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# Pani Puri Recipe – Street Style
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 5 servings |
## About
**Pani Puri is perhaps one of the most popular Indian street foods**, mainly because of the burst of flavour it offers in each portion. The first bite of this dish is thrilling because it combines three distinct flavours: spicy, tangy, and sweet. The dish has various names across India, including Pani Puri and Golgappa, which people use to identify it. The dish known as puchka in West Bengal uses the same fundamental ingredients as other dishes which exist throughout India. People of all ages are drawn to it for its lively flavour. The dish is commonly found in street food stalls because it contains many different components. You can create it in your home kitchen with an easy process that requires only basic steps. Homemade food preparation enables people to choose their preferred level of cleanliness and taste which they want. The dish remains popular among people from different regions.
The process of making **Pani Puri requires multiple elements** that work together to produce a perfect final product. The process of making our dish requires two essential elements: spicy water and potato filling, and it also needs to be assembled. The sequence through which people add their ingredients shows how their personal preferences and regional cooking methods shape their cooking process. The way people build something results in a special method which creates a separate identity for their construction. The typical approach starts with vendors serving sweet chutney alongside spicy and savoury water, spiced mashed potatoes, and chaat masala. The interactive element of serving food creates a fun experience that enhances dining through better taste. Pani Puri is a snack that people can eat at any time because it combines different flavours and textures.
## Ingredients
### for puri:
* 1 cup rava / semolina / suji *(coarse)*
* 2 tbsp maida / plain flour
* 3 tbsp oil
* ¼ cup hot water
* oil *(for frying)*
### for theeka pani:
* ¼ cup mint / pudina
* ½ cup coriander
* 1 inch ginger
* 2 chilli
* small ball sized tamarind
* 1 tsp chaat masala
* 1 tsp cumin powder
* pinch hing / asafoetida
* ¾ tsp salt
* 4 cup cold water
### for khatta meetha pani:
* 1 cup tamarind extract
* 3 tbsp jaggery / gud
* 1 tsp chaat masala
* 1 tsp cumin powder
* ¼ tsp pepper powder
* ¼ tsp kashmiri red chilli powder
* pinch hing / asafoetida
* ¾ tsp salt
* 3 cup cold water
### for aloo stuffing:
* 3 potato / aloo *(boiled & mashed)*
* ½ onion *(finely chopped)*
* 2 tbsp coriander *(finely chopepd)*
* ½ tsp cumin powder
* ½ tsp chaat masala
* ¼ tsp pepper powder
* ½ tsp kashmiri red chilli powder
* ½ tsp salt
### for serving:
* 2 tbsp boondi
## Instructions
### puri recipe for pani puri:
1. firstly, in a large bowl take 1 cup rava and 2 tbsp maida.
2. add 3 tbsp oil, crumble and mix well making sure the rava turns moist.
3. now add ¼ cup hot water and start to knead.
4. knead for 5 to 8 minutes or until the dough is formed.
5. sprinkle water as required and knead to a smooth and soft dough.
6. cover the dough and rest for 20 minutes.
7. after 20 minutes, continue to knead for 2 more minutes.
8. now pinch a very small ball sized dough.
9. roll and flatten into small disk making sure it is thin.
10. deep fry in hot oil, do not overcrowd the oil.
11. flip over once the puri puffs up.
12. fry on medium flame until it turns golden brown and crisp from both the sides.
13. drain off over kitchen paper to get rid off excess oil.
14. puri is ready for pani puri. once cooled completely, you can store in an airtight container and use it for a week.
### theeka pani preparation:
1. firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.
2. blend to smooth paste adding water as required.
3. transfer theeka pani puri paste into a large bowl.
4. add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.
5. mix well and theeka pani is ready to enjoy with golgappa.
### for khatta meetha pani preparation:
1. firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.
2. also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chilli powder, pinch hing, ¾ tsp salt and 3 cup cold water.
3. mix well and khatta meetha pani is ready to enjoy with golgappa.
### aloo stuffing preparation:
1. firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander.
2. also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.
3. mix well making sure everything is well combined.
4. aloo stuffing is ready to enjoy with puchka.
### assembling pani puri for serving:
1. firstly, just before serving add handful of boondi to theeka pani and khatta meetha pani.
2. make a small hole in centre of puri.
3. stuff a tsp of prepared aloo stuffing into puri.
4. dip into theeka pani or khatta meetha pani and enjoy.
5. finally, pani puri recipe is ready to serve.
## How to Make Pani Puri with Step-by-step Photos
Firstly, in a large bowl, take 1 cup rava and 2 tbsp maida.
add 3 tbsp oil, crumble, and mix well making sure the rava turns moist.
now add ¼ cup hot water and start to knead.
knead for 5 to 8 minutes or until the dough is formed.
sprinkle water as required and knead to a smooth and soft dough.
cover the dough and rest for 20 minutes.
after 20 minutes, continue to knead for 2 more minutes.
now pinch a very small ball-sized dough.
roll and flatten into a small disk making sure it is thin.
deep fry in hot oil, do not overcrowd the oil.
flip over once the puri puffs up. fry on medium flame until it turns golden brown and crisp from both sides.
drain off over kitchen paper to get rid of excess oil.
**puri** is ready for pani puri. once cooled completely, you can store it in an airtight container and use it for a week.
## Theeka pani preparation
firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1-inch ginger, 2 chilli, and small ball-sized tamarind.
blend to smooth paste adding water as required.
transfer theeka pani puri paste into a large bowl.
add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt, and 4 cups cold water.
mix well and **theeka pani** is ready to enjoy with golgappa.
## Khatta meetha pani preparation
firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.
also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chili powder, pinch hing, ¾ tsp salt, and 3 cups cold water.
mix well and **khatta meetha pani** is ready to enjoy with golgappa.
## Aloo stuffing preparation
firstly, in a small bowl take 3 potatoes, ½ onion, and 2 tbsp coriander.
also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.
mix well making sure everything is well combined. **aloo stuffing** is ready to enjoy with puchka.
## Assembling pani puri for serving
firstly, just before serving add a handful of boondi to theeka pani and khatta meetha pani.
make a small hole in the center of puri.
Stuff a tsp of prepared aloo stuffing into a puri.
dip into theeka pani or khatta meetha pani and enjoy.
Finally, the **pani puri recipe** is ready to serve.
## Video
## Tips
Pani Puri is a burst of spicy, tangy, and sweet flavours in every bite. This street-style snack combines crispy puri with refreshing pani and tasty fillings.
1. **Crisp Puri:** Store puri in an airtight container to maintain crunch until serving.
2. **Chill Pani:** Refrigerate the spicy water to enhance flavour and give a refreshing taste.
3. **Potato Mash:** Prepare a smooth, well-spiced potato mixture to ensure even flavour in each puri.
4. **Balanced Flavours:** Adjust the sweet chutney and spicy pani to achieve a perfect flavour balance.
5. **Assembling:** Fill and serve immediately to keep the puri crisp and fresh.
## FAQ
Store puri in an airtight container and keep it away from moisture until serving.
Prepare the pani ahead of time and refrigerate it to enhance flavour and freshness.
Use spiced mashed potatoes, chickpeas, or a mix of both for a flavourful filling.
Use fresh mint, coriander, tangy chutney, and strong spices to recreate authentic flavour.
Use baked puri and control the amount of salt and chutney to make a lighter version.
## Notes
* Firstly, adjust the level of spiciness and sweetness to your preference.
* Also, for crispy puri, make sure to knead the dough really well.
* Additionally, roll the puri slightly thin, or else it will turn soggy once cooled.
* Finally, the **pani puri recipe** tastes great when prepared with a spicy, tangy flavour.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/pani-puri-recipe-golgappa-recipe-puchka/](https://hebbarskitchen.com/pani-puri-recipe-golgappa-recipe-puchka/)
