Pani Puri, Paani Puri, Golgappa Recipe

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Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as "golgappas" in northern India and as "poochkas" in West Bengal. When my favourite "panipuriwallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water.

Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes.

Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas .

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Pani Puri, Paani Puri, Golgappa Recipe recipe - How to make Pani Puri, Paani Puri, Golgappa Recipe

Preparation Time:    Cooking Time:     Makes 4 servings
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For The Puris
1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda (bottled)
salt to taste

For The Pani
1 1/2 cups chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
1/3 cup tamarind (imli)
25 ginger (adrak)
4 to 5 green chillies
1 tsp roasted cumin seeds (jeera) powder
1 1/2 tsp black salt (sanchal)
salt to taste

Other Ingredients
1 recipe khajur imli ki chutney
1/2 cup mixed sprouts , boiled
1/2 cup boondi , soaked and drained
For the puris

  1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
  2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
  3. Place these circles under a damp cloth for about 5 minutes.
  4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
  5. Remove, drain on absorbent paper and store in an air-tight container.

For the pani

  1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
  2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
  3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
  4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed

  1. Crack a small hole in the centre of each puri.
  2. Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

  1. You can use ragda instead of the sprouts or boondi.

RECIPE SOURCE : ChaatBuy this cookbook
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Pani Puri, Paani Puri, Golgappa Recipe
 on 08 Apr 16 07:22 PM

Thank you for giving us such a wonderful formulation. It was a very nice experience preparing it. We followed the same procedure and same composition. It took us to the level of satiety, great experience
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Tarla Dalal    Hi Ganesan , we are delighted you loved the Pani Puri recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.
09 Apr 16 10:56 AM
Pani Puri
 on 06 Feb 11 03:36 PM

The pani puri turned out very well, even the kids enjoyed it. I only reduced the chillies for the pani.
Pani Puri
 on 19 Nov 10 11:49 PM

Its a mouth watering recipe!! I used ragda instead of boondi and the combination was delicious! This recipe could give those famous panipuriwallas a run for their money! yummm.