Pani Puri (or Golgappa in some regions) is one of India's most popular and loved street food. The recipe involves making the crispy purees, the flavoured water (pani), and the filling. Here's how you can make Pani Puri at home:


For Puri:

1 cup durum wheat flour (suji/semolina)

Two tablespoons whole wheat flour (optional for elasticity)

Water (for dough)

Oil (for frying)

For Flavored Water (Pani):

1-2 handfuls of fresh coriander leaves

One handful of mint leaves

2-3 green peppers (adjust according to your preference for spiciness)

1 tsp chat masala

1/2 tsp dry mango powder (amchur)

Salt to taste

One teaspoon tamarind paste or to taste

One teaspoon sugar (optional)

4 cups cold water

For the filling:

Two large potatoes, boiled and mashed

1/2 cup of cooked chickpeas

1/2 tsp chat masala

Salt to taste

1/2 teaspoon red chilli powder (optional)

Freshly chopped coriander (for garnish)



In a large bowl, whisk together the durum wheat flour and the whole wheat flour (if using). Add water gradually and knead until you get a firm and smooth dough. Let it rest covered for about 20-30 minutes.

Make balls about the size of a walnut. Roll out each ball into a small, thin circle on a lightly floured surface.

Pour oil into a deep vessel and fry the puris. Remove them from a paper towel until they become crispy and puffy to remove excess fat.


Add coriander leaves, mint, green chillies, chat masala, dry mango powder, salt, tamarind paste, and sugar in a blender. Blend until you get a paste.

Transfer that paste to a large bowl and add the water. Adjust taste with salt and tamarind as needed. Refrigerate until ready to serve.


Mix the mashed potatoes, cooked chickpeas, chat masala, salt and chilli powder in a bowl. Mix well.

Assembly and Service

Poke a small hole in the top of each puri with your finger.

Fill each puri with the potato and chickpea mixture.

Add some chopped coriander leaves for extra flavour.

Dip stuffed puris into pani or allow guests to add pani to taste before enjoying them instantly.

Pani Puri is best served immediately to keep the puris crisp. This delicious snack is perfect for parties, gatherings

Pani Puri (or Golgappa in some regions