The Art of Crafting Irresistible Pani Puri at Home

Pani Puri, also known as Golgappa or Puchka, is a beloved street food that has won the hearts of food enthusiasts worldwide. This delightful snack, consisting of crispy hollow puris filled with a combination of spicy, tangy, and sweet flavors, is a sensation for the taste buds.

The Art of Crafting Irresistible Pani Puri at Home - Majestic CHEF

While indulging in Pani Puri from street vendors is an experience in itself, there's something truly special about preparing this iconic dish in the comfort of your own kitchen. In this article, we'll guide you through the steps of creating the perfect Pani Puri at home.


For the Puri:

  • 1 cup semolina (sooji)
  • 1/4 cup all-purpose flour (maida)
  • A pinch of baking soda
  • Water (as needed)
  • Oil for frying

For the Pani (Spiced Water):

  • 1 cup mint leaves, washed
  • 1/2 cup coriander leaves, washed
  • 2-3 green chilies (adjust according to spice preference)
  • 1-inch piece of ginger, peeled
  • 1/2 cup tamarind pulp
  • 1/4 cup jaggery or sugar
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1 teaspoon black salt
  • Salt to taste
  • 4 cups cold water

For the Filling:

  • 1 cup boiled and mashed potatoes
  • 1 cup cooked black chickpeas
  • 1 small onion, finely chopped
  • Tamarind chutney (store-bought or homemade)
  • Sev (thin noodles made from chickpea flour)


Making the Puri:

  1. Prepare the Dough: In a bowl, mix semolina, all-purpose flour, baking soda, and a pinch of salt. Gradually add water and knead the mixture into a smooth, stiff dough. Cover it and let it rest for 15-20 minutes.

  2. Divide and Roll: Divide the dough into small lemon-sized balls. Roll each ball into a small, thin disc using a rolling pin. Aim for a diameter of about 1.5 to 2 inches.

  3. Fry the Puris: Heat oil in a deep pan for frying. Once the oil is hot, gently slide the rolled puris into the oil. They should puff up and turn golden brown. Remove them from the oil and place them on a paper towel to absorb excess oil.

The Art of Crafting Irresistible Pani Puri at Home - Majestic Chef

Making the Pani (Spiced Water):

  1. Blend the Ingredients: In a blender, combine mint leaves, coriander leaves, green chilies, ginger, and tamarind pulp. Blend until you get a smooth paste.

  2. Strain and Mix: Strain the blended mixture into a bowl, removing any solids. Add jaggery or sugar, roasted cumin powder, chaat masala, black salt, and regular salt. Mix well. Gradually add cold water, stirring continuously.

  3. Adjust the Flavors: Taste the Pani and adjust the flavors according to your preference. Add more salt, sugar, or spice as needed. Refrigerate the Pani to enhance the flavors.

Assembling the Pani Puri:

  1. Prepare the Filling: Mix boiled and mashed potatoes with cooked black chickpeas. Add chopped onions and set aside.

  2. Crack a Hole in the Puri: Gently tap the top center of each puri to create a small hole. Be careful not to break the puri completely.

  3. Fill and Serve: Stuff each puri with the potato and chickpea mixture. Add a teaspoon of tamarind chutney and pour the chilled Pani into the puri. Top with sev for an extra crunch.

  4. Serve Immediately: Pani Puris are best enjoyed immediately after preparation to retain their crispiness and flavors.

The Art of Crafting Irresistible Pani Puri at Home - Majestic Chef


Creating Pani Puri at home is not just about making a snack; it's about crafting an experience that engages your senses. From the crispy puris to the flavorful spiced water and the tantalizing filling, every element plays a crucial role in the symphony of taste that is Pani Puri. So, roll up your sleeves, gather the ingredients, and embark on a culinary adventure that brings the essence of street food into your own kitchen. Your taste buds will thank you for it!

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