Pani Puri Recipe (Gol Gappa / Puchka)

 

Pani Puri Recipe (Gol Gappa / Puchka)

Prep Time: 45 mins
Cooking Time: 15 mins
Total Time: 1 hour
Serves: 4–6 people

🍽️ What is Pani Puri?

Pani Puri, also known as Gol Gappa in North India and Puchka in Bengal, is a beloved Indian street food. It's a crispy, hollow puri filled with spicy and tangy flavored water (pani), sweet tamarind chutney, mashed potatoes, chickpeas, and spices. It’s an explosion of flavor in every bite—spicy, tangy, sweet, and crunchy!

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📝 Ingredients

For the Puri:

• 1 cup semolina (sooji/rava)

• 2 tbsp all-purpose flour (maida)

• Salt, a pinch

• Warm water, as needed

• Oil, for deep frying

For the Pani (Spicy Water):

• 1 cup fresh mint leaves

• 1/2 cup coriander leaves

• 1-inch ginger

• 2-3 green chilies

• 1 tbsp tamarind pulp

• 1/2 tsp black salt

• 1/2 tsp roasted cumin powder

• Salt to taste

• 3 cups chilled water

• 1 tsp lemon juice

For the Filling:

• 2 medium boiled potatoes, mashed

• 1/2 cup boiled chickpeas (or white peas)

• 1/2 tsp chaat masala

• Salt to taste

For Sweet Tamarind Chutney (optional but recommended):

• 1/2 cup tamarind pulp

• 1/2 cup jaggery (or sugar)

• 1/2 tsp roasted cumin powder

• 1/2 tsp black salt

• A pinch of red chili powder

  
  
  

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🔪 Step-by-Step Method

Step 1: Making the Puri

1. In a mixing bowl, add semolina, all-purpose flour, and a pinch of salt.

2. Gradually add warm water and knead to a tight, smooth dough.

3. Cover with a damp cloth and let it rest for 20-30 minutes.

4. After resting, knead again briefly.

5. Divide the dough into small balls and roll each one into thin circles (like small puris).

6. Heat oil in a pan. Once hot, fry the puris until golden brown and puffed. Drain on paper towels.

7. Let them cool completely. Store in an airtight container.

🔔 Tip: Always fry puris on medium heat to ensure they puff up evenly.

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Step 2: Preparing the Pani

1. In a blender, add mint, coriander, ginger, green chilies, and tamarind pulp.

2. Add a few tablespoons of water and blend into a smooth paste.

3. Strain the paste to remove fibers.

4. Add the paste to 3 cups chilled water.

5. Mix in black salt, cumin powder, salt, and lemon juice.

6. Chill in the refrigerator for 30 minutes for best flavor.

🧊 Optional: Add crushed ice while serving for a refreshing chill.

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Step 3: Making the Filling

1. In a bowl, combine mashed potatoes, chickpeas, salt, and chaat masala.

2. Mix well.

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Step 4: Sweet Tamarind Chutney

1. In a pan, mix tamarind pulp and jaggery. Simmer on low until slightly thick.

2. Add black salt, cumin powder, and red chili powder.

3. Let it cool before serving.

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📸 Images of Pani Puri

Here are some visuals to help guide your cooking:

🖼️ Puri Dough and Shaping:

🖼️ Fried Crisp Puri:

🖼️ Green Pani and Filling:

🖼️ Assembled Pani Puri:

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🧂 Serving Instructions

1. Crack the top of each puri gently with your thumb.

2. Add 1 tsp of the potato-chickpea filling.

3. Add a few drops of sweet chutney (optional but enhances flavor).

4. Dip or spoon in the chilled pani until full.

5. Eat immediately in one bite—yes, the whole thing!

😄 It’s meant to be messy, fun, and full of flavor!

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🌶️ Variations

• Meetha Pani: Add sugar and tamarind for a sweeter version.

• Fruit Pani Puri: Use mashed boiled potatoes mixed with pomegranate seeds and boondi.

• Ragda Puri: Replace chickpeas with white pea curry (ragda) for a Mumbai-style twist.

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👩‍🍳 Tips for Perfect Pani Puri

• Use fine semolina for the crispiest puris.

• The dough must be stiff, not soft.

• Chill the pani before serving for best taste.

• Adjust chili and tamarind to your preferred spice-sour balance.

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🌍 Regional Names

• Pani Puri (Maharashtra)

• Gol Gappa (Delhi, Punjab)

• Puchka (West Bengal, Assam)

• Gup Chup (Odisha, Chhattisgarh)