how to Make Pani Puri | Pani Puri Recipe | Homemade Golgappa or Puchka Recipe


  • Pani Puri, also known as Golgappa or Puchka, is an iconic Indian street food that boasts a perfect balance of flavors and textures. These crispy, hollow puris are filled with a spicy, tangy tamarind water, along with a savory potato and chickpea mixture. Making pani puri at home not only lets you enjoy this delicious dish whenever you crave it but also allows you to customize it to your taste. In this blog, we’ll guide you through the process of crafting homemade pani puri, offering tips, and exploring delightful variations.

How to Make Pani Puri at Home:


Before we dive into the recipe, let’s gather the essential ingredients:

  • 20-25 puris (readily available at Indian stores)
  • 1 cup tamarind pulp
  • 2 cups cold water
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 2-3 green chilies (adjust to your spice preference)
  • 1 tsp cumin powder
  • 1 tsp chaat masala
  • 1/2 tsp black salt
  • 1/2 tsp regular salt
  • 1/2 tsp sugar
  • 1/2 cup boiled and mashed potatoes
  • 1/2 cup boiled chickpeas
  • 1/2 cup finely chopped onions


Prepare the Pani (Spicy Tamarind Water):

  1. In a blender, combine the tamarind pulp, fresh mint leaves, coriander leaves, green chilies, cumin powder, chaat masala, black salt, regular salt, and sugar.
  2. Blend until you have a smooth mixture.
  3. Strain the mixture through a fine sieve into a bowl, pressing down to extract all the flavors.
  4. Add 2 cups of cold water and mix well. Adjust the seasoning to your taste.

Prepare the Filling:

  1. In a separate bowl, mix the boiled and mashed potatoes, boiled chickpeas, and finely chopped onions. You can also add a pinch of salt and chaat masala to enhance the flavors.

Assemble the Pani Puri:

  1. Carefully make a small hole in the center of each puri without breaking them.
  2. Stuff each puri with the potato-chickpea-onion mixture.

Serve and Enjoy:

  1. Place the stuffed puris on a plate and serve them with the prepared tamarind water.
  2. Pani puri is best enjoyed fresh, so consume it immediately after assembling to savor the crispy texture.

Tips and Variations:

1. Spice Level:

Control the spiciness of the pani by adjusting the number of green chilies. For a milder version, you can deseed the chilies.

2. Sweet Tamarind Water:

If you prefer sweeter tamarind water, increase the sugar quantity or add a bit of jaggery for a unique flavor.

3. Healthy Twist:

Make your pani puri filling healthier by adding sprouted moong beans or grated carrots and beetroots for extra nutrition.

4. Creative Variations:

Experiment with additional toppings like chopped tomatoes, sev (crunchy chickpea flour noodles), grated cheese, or even pomegranate seeds for a burst of flavor and texture.

Frequency Asked Questions (FAQ):

Q1: What is Pani Puri?

A1: Pani Puri, also known as Golgappa or Puchka, is a popular Indian street food. It consists of hollow, crispy puris filled with spicy and tangy tamarind water, along with a mixture of savory ingredients like boiled potatoes, chickpeas, and onions.

Q2: How spicy is the pani (tamarind water)?

A2: The spiciness of the pani can be adjusted to your preference. You can control the heat by adding more or fewer green chilies while preparing the tamarind water. Removing the seeds from the chilies can also reduce the spiciness.

Q3: Can I make a sweet version of pani puri?

A3: Yes, you can make a sweet version of pani puri by increasing the sugar quantity in the tamarind water or by adding jaggery for a sweeter flavor profile. It’s a delightful twist on the traditional savory pani puri.

Q4: What are some creative variations of pani puri?

A4: Pani puri offers endless opportunities for creativity. You can experiment with toppings like chopped tomatoes, sev (crispy chickpea flour noodles), grated cheese, or even pomegranate seeds to create unique flavor combinations.

Q5: How do I keep the puris crispy for a longer time?

A5: To keep the puris crispy, store them in an airtight container once you’ve opened the pack. Avoid exposing them to moisture, and they should stay crisp for a reasonable duration.

Q6: How do I make pani puri less spicy for kids or those who prefer mild flavors?

A6: To make pani puri less spicy, you can reduce or omit the green chilies in the tamarind water. Adjusting the spice level to suit individual preferences is easy and ensures everyone can enjoy this delicious snack.


  • If you encounter any challenges while preparing this pani puri recipe or have questions about the process, consider seeking advice from experienced home cooks or engaging with online cooking communities. Learning from others can provide valuable insights and solutions.
  • In conclusion, pani puri isn’t just a recipe; it’s a culinary journey that encapsulates the essence of Indian street food. By following this homemade pani puri recipe, you can relish this delightful dish whenever the craving strikes. So, roll up your sleeves, gather your ingredients, and embark on a flavorful adventure through the streets of India in your own kitchen. Enjoy your homemade pani puri!
  • Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. With time and patience, you’ll master the art of crafting these irresistible Indian treats. Happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *