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Pani Puri

BetterButter Editorial
0 minutes
Prep Time
20 minutes
Cook Time
4 People
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Also well known as golgappa, phulki, and phuchka, the 'Pani puri' is an amazing street food with a tasty filling and sweet/sour dip.

Recipe Tags

  • UP
  • Blending
  • Snacks

Ingredients Serving: 4

  1. Ingredients for the stuffing:
  2. 3 medium sized potatoes
  3. 1 medium sized onion
  4. 1/2 teaspoon chaat masala powder
  5. 1/2 teaspoon cumin powder (roasted)
  6. 1/4 teaspoon red chili powder
  7. Handful coriander leaves finely chopped
  8. Black salt as required
  9. Pani Ingredients:
  10. 1 green chili finely chopped
  11. 1 inch ginger finely chopped
  12. 1 and 1/2 teaspoon chaat masala powder
  13. 1 and 1/2 teaspoon cumin powder (roasted
  14. 1 tablespoon tamarind paste
  15. 3 tablespoon jaggery (crumbled or powder
  16. 1/2 cup of coriander leaves chopped
  17. 1/2 cup of mint leaves finely chopped
  18. 2 tbsp fried gram flour balls (boondi)
  19. 2 to 3 cups of water
  20. Black salt as required
  21. Puri Ingredients:
  22. 200 grams of semolina (Rava / Suji)
  23. 1/4 teaspoon baking Soda
  24. 45 grams of flour (Maida)
  25. salt according to taste
  26. oil to deep fry


  1. For the puris:
  2. Take a bowl and add put in the semolina, flour, baking soda and salt. Add a little warm water to make a stiff dough.
  3. Cover with a damp muslin cloth and keep aside for 30 mins.
  4. Make small lemon sized balls of the dough.
  5. On a lightly floured surface, roll out thin rotis and cut out small round shapes with a cookie cutter/lid of a container.
  6. Take a heavy bottomed pan/kadai and heat the required oil to deep fry.
  7. Once hot, put in 3 - 4 puris at a time and deep fry them in small batches.
  8. When frying press in the centre of the puri so that they puff up well.
  9. Flip the puris and cook till they are crisp and light brown in colour.
  10. Drain out on a paper towel to absorb excess amount of oil.
  11. Let them cool down properly before eating. You can also store them in an airtight container and use as required.
  12. For the Stuffing:
  13. Wash and boil the potatoes till cooked through.
  14. Once cooked, peel the potatoes then dice into small pieces. Finely chop the onion as well.
  15. Take a small bowl, add in the onion, potatoes, coriander leaves, chaat masala powder, cumin powder, and black salt.
  16. Stir this mixture well together and keep aside.
  17. Making the Pani:
  18. Blend all the Pani ingredients together with a little water to form a chutney base.
  19. Once it is finely blended, pour this pani mixture into a large bowl. Pour in 2-3 cups of water and mix well.
  20. Check the seasoning of this mixture, you can add more salt or spices as per your taste.
  21. Finally add the boondi to this pani mixture.
  22. Do refrigerate this mixture in the fridge for a while before serving, or add ice cubes.

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Úpåsñå Tyågî
Úpåsñå Tyågî   Jun-25-2020


Ashu Kumar
Ashu Kumar   Sep-12-2017

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