Pani Puri Recipe| Golgappa | Homemade Pani Puri

Pani Puri Recipe| Golgappa | Homemade Pani Puri

Pani Puri originated in Uttar Pradesh and later expanded to all parts of India and soon became a famous chat item and street food throughout India. This dish is popular as Pani Puri in Mumbai, it is also well known as “Golgappa” in the northern states, “Puchka” in Bengal, “Phulki” in Bihar and “Gupchup” in Jharkhand. This delicious snack melts in your mouth and tastes heavenly, which is why it is so famous all over India. 

The literal meaning of Pani is water. It is mostly made of tangy, spicy, and sweet flavored water. Puri is round, crispy, hollow, crunchy and fried dough, rolled into little circles. It is stuffed with a filling of boiled potato, green peas, onions, coriander leaves, and this flavourful water. 

Pani Puri is a favorite chat of most Indians and is a staple food at most chat stalls, parties, and get-togethers. I have many childhood memories and hidden emotions with this dish. Every time I make Pani Puri, I have modified it and made several different versions of it and finally sticking to this recipe that I’m sharing with you right now. 

There was a time when I was sick and I was craving for Pani Puri, I asked my doctor what things I can eat. He said that I can eat everything and asked me to eat Pani Puri, it seems he recommends all patients to eat Pani Puri but it should be homemade. Pani Puri will do no harm to you unless you store the Pani in the refrigerator and had the next day without heating it. The cold Pani can give you cough and have a sore throat. It’s better to heat the water to lukewarm and have it. I have discovered that ginger and jaggery gives a very good taste to the Pani, just like the sugarcane juice. Also, both ginger and jaggery come with a lot of health benefits. 

You can prepare Puris at home from scratch with semolina and all-purpose flour. In this recipe, I use ready-made mini puris to reduce the burden and save time. It is readily available in any Indian supermarket around you, it usually comes in a pack of 50. These ready-made Puris can make Pani Puri’s taste amazing. Try this Pani Puri recipe at home.

Recipe card for Pani Puri

Pani Puri Recipe| Golgappa | Homemade Pani Puri

Recipe by Nutan BhandariCourse: Uncategorized


Prep time


Cooking time


Total time






  • For Pani
  • 1 cup mint leaves (Pudina)

  • 1 cup coriander leaves

  • 4 green chilies

  • 100 gms ginger

  • 1.5 cup jaggery

  • 10 dates soaked overnight and boiled

  • 1/2 cup tamarind

  • 1 tsp cumin (jeera) powder (optional)

  • 1 tsp coriander (dhaniya) powder (optional)

  • Black salt to taste

  • For Potato Stuffing
  • 1 cup dry green peas soaked overnight, boiled and mashed

  • 2 potatoes boiled and mashed

  • 1 large onion finely chopped

  • 1/2 handful coriander finely chopped

  • 1/2 tsp chat masala

  • 1/2 tsp red chilies powder

  • Salt to taste

  • For Pani Puri
  • Pani

  • Potato Stuffing

  • 50 Puris


  • For Pani
  • In mixing jar, add mint leaves (Pudina), coriander leaves, green chilies, and ginger. Grind it and make a thin paste.
  • Grind the soaked and boiled dates and make a thin paste.
  • Soak the jaggery in hot water and let it dissolve.
  • Soak the tamarind in hot water and drain the water.
  • In a bowl add the green paste, jaggery water, tamarind water, dates paste, and some regular water.
  • Add black salt as per taste.
  • For Potato Stuffing
  • In a bowl add the soaked, boiled and mashed green peas.
  • Add boiled and mashed potatoes.
  • Add finely chopped onions and coriander leaves.
  • Add chat masala, red chilies powder and salt to taste.
  • Mix all the ingredients well.
  • For Pani Puri
  • In Puri, add the stuffing and serve with Pani in a bowl.


  • If you want, you can add khara boondi and sev to Puri.
  • Add cumin (jeera) and coriander (dhaniya) powder to the Pani if you like.
  • You can store the Pani and Puri in the refrigerator for about a week and the stuffing for two days. But make sure you heat the Pani and the stuffing at least to lukewarm before having it. Do not consume the cold Pani and stuffing, it’ll give you cough and throat irritation.
  • In this recipe, the jaggery and ginger used are more than the green chilies because they give a very good flavor to the Pani, it’ll remind you of sugarcane juice but tastes tangy, spicy and sweet. Also, the main reason for these two ingredients is that it comes with a lot of health benefits.

How to make Pani Puri step-by-step?

For Pani 

Step 1: Soak about 10 dates overnight, boil them and make a paste. 

Step 2: Soak ½ cup tamarind and 1.5 cup jaggery separately in hot water. 

Step 3: In a grinding jar, add 3-4 spicy green chilies, 1 cup of mint leaves (Pudina), 1 cup of coriander leaves, 100 gms scraped ginger and add bit water. 

Step 4: Grind all these ingredients and make a thin paste. Add the green paste in a medium-sized bowl to make Pani and add some water. 

Step 5: Add the dates paste and some water. 

Step 6: Add the jaggery water and the tamarind water by draining it. 

Step 7: Add one teaspoon black salt. The Pani is ready. 

For Potato Stuffing

Step 1: Soak dried green peas (Bombay Vatane) overnight. 

Step 2: Boil the soaked dried green peas and potatoes together in a pressure cooker. Add the boiled green peas and peeled potatoes to a bowl and mashed them.

Step 3: Add 1 medium chopped onion and 1 cup chopped coriander leaves to the bowl. 

Step 4: Add chat masala, red chilies powder and salt to taste and mix it well. The stuffing is ready. 

For Pani Puri

Step 1: Fill the Puris with the potato stuffing. Serve it with Pani and boondi. Pani Puri is ready.

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