI PURI KA MEETHA PANI [SWEET CHUTNEY]

  • 3 tbsp tamarind extract or tamarind (deseeded imalee)
  • 1 cup dates (deseeded khajoor) 
  • 3 tbsp jaggery (grated)
  • 1 tsp roasted cumin powder
  • 1/4th tsp  red chilli powder
  • 3/4th tsp black salt
  • 1 cup cold water 

PREPARATION FOR PANI PURI KA MEETHA PANI [SWEET CHUTNEY]

  • Deseed the dates and tamarind. Wash both in some clean water. 
  • In a saucepan pour water, add all ingredients such as dates, tamarind, black salt, jaggery, chili powder,  and jeera powder.
  • Mix the ingredients well and simmer the mixture for approximately 15 to 20 minutes. 
  • Once the mixture cools down, blend it in a blender and strain the mixture through a sieve.
  • While sieving one can use a spoon to extract as much chutney as possible. Discard the remaining part from sieve. 
  • Mix the chutney once. Now the chutney is ready to be served. 

HOW TO MAKE PANI PURI STUFFING [THREE TYPES OF STUFFING]

It is very easy to make pani puri stuffing at home. I will cover three types of stuffing that is served along with pani puri. Follow my easy step by step recipe for pani puri stuffing. I shall list all the ingredients and the preparations that follows.

INGREDIENTS FOR PANI PURI STUFFING [ALOO AND CHANA STUFFING]

Image For Pani Puri Stuffing
Pani Puri Aloo Stuffing

Follow the ingredients listed below for making the aloo and chana stuffing for pani puri.

  • 1/2 cup black chana which is soaked and boiled (soak overnight).
  • One large potato (boiled, peeled and mashed).
  • 2 green chillies finely chopped (optional).
  • 1 tsp black salt.
  • 2 tbsp cilantro chopped.
  • 1 tsp chaat masala.
  • One tsp red chilli powder.
  • 1 tsp roasted jeera powder.

PREPARATION FOR PANI PURI STUFFING [ALOO AND CHANA STUFFING]

  • Rinse and soak kala chana overnight. Soak the chana for 8 hours in water.  Drain the water and wash the chana once. 
  • In a pressure cooker add chana, water, and salt. Pressure cook the chana on medium flame for at-least 4 whistles.
  • Make sure the chana is completely cooked. Once the chana is cooked, turn off the stove, open the pressure cooker carefully.
  • Remove the excess water to drain the boiled chana. You can even boil chana and potato together in the same cooker. 
  • Once the boiled potato cools down, peel the potato skin and mash it. 
  • In a large mixing bowl add boiled potato and boiled chana. 
  • Add green chillies, chopped cilantro, roasted jeera powder, red chilli powder, chaat masala, black salt.
  • Mix everything well. The aloo chana stuffing is now ready to be served. 

INGREDIENTS FOR PANI PURI STUFFING [ALOO AND MOONG STUFFING]

Image of Pani Puri Moong Stuffing
Pani Puri Moong Stuffing

Follow my listed ingredients below for making the aloo and moong stuffing for pani puri.

  • 1/2 cup moong which is soaked and parboiled.
  • One cup potato (boiled, peeled and mashed aaloo).
  • 1 tsp black salt (kalaa namak as per taste). 
  • 1/2 tsp cumin powder (roasted jeera powder).
  • One tsp red chilli powder (laal mirch).
  • 1  tsp chaat masala.

PREPARATION FOR PANI PURI STUFFING [ALOO AND MOONG STUFFING]

  • Partially cook the sprouts of your choice, add a little bit of salt while steaming / boiling sprouts. Do not overcook the sprouts. 
  • In a mixing bowl add potatoes. Make sure that the potato is boiled, peeled and mashed properly. 
  • Once the sprouts are parboiled transfer them into the same mixing bowl. 
  • Add coriander, cumin powder, chilli powder,  black salt and regular salt. Mix everything well. 
  • Finally add boondi, mix everything well. Aloo sprout stuffing is now ready to be served. 

HOW TO MAKE MOONG SPROUTS

  • If you are using sprouts stuffing for pani puri  then you may need an additional day or two for sprouting the moong.
  • Wash the moong under tap water until water runs clear.
  • Soak the moong or choice of beans for at least 6 to 8 hours, now wash soaked moong beans again and drain in a colander. 
  • For sprouting, one can either roll and tie the soaked and drained moong beans tightly in a clean muslin cloth.
  • One can drain the moong beans and transfer it in a container, cover it and set it aside at least overnight. 

INGREDIENTS FOR PANI PURI STUFFING [RAGADA STUFFING]

Pani-Puri-Ragada-Picture

Follow my listed ingredients below for making the ragada stuffing for pani puri. It is super simple

  • 1 cup white peas (Safed vatana).
  • 4 cups of water.
  • 1/2 tsp turmeric.
  • A pinch of asafetida (hing).
  • 1/2 tsp red chilli powder. 
  • Salt as per your taste.

PREPARATION FOR PANI PURI STUFFING [RAGADA STUFFING]

  • Rinse and soak white peas overnight. Ensure the peas is soaked at least for 8 hours in enough water. 
  • Once soaked, drain the excess water and rinse white peas once again in freshwater. 
  • In a pressure cooker now add white peas, turmeric, salt, asafetida and water. Mix it well.
  • Pressure cook white peas on medium low flame for at least 6 to 7  whistles or 10 to 11 minutes until they become soft and mushy. 
  • White peas usually take a longer time to cook, if white peas have not cooked yet then do additional 2-3 whistles. 
  • Once white peas are cooked completely, turn off the stove, open the cooker lid when it’s safe and pressure has been released. 
  • Ensure cooked white peas are soft and mushy peas. Check the consistency if required. Add water and add any seasoning if needed. Ragada shouldn’t be too thick or too watery. 
  • Add chilli powder to hot ragada and mix it well. Now ragada is ready to use as filling for pani puri. 

HOW TO MAKE PANI PURI RECIPE [PRINTABLE RECIPE CARD]

Although I have shared my pani puri recipe in much detail above, I want my readers to have this pani puri recipe in a nice printable format.

My readers can certainly print this recipe for free. In this way, my readers will have my recipe in their record. I really hope my readers like my recipe and that they enjoy it with their friends and family.

Image of Pani Puri

Pani Puri Recipe | Pani Puri | Golgappan Recipe | How To Make Pani Puri At Home

Samiksha Sanket
Now make your favorite pani puri at home. Follow my step-by-step pani puri recipe guide. Pamper yourself with this popular snack which is loaded amazing taste. Enjoy this as a snack or serve it to your friends as a starter item in your pot-luck party.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Snack
Cuisine Indian
Servings 4 People

Ingredients
  

Ingredients for Pani Puri Ka Teekha Pani

  • 1 cup Mint Leaves (pudina)
  • 3/4 cup Coriander Leaves (dhaniya)
  • 1/2 inch Ginger (roughly peeled and chopped adrak)
  • 3 pieces Green Chilies (roughly chopped hari mirch)
  • 2 tbsp Jaggery
  • 1 tbsp Chaat Masala
  • 1/2 tbsp Black Salt (as per your taste)
  • 2 tbsp Tamarind Extract 
  • 1 pinch Asafetida (hing)
  • 1 tbsp Cumin Powder (dry roasted)
  • 1/2 cup Ice Cubes
  • Salt (as per taste)
  • 2 cup Cold Water  (adjust as per consistency or desired thickness)
  • 1/3 cup Salted Boondi

Ingredients for Pani Puri Ka Meetha Pani

  • 1 cup Dates (deseeded khajoor)
  • 3 tbsp Tamarind Extract (deseeded imlee)
  • 3 tbsp Jaggery (grated)
  • 1 tbsp Cumin Powder (roasted)
  • 1/2 tbsp Red Chili Powder
  • 3/4 tbsp Black Salt
  • 2 cup Cold water

Ingredients For Making Puri 

  • 2 cups Coarse Sooji / Semolina
  • 1/4 cup All Purpose Flour
  • Salt as per taste
  • 2 cup Warm Water
  • Oil For Frying

Ingredients For Aloo Chana Stuffing

  • 1/2 cup Black Chana (soaked and boiled)
  • 1 large Potato (boiled, peeled and mashed)
  • 1 tbsp Black Salt
  • 1 tbsp Chaat Masala
  • 2 piece Green Chilies (finely chopped)
  • 2 tbsp Cilantro (chopped)
  • 1 tbsp Red chili powder
  • 1 tbsp Roasted Jeera Powder

Ingredients For Aloo Moong Stuffing

  • 1/2 cup Moong (soaked and parboiled)
  • 1 cup Potato (boiled, peeled and mashed aloo)
  • 1 tbsp Black Salt (as per taste)
  • 1/2 tsp Cumin Powder (roasted jeera powder)
  • 1 tsp Red Chili Powder (laal mirch)
  • 1 tsp Chaat Masala

Ingredients For Ragada Stuffing

  • 1 cup White Peas (safed vatana)
  • 4 cup Water
  • 1/2 tsp Turmeric
  • 1/2 tsp Red Chili Powder
  • 1 pinch asafetida (hing)
  • Salt (as per your taste)

Instructions
 

Preparation For Pani Puri Ka Teekha Pani

  • In a blender add roughly chopped cilantro, mint, ginger, green chilies, dry roasted cumin powder, jaggery, chaat masala, black salt, asafetida, tamarind, ice cubes and little bit of water
  • Grind all the ingredients to a smooth watery paste. Ice cubes help to retain the green color of pani
  • Transfer the pani from the blender in to a large bowl
  • Add one cup of cold or normal water. This helps to adjust the consistency of the pani
  • Cool down the pani in the fridge for 30 minutes to an hour
  • Give the pani a nice stir, check pani for the seasoning, add any seasoning if required
  • Add boondi to the pani just before servicing

Preparation For Pani Puri Ka Meetha Pani/ Meethi Chutney

  • Deseed the dates and tamarind; wash both in clean water
  • In a saucepan pour water, add all ingredients such as dates, tamarind, black salt, jaggery, chili powder, and jeera powder
  • Mix all the ingredients well and simmer it for 15 to 20 minutes
  • Once the mixture cools down, blend it in the mixer and strain the mixture through a sieve
  • While sieving one can use a spoon to extract as much chutney as possible. Discard the remaining part from sieve
  • Mix chutney once and now it is ready to use

Preparation For Puri

  • In a big flat plate, add coarse sooji, all purpose flour and salt as per taste
  • Add warm water into it and knead it very well into a stiff dough; if needed add more warm water
  • Cover the dough with wet muslin cloth and rest it aside for at least 25 to 30 minutes
  • Using a rolling pin, roll out the dough. It shouldn't be thick nor very thin, cut it in round shape with the help of a round cutter
  • Let it rest again for 3-5 mins; cover it with muslin cloth. Meanwhile heat the oil in a deep frying pan
  • Once oil is heated, deep fry the puris till they turn golden brown

Preparation For Aloo Chana Stuffing

  • Rinse and soak kala chana overnight or for at least 8 hours in enough water
  • Drain the water and wash the chana once
  • In a pressure cooker add chana, water and salt
  • Pressure cook the chana on medium flame for at least 4 whistles until the chana is completely cooked
  • Once the chana is cooked, turn off the stove, open the pressure cooker carefully, remove excess water to drain the boiled chana. One can even boil the chana and potato together in the same cooker
  • Once boiled potato cools down, peel the potato skin and mash it
  • In a large mixing bowl add boiled potato and boiled chana
  • Add green chilies, chopped cilantro, roasted jeera powder, red chili powder, chaat masala, black salt. Mix everything well
  • Aloo chana stuffing is now ready

Preparation For Aloo Sprouts Stuffing

  • Parboiled (partially cooked) sprouts of your choice, add a little bit of salt while steaming / boiling sprouts. Don’t overcook it
  • In a mixing bowl add boiled, peeled and mashed potatoes
  • Once sprouts are parboiled transfer them into the same mixing bowl
  • Add coriander cumin powder, chili powder and black salt. Mix it well
  • Add boondi, mix everything well
  • Aloo sprouts stuffing is now ready

Preparation For Ragada Stuffing

  • Rinse and soak white peas overnight or for at least 8 hours in enough water
  • Once soaked, drain the excess water and rinse white peas once again in freshwater
  • In a pressure cooker add white peas, turmeric, salt, asafetida and water. Mix everything well
  • Pressure cook white peas on medium low flame for at least 6 to 7 whistles or 10 to 11 minutes until they become soft and mushy
  • White peas usually take a longer time to cook, if white peas have not cooked yet then do additional 2-3 whistles
  • Once white peas are cooked completely, turn off the stove, open the cooker lid when it's safe and pressure has been released
  • Ensure cooked white peas are soft and check the consistency if required. Add water and any seasoning if needed. Ragada shouldn’t be too thick or too watery.
  • Add chilli powder to hot ragada and mix it well. Now ragada is ready to use as filling for pani puri.
Keyword Golgappa Recipe, How To Make Pani Puri At Home, Pani Puri, Pani Puri Recipe

CLOSING THOUGHTS

I am so glad that you discovered my recipe. Moreover, if you have tried this recipe at home, I want to hear from you. Did you and your friends enjoy it? Please let me know in the comments or find me on your favorite social media channel.

Are you hosting any party at home and don’t know what snack or starters to serve your guests? Well, give yummy pani puri a shot. It will surely save your day. And now you also know how super easy it is to make it.

Do check out other recipes on my blog. You can thank me by sharing my recipes with your friends on social media channels like Facebook, Twitter, Instagram, or Pinterest. Also, subscribe to my recipe newsletter. In this way, you will get notified every time I post new recipes.



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