Pani Puri (Golgappa)
Pani puri is India's favourite street snack: crisp hollow puris filled with potato and chickpeas then flooded with spicy mint-tamarind water. It bursts in your mouth with flavour. Known as golgappa in the north and puchka in the east, it is a snack with a thousand fans.
Why You Will Love This Pani Puri
- A burst of tangy, spicy, sweet and crunchy flavours in one bite
- Fun to assemble and perfect for parties
- The pani and filling can be prepared ahead
Ingredient Notes
Puris: Crisp, hollow shells, homemade or store-bought. Pani: A spiced water made from mint, coriander, green chilli, tamarind and black salt. Filling: Boiled potato, chickpeas or sprouts with chaat masala. Sweet tamarind chutney: Balances the heat.
Tips for Perfect Pani Puri
Chill the pani well. Fill the puris just before serving so they stay crisp. Taste the pani and adjust the salt, tang and heat before serving, as the flavour should be bold.
Serving and Storage
Serve each puri filled and dunked in pani, and eat it in one bite. The pani keeps for two days in the refrigerator, and unfilled puris stay crisp for two weeks in an airtight container.
Frequently Asked Questions
What is the difference between pani puri and golgappa?
They are essentially the same snack with different regional names. Golgappa is common in North India, pani puri in Maharashtra and the west, and puchka in the east.
How do I make the puris crisp?
Use a stiff dough of semolina and flour, roll thin, and fry in hot oil until they puff up and turn golden. Cool completely before storing.
Can I make the pani ahead?
Yes. It keeps for two days in the refrigerator and tastes better after resting. Chill well and add boondi or lemon just before serving.
Can I use store-bought puris?
Yes. Ready-made puris are widely available and save time. Check that they are crisp and not stale.
How do I adjust the spice level?
Add more green chillies or black pepper for heat, or more tamarind and jaggery for sweetness and tang.
How do I store puris?
Keep them in an airtight container for up to two weeks. Fill them just before eating.
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- Punjabi Samosa: crisp pastry filled with spiced potato and peas
- Mumbai Pav Bhaji: buttery spiced vegetable mash with toasted pav
- 24 whole ready-made puris (small, crisp and hollow)
- 1 cup boiled potato (peeled and cut into small cubes)
- 1/2 cup boiled chickpeas (drained)
- 1 pinch chaat masala (for the filling)
- 1 cup fresh mint leaves (packed)
- 1/2 cup coriander leaves (packed)
- 2 whole green chillies (adjust to taste)
- 2 tablespoons tamarind pulp (seedless)
- 1 teaspoon roasted cumin powder
- 1 teaspoon black salt (kala namak)
- 1 tablespoon jaggery (grated)
- 4 cups cold water
- 1 Wash the Herbs and ChilliesWash 1 cup of fresh mint leaves and 1/2 cup of coriander leaves in cold water and drain them well. Cut the 2 green chillies into two or three pieces each.Tip: Pick the mint leaves off the stems. Thick stems can make the pani taste bitter.
- 2 Blend the Green PastePut the mint, coriander and green chillies in a blender with 1/2 cup of the cold water. Blend for 1 to 2 minutes, until you have a smooth, bright green paste.Tip: Use cold water, as warm water turns the mint dark and dull.
- 3 Strain the PastePour the paste through a fine sieve into a large jug, pressing it with the back of a spoon to squeeze out all the flavour. Discard the fibres left in the sieve.Tip: Straining gives a smooth pani that is easy to pour into the puris without leaving bits that block the hole.
- 4 Mix the PaniAdd the remaining 3 1/2 cups of cold water, 2 tablespoons of tamarind pulp, 1 tablespoon of grated jaggery, 1 teaspoon of roasted cumin powder and 1 teaspoon of black salt to the jug. Stir until the jaggery dissolves.Tip: Black salt gives pani puri its distinctive smell and flavour, so do not replace it with regular salt if you can help it.
- 5 Taste and Balance the FlavoursTaste the pani. It should be tangy, spicy, a little sweet and well salted. Add more tamarind for tang, jaggery for sweetness, chilli for heat or black salt for savouriness, until it tastes balanced.Tip: The pani will taste a little less strong when cold and after it meets the puri, so make it slightly bolder than you think you need.
- 6 Chill the Pani for 30 MinutesCover the jug and chill the pani in the fridge for at least 30 minutes, until very cold.Tip: Ice-cold pani is what makes pani puri so refreshing. For an extra chill, drop a few ice cubes in just before serving.
- 7 Prepare the Potato and Chickpea FillingPut the 1 cup of boiled potato cubes and 1/2 cup of boiled chickpeas in a bowl. Sprinkle over a pinch of chaat masala and a pinch of salt and toss gently.Tip: Let the boiled potatoes cool and dry for a few minutes first, so the filling does not turn mushy.
- 8 Lightly Mash and Season the FillingMash the filling very lightly with the back of a fork so that the potato and chickpeas stay chunky but cling together. Taste and add more salt if needed.Tip: Do not mash it into a paste. Small chunks give a better texture inside the crisp puri.
- 9 Arrange the PurisArrange the 24 puris on a large plate or tray in a single layer. Check each one and set aside any that are cracked or broken.Tip: Keep the puris in an airtight container until you are ready to serve, because they soften very quickly in humid air.
- 10 Crack a Hole in Each PuriGently tap the top of each puri with your thumb to make a small hole, just big enough to fit a teaspoon. Do not crush the sides.Tip: Press softly and in the centre only. A hole that is too big makes the pani spill out.
- 11 Fill Each PuriSpoon about 1 teaspoon of the potato and chickpea filling into each puri.Tip: Do not overfill. Leave space inside for the pani, as the puri needs to hold both.
- 12 Add the Pani and Serve ImmediatelyServe at once. Pour or spoon cold pani into each filled puri until it is nearly full and eat it immediately in one bite.Tip: Serve the puris, filling and pani separately and let everyone assemble their own, so each bite is perfectly crisp. Eat quickly, since the puri begins to soften within a minute.