How to Make Pani Puri at Home (Crispy, Street Style Taste)
Pani puri, also known as gol gappa, is one of those street foods that everyone loves but often hesitates to make at home. Getting that perfect crispy puris with the right balance of tangy, spicy pani can feel tricky.
Servings 5 people
Calories 476kcal
Ingredients
For making Gol Gappe
- 1 cup Semolina / Rava/ Sooji
- 1/2 tsp All Purpose Flour / Maida
- Salt to taste
- Cooking Oil for Frying
For Spicy Pani or Spicy Water / Mint Water
- 1 cup Mint leaves
- Coriander leaves handful
- 3 tsp Tamarind Pulp appro. 1/3 cup
- 2 nos Green Chillies
- 1 tsp Cumin Powder roasted
- Salt to taste
- 1 tsp Black Salt /Kala Namak
For the Potato Filling
- 1/2 kg Potato
- 2 tsp Cumin Powder roasted
- 2 tsp Red Chilli powder
- Salt to taste
For Lentil Filling
- 1 cup Kabuli Chana boiled
- Salt to taste
- 1/2 tsp Red Chilli powder
- A Pinch Turmeric powder
- 1/4 tsp Garam Masala
For Red Tamarind Chutney
- 1 cup Tamarind
- 1/2 cup Jaggery
- 1/2 tsp Red Chilli powder
- 1 tsp Cumin Powder roasted
- 2 cups Water
- Salt to taste
- 1 tsp Black Salt /Kala Namak
Instructions
For Gol Gappe or Puri:
- In a bowl take semolina, plain flour, salt and knead well to make a stiff dough, leave it bit stiffer than normal. Actually since Rava was so much, the moment I add drops of water, it formed a stiff dough. I left at to rest for nearly 45 mins.
- Cover it with a wet muslin cloth and let it rest till you get other things ready. Actually if it rests for more it tends to roll out best.
- Then pinch out very small balls and roll them into small circles.
- Remember you will be eating these as whole, so make small circles
- Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.
- Heat oil in a thick bottomed pan, deep fry the puris
- The idea is to puff them and fry them till golden brown.
- Take them out and put them on kitchen paper towel, to get rid of the extra oil.
- Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.
- I also made using the Roti maker, place 3 – 4 pinched balls and press to get an even rolled out puris. Fry them immediately.
Making spicy water or Pani
- Extract pulp from the tamarind
- Add mint leaves, coriander, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
- Add salt and black rock salt to taste.
- Put it in the fridge to cool down.
Making the Red Tamarind Chutney
- Extract the pulp from tamarind.
- Recipe asks you to pound the roasted cumin seeds along with garlic cloves. But I am not for such process. I always have roasted cumin powder on hand, so used that instead. And cloves, well!
- To the tamarind pulp add jaggery, red chilli powder, roasted cumin powder and salt.
- You are supposed to cook this over low flame and store once it cools. But I used it as raw.
For the Potato Filling
- Boiled Potato, grated to form a fine paste, sauteed in 1 tsp Oil along with Roasted Cumin powder, Red chili powder, salt.
Assembling the Pani Puri / Gol Gappa
- Poke a small hole in the center of the Gole Gappa/ Puri
- Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it
- Gulp it down.
Notes
The recipe called for adding Cooking Soda, I didn’t and still it perfectly puffed up.
Alternatively, you can mix a small quantity of Tamarind Chutney, Spicy water and pour this on stuffed puris and gulp down too. Which is how I normally get my Pani Puri down
Nutrition
Calories: 476kcal | Carbohydrates: 106g | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 985mg | Potassium: 1006mg | Fiber: 10g | Sugar: 43g | Vitamin A: 785IU | Vitamin C: 25mg | Calcium: 123mg | Iron: 7mg
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