Pani Puri | Gol gappa

Gems Gems, July 11, 2016

Ask any Indian what’s his favourite food item on which he can munch all day long and you will get the same answer. No price for guessing, its pani puri or golgappa.

Indians are fond of spicy snacks. They call them “chaat”. The “chatpata chaat” items are finger lickingly delicious and every Indian loves chaat. Under this “chaat” category, there fall many spicy and tasty snacks, but panipuri is the most popular and tasty Indian snack.

Not only in India, panipuri is a favourite roadside snack in Pakistan, Nepal and Bangladesh. Panipuri has many names; the name differs according to the region. It is known as “gol gappa” in Delhi, Haryana, Punjab, Bihar and Jharkhand.

In West Bengal, it is known as “puchka” and in Chhattisgarh and Odisha, it is known as “gupchup”. In Gujarat, Andhra Pradesh, Goa, Maharashtra, Karnataka and Tamil Nadu, it is called as “panipuri”. It is known as “pani ke bataashe” in Uttar Pradesh and Rajasthan and “phulki” in Madhya Pradesh. Though the names are different, one is common and that is the love for this snack.

If you to love pani puri like anything and want the easiest and tastiest panipuri recipe, we have good news for you. Here’s how to make pani puri in easy steps. Take a look at this easy, quick and delicious golgappa recipe. You can buy Panipuri wala puris from any general stores


Pani Puri | Gol gappa
Serves: 25-35
Prep time:
Cook time:
Total time:
For Puri:Below is the recipe to make puri. or You can buy "panipuri wala Puris" from any general store.
  • Half cup rava or sooji
  • Half cup maida or all purpose flour
  • Half teaspoon oil
  • A pinch of salt
  • A few teaspoons of warm water
  • Oil for deep frying
For Stuffing:
  • 2-3 medium sized potatoes
  • 1 onion
  • 1 to 1 and a half coriander leaves (finely chopped)
  • 1 teaspoon roasted cumin powder
  • ¼ teaspoon red chilli powder (optional)
  • 1 teaspoon chaat masala
  • Black salt, as per taste
For Pani:
  • Half cup mint leaves (chopped)
  • ¾ cup coriander leaves (chopped)
  • 1 inch ginger, finely chopped
  • 1 green chilli, finely chopped
  • 3 to 3 and a half tablespoon jaggery or sugar
  • 1 tablespoon seedless tamarind
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • Two to three cups of water
  • 1 to 1 and a half tablespoon of boondi (optional)
  • Black salt, as per taste
For Puri
  1. Take a bowl. Add sooji and salt. Add a little water, mix and keep aside for 5 minutes.
  2. Add flour and knead well for 5 minutes in soft dough
  3. Add half teaspoon of oil, cover and keep aside for half an hour
  4. Divide in small balls, roll them in thin circle
  5. Take a round cookie cutter and cut into little circles
  6. Deep fry the puris till they are golden and crispy
  7. Keep aside
For Stuffing
  1. Boil the potatoes until cooked
  2. Peel and chop them
  3. Add finely chopped onion
  4. Add coriander, chat masala, cumin powder and salt.
  5. Mix all these ingredients well and keep aside.
For Pani
  1. Take all the ingredients in blender
  2. Add some water and grind
  3. Take this chutney in a bowl and add 2-3 cups of water. Mix well.
  4. Adjust the seasonings according to your taste.
  5. Add boondi
  6. Keep this pani in fridge for some time. You can also add some ice cubes to this pani.

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