Pani Puri

Elijah Grounds

Pani Puri, also known regionally as Golgappa or Puchka, is an iconic Indian street food that delivers a burst of tang, crunch, and spice in every bite. Originating from the Indian subcontinent, this beloved snack has become a staple across regions, varying slightly in flavor but always serving joy. Crisp puris are filled with a spicy-tangy water (pani), mashed potatoes or chickpeas, and sweet tamarind chutney, offering a balance of sweet, sour, spicy, and savory that delights the palate.

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Prep Time 1

Cook Time 15

Total Time 1 15

Course Snack

Cuisine Indian

Servings bowls

Calories 1479 kcal

Equipment

Blender or food processor
Slotted spoon
Mixing bowls
Deep frying pan

Ingredients

Puris

1 cup semolina (suji) fine quality
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ cup water as needed to knead a medium-stiff dough
4 cups oil for deep frying

Pani (Spiced Water)

1 cup fresh coriander leaves chopped
½ cup fresh mint leaves tightly packed
2 tablespoons tamarind pulp
1 inch ginger peeled and chopped
2 teaspoons roasted cumin powder
1 teaspoon black salt or regular salt to taste
2 cups cold water adjust for desired pungency

Filling

2 medium potatoes boiled, peeled, and mashed
½ cup boiled chickpeas (optional for texture and protein)
½ teaspoon chat masala

Instructions

To make the puri dough, combine semolina, all-purpose flour, and salt in a bowl. Add just enough water to form a springy, firm dough. Knead for 10 minutes, cover with a damp cloth, and let rest for 30 minutes.
Roll out small portions of the dough into thin discs (about 1.5 inches diameter) on a floured surface. Ensure even thickness to prevent breakage during frying.
Heat oil in a deep frying pan over medium-high heat (350°F / 175°C). Fry puris in small batches, pressing each gently into the oil with a slotted spoon until they puff. Flip and cook until golden brown, then remove to a paper towel to drain.
For pani, blend coriander, mint, tamarind, ginger, roasted cumin, and black salt with 1 cup of cold water. Strain, then add additional cold water to taste. Chill before serving for better flavor.
In a mixing bowl, combine mashed potato, optional chickpeas, and chaat masala. Adjust salt if needed.
To assemble, gently tap the top of each puri to create an opening. Spoon in the filling, drizzle with sweet tamarind chutney (if desired), and pour in chilled pani just before serving. Serve immediately.

Notes

To speed up puri frying, use a wide pan so you can fry more at once.
For a twist, replace potato with sprouts or spicy boondi.
Chill the pani for 1–2 hours beforehand to bring out maximum flavor.
Use black salt for that authentic street-style punch.

Nutrition

Calories: 1479kcalCarbohydrates: 43gProtein: 7gFat: 145gSaturated Fat: 24gPolyunsaturated Fat: 46gMonounsaturated Fat: 67gSodium: 500mgPotassium: 479mgFiber: 5gSugar: 3gVitamin A: 354IUVitamin C: 16mgCalcium: 45mgIron: 3mg

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