Pani Puri

Crispy Delight: Mastering the Art of Homemade Pani Puri

Welcome to the world of delicious street food in India, where we’re about to dive into the irresistible charm of Pani Puri. Also known as Golgappa or Puchka, this popular snack consists of crispy puris filled with tangy, spicy water and yummy fillings. If you’re excited to recreate this beloved dish at home, you’re in the right place!

Crispy Puri Perfection

To make great puris, gather these ingredients:

  • 1 cup of semolina (sooji)
  • 1/4 cup of all-purpose flour (maida)
  • A pinch of salt
  • Water for kneading the dough
  • Oil for frying


  • To make great puris, you’ll need 1 cup of semolina (sooji), 1/4 cup of all-purpose flour (maida), a pinch of salt, water for kneading the dough, and oil for frying.
  • Start by mixing the semolina, all-purpose flour, and salt in a big bowl. Gradually add water and knead until you get a firm, smooth dough. Leave the dough covered with a damp cloth and let it rest for 20–30 minutes.
  • Then, divide the dough into small balls of equal size and roll them out into thin discs, around 2 inches in diameter, on a lightly floured surface.
  • Heat oil in a deep pan over medium heat and carefully fry the puris until they turn golden brown and crispy. Once done, let them drain on a paper towel.

Flavorsome Pani

Tangy Tamarind Chutney:

  • Soak a small handful of tamarind in warm water for 15–20 minutes.
  • Remove the pulp and get rid of the fibrous parts.
  • In a bowl, mix the tamarind pulp, 1 tablespoon of jaggery or sugar, 1 teaspoon of roasted cumin powder, 1/2 teaspoon of red chili powder, and a pinch of salt.
  • Stir well until you have a smooth chutney.

Refreshing Mint-Coriander Pani:

  • In a blender, blend a bunch of fresh mint leaves, a handful of coriander leaves, 2 green chilies, a 1-inch piece of ginger, 1 tablespoon of roasted cumin powder, 1 teaspoon of black salt, 1/2 teaspoon of chaat masala, and 1/4 cup of water.
  • Blend until it becomes a smooth paste.
  • Transfer the paste to a large bowl and add 3 cups of water.
  • Mix well and adjust the taste according to your preference.

Preparing the Fiery Fillings:

The classic Pani Puri fillings include boiled and mashed potatoes, sprouted moong beans, and a tangy mixture of chickpeas (chana) with spices. You can also add finely chopped onions, sev (crunchy noodles), and nylon sev for extra crunch.

Assembling the Perfect Pani Puri

  1. Gently crack open a puri at the top to create a small hole.
  2. Fill the puri with your desired fillings.
  3. Add a few drops of tamarind chutney for sweetness and a spoonful of mint-coriander pani for a burst of flavor.
  4. Indulge in a burst of flavors by savoring the entire puri in one delightful bite.

Tips and Tricks:

  • To make the puris extra crispy, ensure that the oil is hot enough before frying them.
  • Add a little bit of semolina to the dough for a crunchier texture.
  • Dial Up the spice and Tanginess to suit your palate.
  • Serve the fillings and pani separately until serving time to keep the puris crisp.
  • Get creative and try different fillings like boiled chickpeas, grated carrots, or paneer for a unique twist.


Now you’re ready to create the perfect Pani Puri in your own kitchen. From the crispy puris to the tangy pani and mouth-watering fillings, this iconic street food will surely leave you craving more. So gather your ingredients, embrace your cooking skills, and treat yourself to a burst of flavors with homemade Pani Puri. Brace Your Taste Buds for a Pani Puri sensation.

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