Pani Puri (Golgappa)

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Pani Puri (Golgappa)

Pani Puri, also known as Golgappa or Puchka, is a popular street food in India, particularly in North India. It is a snack that consists of round, hollow puris (fried bread) filled with a mixture of spicy, tangy water (pani), tamarind chutney, mashed potatoes, chickpeas, and a variety of spices.

To enjoy Pani Puri, you typically start by making a small hole in the puri using your thumb or a spoon. Then, you fill it with a small amount of mashed potatoes and chickpeas. Next, you can add some tamarind chutney and dip the puri into a bowl of flavored water. The water is usually made with a combination of mint, coriander, green chili, tamarind, and various spices to give it a refreshing and tangy taste. Finally, you pop the entire puri into your mouth and savor the explosion of flavors.

Pani Puri is loved for its unique blend of sweet, spicy, tangy, and savory flavors. It’s a popular snack enjoyed by people of all ages and is often found at street food stalls, food courts, and even at special Pani Puri counters in some restaurants. It’s a delightful and refreshing treat, perfect for hot summer days or anytime you crave a delicious snack.

Please note that the recipe and ingredients may vary slightly across different regions in India, as people have their own variations and preferences when it comes to making Pani Puri.

Types of Pani Puri

Pani Puri, being a popular street food in India, has various regional variations and types. Here are a few popular types of Pani Puri:

  1. Teekha Pani Puri: “Teekha” means spicy in Hindi, so this type of Pani Puri is known for its extra-spicy pani. It has a higher amount of green chilies, mint, and spices, giving it a fiery kick.
  2. Meetha Pani Puri: “Meetha” means sweet in Hindi. Meetha Pani Puri is known for its sweeter pani, which has a balance of tangy and sweet flavors. The sweetness is usually achieved by adding more tamarind pulp or jaggery to the pani.
  3. Hing Pani Puri: Hing, also known as asafoetida, is a strong-flavored spice used in Indian cuisine. Hing Pani Puri is made by adding a generous amount of hing to the pani, giving it a distinct and intense flavor.
  4. Ragda Pani Puri: Ragda Pani Puri is a variation where the puris are filled with ragda, a spiced and tangy yellow peas curry. Ragda adds a different texture and taste to the traditional Pani Puri.
  5. Dahi Puri: Dahi Puri, also known as Dahi Batata Puri, is a type of Pani Puri where the puris are filled with a mixture of mashed potatoes, tamarind chutney, and spicy yogurt (dahi). It is topped with sev and sometimes garnished with chopped onions and coriander.
  6. Sukha Puri: Sukha Puri, also called Masala Puri, is a dry version of Pani Puri. Instead of filling the puris with spicy water, they are filled with a mixture of mashed potatoes, chopped onions, spices, and chutneys. It is a popular variation in some parts of Maharashtra.
Pani Puri (Golgappa) Pani Puri (Golgappa)
Pani Puri (Golgappa) Pani Puri (Golgappa)

These are just a few examples of the different types of Pani Puri you can find across India. Each type offers its own unique flavors and variations, catering to different taste preferences.

Recipe and Ingredients of Pani Puri

Here’s a basic recipe for Pani Puri along with the ingredients you will need:

Ingredients: For the puris:
  • 1 cup semolina (sooji/rava)
  • 1/4 cup all-purpose flour (maida)
  • A pinch of salt
  • Water for kneading
  • Oil for deep frying
For the pani (spicy water):
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 2-3 green chilies (adjust to taste)
  • 1-inch piece of ginger
  • 1 small onion (optional)
  • 1 tablespoon tamarind pulp
  • 1 tablespoon roasted cumin powder
  • 1 tablespoon chaat masala
  • 1 teaspoon black salt
  • Salt to taste
  • 4 cups chilled water
For the filling:
  • 2 medium-sized potatoes, boiled and mashed
  • 1/2 cup cooked chickpeas (optional)
  • Tamarind chutney
  • Thin sev (fried gram flour noodles)
  1. Start by preparing the puris. In a mixing bowl, combine the semolina, all-purpose flour, and a pinch of salt. Gradually add water and knead into a stiff dough. Cover the dough and let it rest for 15-20 minutes.
  2. After resting, divide the dough into small portions and roll them into small circles (about 2-3 inches in diameter).
  3. Heat oil in a deep pan or kadai. Once the oil is hot, deep fry the puris until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil.
  4. For the pani, blend mint leaves, coriander leaves, green chilies, ginger, and onion (if using) into a smooth paste using a blender or food processor.
  5. In a large bowl, mix the mint-coriander paste with tamarind pulp, roasted cumin powder, chaat masala, black salt, and salt. Gradually add chilled water while stirring continuously. Adjust the spices and salt according to your taste preferences. Set the pani aside.
  6. To assemble, take a puri and gently crack a small hole in the center using your thumb or a spoon. Fill the puri with a small amount of mashed potatoes, a few chickpeas, and a drizzle of tamarind chutney.
  7. Dip the filled puri into the bowl of prepared pani and place it on a serving plate.
  8. Repeat the process with the remaining puris and serve them immediately.
  9. You can also garnish the assembled puris with some more tamarind chutney and sprinkle some thin sev on top for added crunch and flavor.

Enjoy your homemade Pani Puri! Remember, you can adjust the spice levels and ingredients according to your personal taste preferences.

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