Pani puri

  Pani Puri – The King of Street Snacks

If there’s one snack that unites South Asia with pure joy, it’s Pani Puri. Known by different names across the region—Golgappa in North India, Phuchka in Bengal, Gupchup in Odisha, or Pani ke Bataashe elsewhere—it’s not just food, it’s an experience.

Pani Puri Recipe

 Ingredients

For the Puris

• 1 cup fine semolina (suji/rava)

• 2 tbsp all-purpose flour (maida)

• A pinch of baking soda

• Warm water (as needed)

• Oil (for deep frying)

For the Spicy Pani (Flavored Water)

• 1 cup fresh coriander leaves

• ½ cup fresh mint leaves

• 2–3 green chilies

• 1-inch ginger

• 1 tsp roasted cumin powder

• 1 tsp chaat masala

• ½ tsp black salt

• Salt to taste

• 2 tbsp tamarind pulp (for tanginess)

• 4 cups chilled water

For the Filling

• 2 medium boiled potatoes (mashed)

• ½ cup boiled chickpeas or white peas

• 1 tsp roasted cumin powder

• ½ tsp red chili powder

• Salt to taste

 Method

1. Making the Puris

1. Mix semolina, flour, and baking soda in a bowl.

2. Add warm water gradually and knead into a tight dough. Cover and let it rest for 30 minutes.

3. Roll out the dough thinly and cut into small circles (about the size of a bottle cap).

4. Heat oil in a deep pan. Fry the circles on medium-high heat until they puff up and turn golden.

5. Drain on tissue paper and let cool – now you have crispy puris!

2. Making the Spiced Pani

1. Blend coriander, mint, chilies, ginger, tamarind pulp into a smooth paste.

2. Mix the paste with 4 cups of cold water.

3. Add roasted cumin powder, chaat masala, black salt, and regular salt.

4. Taste and adjust spice/sourness as per preference. Chill until serving.

3. Making the Filling

1. In a bowl, combine mashed potatoes, chickpeas, roasted cumin powder, chili powder, and salt.

2. Mix well.

 Serving Pani Puri

1. Crack open the top of each puri.

2. Stuff with potato-chickpea filling.

3. Dip into the spicy tangy pani.

4. Pop it into your mouth immediately for the ultimate burst of flavor! 

Tip: You can also add sweet tamarind chutney inside for a sweet-sour-spicy mix.