Pani Puri Recipe

pani puri (golgappa) in hand with puri and potato mixture on the side

5 from 2 votes

Pani Puri, also known as golgappa, puchka, is a popular street food in India where small, hollow, crispy puris are filled with a flavorful potato mixture and sweet, spicy, and tangy water, creating a burst of flavors in each bite.

Course Appetizer

Cuisine Indian

Keyword golgappa, how to make pani puri, pani puri

Diet Vegan

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 148kcal

Author Bhavana Patil

Ingredients

30 puris (or golgappa), store-bought
¼ cup date tamarind chutney optional

For Aloo Stuffing

3 medium potatoes boiled
1 small onion finely chopped
2 tablespoons coriander leaves finely chopped
½ teaspoon roasted cumin powder
½ teaspoon chaat masala
½ teaspoon red chili powder
salt to taste

For Pani

1 cup coriander leaves tightly packed
½ cup mint leaves tightly packed
1 inch ginger
2-3 green chilies
2 tablespoons lemon juice
1-2 ice cubes
¼ cup water (for blending)
½ teaspoon roasted cumin powder
1 tablespoon pani puri masala store-bought
2 pinches hing (asafoetida)
½ teaspoon black salt
½ teaspoon salt
¼ teaspoon black pepper powder
¼ cup tamarind pulp
2 tablespoon jaggery (or sugar)
4 cups water
¼ cup boondi optional

Instructions

Prepare the Puri

I used store-bought poori in this recipe. You can also make these poori's at home. I will share the recipe soon.

Prepare the Potato Filling

Add boiled and mashed potatoes, chopped onions, fresh coriander leaves, roasted cumin powder, chaat masala, red chili powder, and salt in a mixing bowl. Pani puri filling is ready. Keep it aside.
If desired, you can also add boiled black chickpeas to this mixture.

Prepare the Pani

In a blender, add coriander leaves, mint leaves, ginger, green chilies, lemon juice, ice cubes, and water. Blend until smooth. Adjust the consistency by adding more water if needed.
Transfer the mixture to a large bowl. Add roasted cumin powder, pani puri masala, hing, black salt, salt, black pepper powder, tamarind pulp, jaggery, and chilled water. Mix everything well. Pani is ready.
When preparing pani puri, I personally prefer to filter the pani mixture. Use a strainer and carefully pour the pani into a container. Use a spoon or ladle and gently press down on the mixture to extract all the flavors.
Add boondi now if you like soft boondi. If you like crispy boondi, then add it while serving.

Assemble and Serve

Place the puris on a serving plate or tray. Also, have the pani and potato mixture ready nearby.
Take the puri in your hand and gently poke a hole using your thumb or a spoon for filling.
Take some potato filling in a spoon and put it inside the puri.
Dip the stuffed puri into the cold, tangy spiced pani and enjoy. You can also pour the pani into each puri using a spoon or ladle. Add sweet tamarind chutney, too, if you like.
Eat it soon as you make it. Otherwise, the puris will get soggy. Also, encourage everyone to have it in one bite.

Nutrition