Pani Puri | Puchka Recipe

Pani puri is an infamous Indian snack loved by many people around the globe. This is a tangy yet sweet food bomb in your mouth. Pani puri is also called puchka, gol gappa and many other names all over India. It consists of puri and various types of masala water. Those puris are made of wheat, atta, and masala water from pudina or mint reduction. Today I am going to show you assorted modern-style pani recipes to go along with the puris. Usually, when you eat pani puri or gol gappa near a street vendor, they serve you a sweet pani made from tamarind reduction.

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Delicious tangy yet sweet street style snack.
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The mint pani is supposed to be super spicy and tangy whereas the meetha pani or sweet pani is supposed to add a little sweetness. I personally prefer a mix of both reductions with my puchka. It gives you a slightly spicy and sweet flavour while the puri adds a little crunch to the bite. Nowadays, you can see a lot of modern renditions of pani puri or gol gappa around. They are using several flavours of water to accompany the puris. Today, I am going to share the authentic street-style pani recipe.

Pani puri puchka gol gappa recipe

FAQs about Pani Puri

Can you make and eat pani puri at home?

Though pani puri is street food, however, you can make it and have it in the comfort of your home. Follow the recipe below to learn how to make this delicious snack at home. However, I suggest you to make it and have it fresh for the best experience and taste.

Can you feed gol gappa to Kids?

You can feed pani puri to kids above the age of 5. However, be careful as you need to bite into the puri whole. This might lead to choking. Puchkas are safe to give to children but they need to be watched over as they might choke on it.

Is gol gappa healthy?

Gol gappa is street food and it is not necessarily healthy. However, it does not contain a lot of calories as it is mainly water and a small portion of potato filling. weight watchers do not have to worry about their calorie intake while eating one portion of puchka does not add a lot to their calorie count.

Is pani puri spicy?

The mint water in pani puri can have a bit of spice to it but you can cut it by adding a little sweet water to it. you can also add few onions to cut the spice if you are not looking for a spicy treat.

Without any further ado, let us dive into the recipe.

Pani Puri

Delicious tangy yet sweet street style snack.
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Course: Appetizer
Cuisine: Indian
Keyword: pani puri
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 3
Calories: 1705kcal

Ingredients

For making the puri

  • 1 cup suji
  • tsp baking soda
  • 1 tbsp all purpose flour
  • salt (to taste)
  • water (as required )
  • oil

For making mint water

  • ½ cup mint leaves
  • 1 cup chopped coriander leaves
  • 1 inch giner chopped
  • 2-3 green chillis
  • 1 tbsp tamarind
  • 4 tbsp jaggery powder
  • 1 tbsp roasted cumin powder
  • 1 tsp chaat masala
  • water (as needed )
  • salt (as needed )

For making the stuffing

  • 3 potatoes
  • 1 onion
  • 1 tbsp coriander leaves
  • 1 tsp cumin powder
  • 1 tsp chaat masala
  • 1 tsp red chilli powder
  • salt (as needed )

For making the tamarind water

  • ½ cup tamarind (seedless)
  • ½ tsp cumin seeds
  • ½ tsp ginger powder
  • 1 pinch hing
  • 1 cup jaggery (use according to your taste )
  • 1 tsp oil
  • water (add accordingly )

Instructions

To make the puri

  • Firstly, take a mixing bowl, then take the fine unroasted sooji, 1 teaspoon oil, baking soda and salt. Mix the oil evenly with the sooji using your hand.
  • Now add all purpose flour to this mixture.
  • Then mix again very well so that the all purpose flour is mixed evenly.
  • Then add some water and begin to knead the dough. Sooji absorbs water while kneading. Add water in parts while kneading.
  • Knead to a semi soft elastic dough and keep it in a bowl or pan.
  • Then cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes. You can also keep the dough for an hour.
  • Next, divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining dough covered with the moist kitchen towel.
  • Then with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Using a cookie cutter gives even shape and size to the pooris. You can also make small balls and roll them. But then the puri won't have an even and uniform shape.
  • Now, heat oil for deep frying in a kadai or pan. The oil should be medium hot. Add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.
  • Slid a few pooris in the oil. They will puff up quickly as soon as you add them to the hot oil.
  • Fry them till they are a light golden or golden.
  • Drain them and keep them aside in an air-tight container.

To make the mint water

  • Firstly, Add all the ingredients mentioned below the "mint water" section into a blender and blend it well.
  • Then add some water and grind to a fine chutney.
  • Now, add water according to your requirement.
  • Next, Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
  • You can chill the pani in the fridge or add some ice cubes to it.

For making the tamarind water

  • Firstly, soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.
  • Now, squeeze the tamarind into a pulp and keep aside.
  • Next heat oil in a small pan. Then add cumin seeds, ginger powder, red chilli powder and also hing.
  • Now add the tamarind pulp to the pan and let it cook for 2-3 minutes.
  • Then add the jaggery and salt and cook for 4 to 5 minutes or more till the consistency thickens.
  • Add water to the mixture or have it as it is with the puri.

For making the stuffing

  • Firstly, boil the potatoes until they are soft.
  • Then mash them up and add some onions, coriander leaves, cumin powder, chaat masala powder and salt. Mix well and keep aside to eat with the pan puri
Nutrition Facts
Pani Puri
Amount Per Serving
Calories 1705 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 631mg26%
Potassium 3579mg102%
Carbohydrates 393g131%
Fiber 27g108%
Sugar 245g272%
Protein 20g40%
Vitamin A 1655IU33%
Vitamin C 155mg188%
Calcium 324mg32%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.
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Pani Puri Recipe

Ingredients

For making the puri

  • 1 cup sooji 
  • ⅕ tsp baking soda 
  • 1 tbsp all-purpose flour 
  • salt (to taste)
  • water (as required )
  • oil 

For making mint water 

  • ½ cup mint leaves 
  • 1 cup chopped coriander leaves 
  • 1 inch ginger chopped 
  • 2-3 green chillis 
  • 1 tbsp tamarind 
  • 4 tbsp jaggery powder 
  • 1 tbsp roasted cumin powder 
  • 1 tsp chaat masala 
  • water (as needed )
  • salt (as needed )

Making the stuffing 

  •  3 potatoes 
  •  1 onion 
  • 1 tbsp coriander leaves 
  • 1 tsp cumin powder 
  • 1 tsp chaat masala 
  • 1 tsp red chilli powder 
  • salt (as needed )

For making the tamarind water 

  • ½ cup tamarind (seedless)
  • ½ tsp cumin seeds
  • ½ tsp ginger powder
  • 1 pinch hing
  • 1 cup jaggery (use according to your taste )
  • 1 tsp oil 
  • water (add accordingly )

Instructions

To make the puri for pani puri

  • Firstly, take a mixing bowl, then take the fine unroasted sooji, 1 teaspoon oil, baking soda and salt. Mix the oil evenly with the sooji using your hand.
  • Now add all purpose flour to this mixture.
  • Then mix again very well so that the all purpose flour is mixed evenly.
  • Then add some water and begin to knead the dough. Sooji absorbs water while kneading. Add water in parts while kneading.
  • Knead to a semi soft elastic dough and keep it in a bowl or pan.
  • Then cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes. You can also keep the dough for an hour.
  • Next, divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining dough covered with the moist kitchen towel.
  • Then with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Using a cookie cutter gives even shape and size to the pooris. You can also make small balls and roll them. But then the puri won’t have an even and uniform shape.
  • Now, heat oil for deep frying in a kadai or pan. The oil should be medium hot.Then add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.
  • Slid a few pooris in the oil. They will puff up quickly as soon as you add them to the hot oil. 
  • Fry them till they are a light golden or golden.
  • Drain them and keep them aside in an air-tight container. 

To make the mint water for pani puri

  • Firstly, Add all the ingredients mentioned below the “mint water” section into a blender and blend it well. 
  • Then add some water and grind to a fine chutney.
  • Now, add water according to your requirement. 
  • Then, Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
  • You can chill the pani in the fridge or add some ice cubes to it.

Making the tamarind water for puchka

  • Firstly, soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.
  • Now, squeeze the tamarind into a pulp and keep aside. 
  • Next heat oil in a small pan. Then add cumin seeds, ginger powder, red chilli powder and also hing. 
  • Then add the tamarind pulp to the pan and let it cook for 2-3 minutes. 
  • Then add the jaggery and salt and cook for 4 to 5 minutes or more till the consistency thickens.
  • Add water to the mixture or have it as it is with the puri. 

Making the stuffing 

  • Firstly, boil the potatoes until they are soft. 
  • Then mash them up and add some onions, coriander leaves, cumin powder, chaat masala powder and salt. Mix well and keep aside to eat with the pan puri

Conclusion and tips

This is how you eat a puchka :

  • Crack the top of the puri with a spoon or your hand
  • Then add 2 to 3 teaspoons of the boiled potato-onion filling to the puri.
  • Stir the green pani first and then add it to the puri. Optionally you can add some sweet chutney to the puri. 
  • Add some chopped onions to the puri and have it immediately in one bite.

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About Jeevana

I am a cooking enthusiast with a desire to create and make unique recipes. Find amazing vegetarian and non vegetarian recipes on Gofooddy. Do not forget to tag me if you try any recipe and like it!

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