Pani Puri / Golgappa / Puchka

Pani Puri / Golgappa / Puchka

Ah, the thought of standing in a chaat stand stuffing these yummy yummy delights into our mouths. Pani Puri is a delightful chaat but also a great experience. And making it at home is all the more enjoyable because lately we are all a little too worried about the quality of water everywhere. Also, sitting with the family and passing around the puris to everyone gives us a time to bond.

This Pani Puri is very famous across all over India. It is not only famous in India but also famous in many foreign countries. This Golgappa is famous street snack in Pakistan, Bangladesh and Nepal. The ready to eat Pani Puri box of Haldiram brand is available in Indian stores in most of the western countries. My daughter who is presently in Germany buys the raw puri from the Indian store. This she fries it in the air fryer and prepares the other items at home. She serves this to all her local friends there who like it very much.

The recipe I have shared today is very easy and quick to make. And more importantly, it is made with ingredients that we always have at hand. Enjoy this street food in Mumbai through this video

Pani Puri / Golgappa / Puchka

Pani Puri or Golgappa or Puchka is a very tasty chaat that can also be made at home easily. It is fun to make and eat these, and since they are pretty light we can gorge on them without any guilt, be it a cheat day or not.
Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Chaat, dinner, Snack, Street food
Cuisine: Chaat, Indian, North Indian, Street Food
Keyword: chaat, golgappe, Pani Puri, puchka
Yield: 25 Puris


For Puri

  • 1 cup Semolina Rava, in tamil and sooji, in hindi
  • 3 tbsp Maida All Purpose Flour
  • 1/2 tsp Baking Soda Optional
  • 1/3 cup Lukewarm Water
  • 4 tbsp Oil
  • Oil For frying

For Potato Stuffing

  • 3 Potatoes
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Chaat Masala
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Pepper Powder Or ground pepper

For Theeka Pani (Green Water)

  • 1/2 cup Coriander Leaves
  • 1/2 cup Mint Leaves
  • 2 Green Chillies
  • 1 inch Ginger
  • Tamarind small ball sized
  • 1 tsp Chaat Masala
  • 1 tsp Cumin Powder
  • Asofoetida a pinch
  • Salt to taste
  • 3 cups Cold Water

For Meetha Pani (Sweet water)

  • 1 cup Tamarind Extract
  • 4 tbsp Jaggery
  • 1 tsp Cumin Powder
  • 1 tsp Chaat Masala
  • 1/4 tsp Pepper Powder
  • 1/4 tsp Red Chilli Powder
  • Asofoetida a pinch
  • Salt a pinch

Other stuffings (optional)

  • 1 Onion Medium, finely chopped
  • 1/2 cup Green gram Soaked and sprouted


For Preparing Puris

  • Mix all the dry ingredients (Semolina, Maida, and Baking soda) in a large bowl.
  • Add oil and luke warm water.
  • Knead the dough into a soft pliable ball with your hands. If the dough feels too dry, sprinkle some more water. Cover the dough with a moist cloth and allow it to rest for 30-45 minutes.
  • After the rest time, divide the roll into small balls.
  • Roll them out into circles of not more than 8 cms, and deep fry them until they are golden brown and puffed up.

For Potato Stuffing

  • Boil the potatoes and peel their skin.
  • Mash the potatoes, and add all the given spice powders. Mix them well, and set it aside.

For Theekha Pani

  • In a blender, take washed coriander and mint leaves, along with the green chillies, tamarind and ginger.
  • Blend them into a smooth paste.
  • Take the paste in a large bowl, and add the given spices (chaat masala, cumin powder, salt and asafoetida), and mix well.
  • Now, mix in 3 cups of water and chill the water until you are serving it.

For Meetha Pani

  • Soak tamarind in hot water for 15-20 minutes, filter the water and set it aside.
  • To 1 cup of tamarind extract, add 4 tbsps of jaggery and mix well until it is incorported in.
  • Add the spice powders, and mix along with water.

Assembling Pani puri

  • Make a hole in the fried puris, and fill it with the potato stuffing, onions and sprouts.
  • Add a dollop of the meetha pani, and serve it with a cup of theekha pani.
  • The theekha pani can be poured into the puris just before consuming them, or else the puris start leaking and will become soggy.


  1. Making the puris is totally optional, store bought puris are also good to use. 
  2. Using baking soda in the puris is optional too, it helps them fluff up more. However, even without them the puris develop enough size to be stuffed. 
  3. Meetha Pani can also be substituted with tamarind-dates chutney. 
  4. Onions and sprouts are optional, however using them gives a nice crunch while biting into the puris and the raw onions bring in a great flavour. 
  5. Leftover puris, stuffing, and the water can be crushed and mashed together and that tastes really good too. I do this at home because mostly the leftover puris are the ones that are too broken to be eaten as a whole. 

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