Pani puri recipe (Golgappa or Puchka)
This is the BEST and ultimate pani puri recipe you’ll find on the internet. I have shared 2 types of pani puri water and 2 types of stuffing recipes. Plus, I’ve shared how to make golgappa (puri) in the air fryer.
- 40-50 Puri (golgappa) (ready-made or ready to fry packet to make in air fryer)
- ½ cup Red onion (finely chopped)
- ½ cup Dry Kala chana (black chickpeas or desi chana) (soaked for 8 hours and boiled till soft, Black chickpeas)
- 2 small Potatoes (boiled, peeled and roughly mashed)
- ½ teaspoon Ready masala (*Note 1)
- Salt (to taste)
- 1 tablespoon Cilantro or coriander leaves (chopped finely)
- ¾ cup Sprouted moong (boiled)
- 2 small Potatoes (boiled, peeled and roughly mashed)
- ½ cup Boondi
- ½ teaspoon Ready masala (*Note 1)
- Salt (to taste)
- 1 ¼ cups Mint leaves (tightly packed)
- ½ cup Cilantro or coriander leaves (tightly packed)
- 1 inch Ginger
- 2-3 Green chilies (Add more for more spicy water)
- ½ teaspoon Ready masala (*Note 1)
- ¼ teaspoon Black pepper powder
- ½ teaspoon Black salt (Kala namak)
- Salt (to taste)
- 2 tablespoons Lemon juice
- 4 cups Chilled water
- 1-2 tablespoons Boondi (for garnishing)
- 1 tablespoons Tamarind paste
- 3 tablespoons Jaggery (Gur)
- ½ cup Warm water
- ½ teaspoon Roasted cumin powder
- ½ teaspoon Fennel seeds powder
- + teekha pani ingredients mentioned above minus lemon juice
- If making sprouted moong stuffing then start prepping two days before. Follow the recipe for moong sprouts. On the day of serving, boil the moong sprouts as below. Stovetop pressure cooker: 1 whistle. Instant pot: Manual (high pressure) 2 mins.
- If making kala chana stuffing then start prepping one day before. Rinse and soak the chana for at least 8 hours or overnight. Boil the chickpeas as below. Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low. Instant pot: Manual (high pressure) 30 mins
- On the same day, boil the potato in instant pot or pressure cooker until soft. Peel and roughly mash it.
- You’ll need a pack of ready fry puri.
- Take out the required amount of puri in a bowl, drizzle a teaspoon of oil. Mix and coat all of them with oil.
- Arrange them in an air fryer in a single layer.
- Air fry them at 380 degrees F for 1 ½ - 2 minutes only. They will puff up so nicely. Remove it to a big bowl and repeat the same.
- Take mashed potato, boiled chickpeas, salt, ready masala and cilantro in a bowl. Mix well and keep it aside.
- OR
- Take mashed potato, boiled sprouted moong, boondi, salt and ready masala in another bowl. Mix well and stuffing are ready.
- (Tikha Pani):
- Add these ingredients in a grinder jar - mint leaves, cilantro, ginger, green chili, ready masala, black pepper, black salt, salt and 1 cup of water.
- Grind it into a smooth puree.
- Add that into a bowl or pitcher. Add remaining water and stir.
- Freshly squeeze the lemon juice in it, mix and taste. Adjust the salt and lemon juice as needed.
- OR (Khatta Meetha Pani):
- Make the same tikha pani as above minus the lemon juice and keep it ready. In another bowl take tamarind paste, jaggery and ½ cup of warm water. Keep stirring until jaggery melted.
- Then add roasted cumin powder and fennel powder. Mix well.
- Add this tamarind jaggery water to the prepared tikha pani. Mix and khatta meetha pani is ready.
What Is Pani Puri?
Pani puri is the most popular Indian street food and is loved by everyone whether kids or adults.
You’ll find many carts or street-side vendors in every area of the city all over India, but I doubt the hygiene and cleanliness. So I prefer to make homemade pani puri all the time.
Puri is the deep-fried puffed bread that is crispy and hollow.
Mint leaves: Always use fresh mint leaves because the flavor of the pani (spiced water) purely depends on the mint leaves. Use the mint leaves only and discard the stems because stems may make the water bitter tasting.
Cilantro: Same as mint leaves, you want to use fresh leaves and not wilted. Use stems and leaves both.
Boondi: It is optional and used for garnishing the water.
Green chilies: Adjust the number of chilies depending on the type of chili you’re using and how spicy you prefer your water.
Pani puri masala powder: It is available in Indian grocery stores in the spice aisle of the store.
Water: Use chilled, refrigerated water. Or make the pani ahead of time and chill in the fridge before serving.
Tamarind paste: It is used to make khatta meetha pani. The store-bought paste container is easily available in Indian grocery stores. Alternatively, you can soak the tamarind in hot water for 20-30 minutes, squeeze the pulp out of it and use that.
Jaggery: It is used to add sweetness to khatta meetha pani. Use powdered jaggery or grated hard jaggery.
Golgappa (puri): You’ll find a ready-made box in the Indian store, sometimes they are stale and/or broken or crushed. A homemade version of it is such a time-consuming task so I have never made it from scratch. Though I do make golgappa in air-fryer which has less-calorie and semi-homemade. See the detailed instructions below.
If making sprouted moong stuffing then start prepping two days before. Follow the recipe for moong sprouts. On the day of serving, boil the moong sprouts Stovetop pressure cooker: 1 whistles. Instant pot: Manual (high pressure) 2 mins.
Making Air Fryer Golgappa (Puri):
1) You’ll need a pack of ready to fry puri.
2) Take out the required amount of puri in a bowl, drizzle a teaspoon of oil. Mix and coat all of them with oil.
3) Arrange them in an air fryer in a single layer.
Making Pani Puri Stuffing:
1) Take mashed potato, boiled chickpeas, salt, ready masala and cilantro in a bowl
2) Mix well and keep it aside.
OR 1) Take mashed potato, boiled sprouted moong, boondi, salt and ready masala in another bowl.
2) Mix well and stuffing are ready.
1) Add these ingredients in a grinder jar – mint leaves, cilantro, ginger, green chili, ready masala, black pepper, black salt, salt and 1 cup of water.
2) Grind it into a smooth puree.
4) Freshly squeeze the lemon juice in it, mix and taste. Adjust the salt and lemon juice as needed.
2) Then add roasted cumin powder and fennel powder. Mix well.
3) Add this tamarind jaggery water to the prepared tikha pani.
4) Mix and khatta meetha pani is ready.
How To Serve?
Different elements (stuffing, water, puri, chopped onions) are served in an individual plate and bowl to the person. And an individual will assemble and eat one by one. Let’s see in which order it is assembled.
Start by making a hole in the center of the puri by breaking the top layer only.
Make sure not to break it completely.
Add 1-2 teaspoons of stuffing of your choice.
Add some chopped onion on top.
Fill the puri with your choice of water. For photo purposes, I am using a spoon, but ideally, puri is dunked into the bowl of water to fill it up.
Immediately this goes in your mouth before puri gets soft, soggy or starts leaking.
Expert Tips
Chilled Pani: Prepare the pani (water) a few hours earlier and keep it in the refrigerator to enhance the flavor. Plus, chilled pani tastes best.
Do I need to strain the pani? It depends. If using a powerful blender like Vitamix or Blendtec or Preethi then it makes a super smooth paste. So no need to strain. But if your blender doesn’t make a smooth paste then yes, strain the water.
For a variation, make this ragda pani puri which has warm peas gravy as a stuffing.
Freezing instructions: Make a thick paste of mint-coriander and spices like chutney. Freeze it in an ice cube tray. Just thaw at room temperature, add into the water with lemon juice and pani is ready.
