How to Make Pani Puri at Home

Pani puri or Golgappa as it is called in the North is a favourite street food in India. Since childhood, I have been finicky about hygiene and no amount of taste could lure me to the pani pani thela of the roadside. It helped that my mum was adept at making all chaats at home from delicious pani puri to aloo tikki, chhole bhature and chhole tikki to bhel puri and pav bhaji. There really was no need to eat the street food. I have been making pani puri since I got married and my husband and kids are hooked to it. Not only them but my mother-in-law and her sister are also in love with it. Even my neighbours love it when I make it for our get togethers so why not share my Indian pani puri tips and tricks with all of you.

So here is my pani puri recipe. I will share with you the recipe of pani puri water or golgappe ka pani which I make two ways with raw mango in the mango season and with citric acid crystals otherwise. I will share both with you.

I also make pani puri filling in two ways, one with ragda or a spicy dry peas preparation and the other which is boiled potato and sprout mix. Again I will share both with you.

So let's dive into the magic world of pani poori that explodes in your mouth with spicy, tart goodness.

Pani Puri | Golgappa

Rachna Parmar

Delightful pani puri or golgappa is a much-loved street food in India. Its tasty flavours enamour the young and old alike. Use my easy recipe to make this at home.

5 from 2 votes

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Course Chaat

Cuisine North Indian

Ingredients

  

• Pani Puri Pani Pani puri water
• 1 cup coriander leaves with stems
• 1/2 cup mint leaves
• 3-4 green chillies reduce or increase depending upon the heat you like
• 1 peeled raw mango cut into pieces
• 2 tbsp. Pani puri masala
• 1 tsp. black salt
• 1/2 tsp. sugar
• About 1-2 litre water
• Salt to taste

Instructions

 

• Wash and coarsely chop coriander leaves, mint leaves, green chillies and raw mango. Blend to a fine paste. Dilute with water to get pani puri water. Now add pani puri masala. I buy the Everest one or MDH one. Both are good.
• Add black salt and sugar and if needed more salt. Sugar is added to balance the flavour and to bring out the spicy and tart notes well. It is not to make the pani sweet. Mix and taste. And add salt or pani puri masala if something is lacking.
• Your lipsmacking pani is ready. Chill and serve.

Notes

If you don't have raw mango, you can use 1/4th tsp. citric acid crystals dissolved in water.

You can also use juice of 2 lemons. Some people use tamarind water as well which I personally don't like. But go with what you prefer.

Slightly sweet raw mango will do as well but don't use sweet mango.

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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Now your spicy pani puri pani is ready. If you wish to try yet another variation, add some fresh orange juice to this water. It tastes nice.

Next we move to the pani puri filling

Ingredients and Recipe for pani puri filling:

250 gm. raw peas (soaked overnight)

Boil in some water till fully cooked and mushy. It becomes thick.

Add salt, chilly powder and chaat masala to taste. Use this with finely chopped onion as a pani puri filling.

In case you wish to use sprouts and potato, boil 250 gm. potato and mash it. Sprout 1 cup moong or green gram and lightly steam or boil it with salt. Make a mix of mashed potato with sprouts and add salt, chaat masala and chilly powder to it. Taste and adjust seasoning. Use it with chopped onions as pani poori filling.

Now we move to pani puri puris. I have a trusted vendor from whom I source these gorgeous puris. But if you wish to make them at home, here is the recipe:

Ingredients for puris:

1 cup rava or sooji

2 tbsp. maida or all-purpose flour

1/8 tsp. baking soda

1 tbsp. oil

2 pinches salt

few tbsp. of water

oil to fry

Recipe:

Knead together rava, maida, baking soda, salt and oil with little water. Keep adding 1 tbsp. of water till you have a stiff dough, not too soft not too stiff.

Now roll out to form a slightly thick roti and using a bowl, cut out round shapes from the roti. Deep fry in hot oil till puffed and golden. You could make more and store in airtight container though making them fresh is best.

Let me warn you that it does take a lot of time to do these and perhaps a couple of times to get them right. So I prefer to buy readymade pani puri.

To make Pani puris:

Keep all the ingredients together -- water, pooris, filling and chopped onions.

Now crack open a hole in the centre of a poori. Put adequate filling with crunchy onion in it. Now dip it in a bowl of spicy pani puri water and waste no time, put it in your mouth.

It's a fantastic experience that you and your family will relish over and over again. Enjoy your yummy pani puri plate. Hope you will make it often.

If you liked this recipe do share with your friends.

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