Pani Puri aka Gol Gappa or Puchka Recipe - Pan Puri is a popular Indian street food where crispy puris are hollowed out and filled with a vegetarian filling of potatoes/chickpeas and flavoured chutneys/water that are sweet, sour and spicy. When you bite down on the filled Puris, you get the most divine explosion of flavours in your mouth.The puris can be made at home or store brought. I brought the puris on this occasion but have included the recipe for my homemade Puris below.
What is Pani Puri?
Puri - Is a deep fried bread
Pani - means water and in this recipe, the fried puris are hollowed out and filled with potatoes /chickpeas and 2 types of water. One that is sour and spicy (Known as Teekha) and another that is sweet/tart known as Meetha).
The flavoured water for Pani Puri
There are many flavours of water (Pani) used in Pani Puri, such as :
- Jeera Water (Cumin)
- Pudina Water (Mint)
- Imli Water (Tamarind Water)
- Lasan Water (Garlic Water)
- Adoo/Adrak Water (Ginger Water)
- Amrood Water (Guava Water)
- Dhana Phudina Pani (Coriander & Mint Water)
- Meetha & Khajur Pani (Tamarind & Date Water)
- Hing Pani (Asafoetida Water)
- Nimbu Pani (Lemon Water)
- Aam Pani (Mango Water)
- Amchur Pani (Dry Mango Powder Water).
There are also several combinations too.
However for the purposes of this recipe, I have stuck with the most popular options and the ones I like!
How do you make the filling?
The filling for Pani Puri varies quite a lot. Generally the most basic filling is made with spiced boiled potatoes. Chickpeas can be added too. Either Black Chickpeas or White Chickpeas.
Other fillings can include sprouted mung, boondi, ragda (dried white peas).
There are a variety of Pani's (water), so you can flavour your pani according to your taste.
Ingredients
The full ingredient list with measurements can be found in the recipe card at the bottom of the page:
Aloo (Potato) Filling
A variety of spices are added to peeled, boiled potatoes and then everything is mashed together - I like to add some fresh coriander, garlic and ginger, cumin powder, coriander powder, chilli powder, black pepper and Salt.
Chickpeas
Black Chickpeas are combined with Spices to create a flavourful filled Puri.
Concentrated Tamarind Paste
To add to the top.
Dhana, Pudina Pani (Corainder & Mint)
Blend coriander, mint, spices and water.
I had an issue with my phone and have lost the process pics for this post but will update when I next make this.
How to make it
Combine all the ingredients for the Potato and Chickpea filling and mash together with your hands.
Blend all the ingredients for the Coriander and Mint Water and set aside.
Add all the ingredients for the Yoghurt in a small bowl and whisk together. Add water to thin it out if needed.
Gently, poke a hole in a Puri using your thumb or a knife.
Add 1 tablespoon of the potato and chickpea filling.
Add some Onion and Sev.
Add some Coriander & Mint Water.
Drizzle over Yoghurt, Tamarind Paste and more Sev and Onions.
How to Serve
You can assemble them very easily by poking a hole into the puris with your fingers.
Add a small amount of filling inside and then you top with chutney and dip in the pani/water.
You can also serve the various fillings, chutneys, pani, puris on a platter and ask people to assemble themselves.
Some people add the pani to a shot glass and add the puri on top and then drink the water after consuming the puri.
Is Golguppa and Puchka the same as Pani Puri?
They are pretty much the same thing but there are slight differences between them. Traditionally Puchka is made with black chickpeas and potatoes and the pani contains no mint. Golguppa has potato, chickpeas, tangy & sweet water & mint.
Pani Puri also has Imli (Tamarind) Chutney or a concentrated paste as well as a potato and chickpea filling.
Because they are all so similar, the recipes are treated as one.
How to make Puris
Combine ⅓ cup Wholewheat Flour with ⅔ cup Semolina, ⅔ cup Plain Flour and ⅔ cup Warm but not boiling Water. Knead to form a Dough. Then roll into thin, small circles (Puris) and deep fry in hot oil.
Make Ahead
Make fillings/pani and chutneys in advance so that the flavours have a chance to develop. You can make them all in advance. Keep them in the fridge!
Storage
Pani puri is best enjoyed fresh.
Any Puris that have already been filled should be eaten immediately and should not be stored.
Store any leftover puris in an airtight container otherwise they will go stale. Leftover toppings can also be kept up to 2 days.
Tips
- Puris and Sev can be found in any South Asian Supermarket.
- The Water that is used in the Pan Puri should be stored in the fridge so it is cool when serving.
- If you can’t find Chaat Powder/Masala, you can use a combination of Black Salt, Cumin Powder and Red Chilli Powder.
Variations
- You can add pomegranate aerials.
- Add chopped Tomatoes.
- Add some Date Syrup. It is so good!
More Recipes you might like:
Indian Street Food Style Aloo Tikki Chaat
Pani Puri aka Gol Gappa or Puchka Recipe
Ingredients
Potato and Chickpea Filling
- 2 large Potatoes Peeled and Boiled for 15 - 20 minutes and diced
- 400 g Black Chickpeas from a tin, drained
- 2 cloves Garlic crushed
- 1 teaspoon Ginger Paste
- 1 tablespoon Coriander Leaves Rinsed & Chopped
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Chilli Powder
- ⅛ teaspoon Ground Black Pepper
- Salt to taste
Coriander & Mint Water
- ½ bunch Coriander Leaves and Stems, Rinsed & Chopped
- 10 Mint Leaves Rinsed & Chopped
- 2 Garlic Cloves crushed
- 1 inch Ginger crushed
- 2 Green Chillies
- 1 teaspoon Cumin Seeds Roast
- 1 teaspoon Chaat Masala
- Salt
- 500 ml Water
Yoghurt
- 200 g Plain Yoghurt
- 1 teaspoon Black Salt or Chaat
- ½ teaspoon Cumin Powder
- Water
Puris
- 30 Small Puris
Topping
- Chopped Red Onion
- Sev
Tamarind
- 2 tablespoon Concentrated Tamarind Paste
Instructions
- Combine all the ingredients for the Potato and Chickpea Filling and mash together with your hands till combined.
- Blend all the ingredients for the Coriander and Mint Water. Set aside.
- Whisk together the ingredients for the Yoghurt in a small bowl and set aside.
Assemble
- Poke a hole in a Puri using your thumb or a knife.
- Add 1 tablespoon of the potato chickpea filling.
- Add some Onion and sev.
- Add some Coriander & Mint Water.
- Drizzle over Tamarind Paste and Yoghurt.
Notes
Is Golguppa and Puchka the same as Pani Puri?
They are pretty much the same thing but there are slight differences between them. Traditionally Puchka is made with black chickpeas and potatoes and the pani contains no mint. Golguppa has potato, chickpeas, tangy & sweet water & mint. Pani Puri also has Imli (Tamarind) Chutney or a concentrated paste as well as a potato and chickpea filling. Because they are all so similar, the recipes are treated as one.How to make Puris
Combine ⅓ cup Wholewheat Flour with ⅔ cup Semolina, ⅔ cup Plain Flour and ⅔ cup Warm but not boiling Water. Knead to form a soft Dough. Then roll into thin, small circles (Puris) and deep fry in hot oil.Make Ahead
Make fillings/pani and chutneys in advance so that the flavours have a chance to develop. You can make them all in advance. Keep them in the fridge!Storage
Pani puri is best enjoyed fresh. Any Puris that have already been filled should be eaten immediately and should not be stored. Store any leftover puris in an airtight container otherwise they will go stale. Leftover toppings can also be kept up to 2 days.Tips
- Puris and Sev can be found in any South Asian Supermarket.
- The Water that is used in the Pan Puri should be stored in the fridge so it is cool when serving.
- If you can’t find Chaat Powder/Masala, you can use a combination of Black Salt, Cumin Powder and Red Chilli Powder.
Variations
- You can add pomegranate aerials.
- Add chopped Tomatoes.
- Add some Date Syrup. It is so good!
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