Make Pani Puri At Home: A Fun and Flavorful Culinary Adventure

The Pani Puri, also called Golgappas or Phuchka is an Indian street food which is quite loved and it could be said that crispy puris filled with spicy tangy water and mash of potatoes and chickpeas is what you call Pani Puri aka Golgappas or Phuchkas. Fried to a golden puff, it offers a fantastic burst of flavors and textures per pop.

Pani Puri, also referred to as Golgappa or Phuchka, is a popular Indian street snack featuring crispy, hollow puris that are filled with a tangy and spicy water along with a variety of flavorful fillings. The puris are created from a dough made of semolina and all-purpose flour, which is rolled into small discs and deep-fried until they puff up and achieve a crunchy texture. The spicy water, known as ‘pani,’ is prepared by blending fresh mint, coriander, green chilies, ginger, and tamarind pulp, then mixed with cold water and flavored with spices such as roasted cumin powder and chaat masala. The filling typically includes boiled potatoes and chickpeas, seasoned with chili powder and salt. When serving, a small hole is punctured in each puri, which is then filled with the potato-chickpea mixture, optionally garnished with tamarind chutney, and finally dipped into the spiced water before eating. This delightful combination provides a vibrant mix of flavors and textures, making it a favorite among fans of street food.

Ingredients:

For the Puris:

• 1 cup semolina (sooji/rava)
• 2 tablespoons all-purpose flour (maida)
• A pinch of baking soda
• ¼ teaspoon salt
• Water, as needed
• Oil, for deep frying

For the Pani (Spiced Water):

• ½ cup fresh mint leaves
• ½ cup fresh coriander leaves
• 1-inch piece of ginger
• 2-3 green chilies
• 1 tablespoon tamarind pulp
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• Salt, to taste
• 4 cups cold water

For the Filling:

• 2 medium-sized potatoes, boiled and diced
• ½ cup boiled chickpeas or black gram (kala chana)
• 1 teaspoon chili powder
• Salt, to taste
• Tamarind chutney (optional)

Instructions:

• Prepare the Puris:

  • In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.
  • Gradually add water to form a stiff dough. Knead well, cover, and let it rest for 20 minutes.
  • After resting, knead the dough again and divide it into small balls.
  • Roll each ball into a thin disc, about 2 inches in diameter.
  • Heat oil in a deep frying pan over medium heat. Fry the discs until they puff up and turn golden brown.
  • Remove and drain on paper towels. Let them cool; they will become crisp as they cool.

• Prepare the Pani (Spiced Water):

  • Blend mint leaves, coriander leaves, ginger, green chilies, and tamarind pulp into a smooth paste using a little water.
  • Transfer the paste to a large bowl. Add roasted cumin powder, chaat masala, salt, and 4 cups of cold water. Mix well.
  • Taste and adjust seasoning if necessary. Refrigerate until ready to serve.

• Prepare the Filling:

  • In a bowl, combine diced boiled potatoes and boiled chickpeas.
  • Season with chili powder and salt. Mix well.

• Assemble the Pani Puri:

  • Gently tap the center of each puri to create a small hole.
  • Place a spoonful of the potato-chickpea filling into each puri.
  • Add a little tamarind chutney if desired.
  • Dip the filled puri into the prepared spiced water or spoon the water into the puri.
  • Serve immediately and enjoy the burst of flavors.