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Photo of Pani Patasha by Ridhima Mohil at BetterButter

Pani Patasha

Ridhima Mohil
20 minutes
Prep Time
15 minutes
Cook Time
6 People
Read Instructions Save For Later


Popular Street Food of India best known as Golgappa in North India.

Recipe Tags

  • Easy
  • Others
  • North Indian
  • Snacks

Ingredients Serving: 6

  1. 1/2 cup fine semolina (rava / sooji)
  2. 2 tablespoon hot oil
  3. hot water for making the dough
  4. For The Pani
  5. 1 1/2 cups chopped mint leaves (phudina)
  6. 1 tablespoon chopped coriander (dhania)
  7. 1 1/2 teaspoon of jaljeera powder
  8. 4 to 5 green chillies
  9. 1 teaspoon roasted cumin seeds (jeera) powder
  10. salt to taste


  1. Take semolina in a bowl and add 2 teaspoons of hot oil and mix the oil equally. Now add hot water and knead the dough making it a stiff dough.
  2. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
  3. Now divide the dough in equal portions and roll to a circle form.
  4. Deep fry in a kadhai in hot oil on a medium flame till they turn golden brown
  5. Remove, drain on absorbent paper and store in an air-tight container.
  6. For the pani
  7. Take two bowls of water and mix chopped mint leaves, coriander, jaljeera, chillies and roasted jeera powder. Add salt as per the taste.
  8. Crack a small hole in the centre of each puri.
  9. Add sprouts or boondi or boiled potato and immerse in the pani and eat it immediately.

Reviews (1)  

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Amrisha Vohra
Amrisha Vohra   Jul-10-2017

looks good!

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