PANI PURI
Pani Puri, which we Indians know by different names such as Pani Puri, Pani Batasa, Phuchka, Golgappa, and many more, is a popular snack.
✍️ By: Krish Sona
📅 Published: Oct.10 2025
⏱️ Prep: 30-40mins
🔥 Cook: 20 mins (stovetop) / 10–12 mins (cooker)
⏳ Total: ~1:30 hr (stovetop)
🍽 Serves: 4-5
👉 Jump to Recipe
📚 Table of Contents
- 🏁 Introduction
- 🍲 Recipe
- ❓ FAQs
- ⚖️ Nutritional Value
- 📝 Conclusion
It is a snack where small puris are made from flour, filled with tasty potato stuffing, and then dipped into tangy and flavorful water made from mint and coriander before eating. Pani Puri is available everywhere in India, from local street corners to five-star hotels, and its taste is simply amazing. This snack is counted among India’s favorite street foods.
In the evening, at roadside stalls, there is usually a huge crowd waiting to eat Pani Puri, and people often have to wait a long. But as soon as they take the first bite, it tastes so delicious that all the waiting feels worth it. Street-style Pani Puri usually has a potato filling, but in restaurants, there are many variations of fillings. Personally, I still prefer street-style Pani Puri. Today, we will learn how to make this delicious snack at home.
History
Pani Puri is believed to have originated in Northern India around the 19th century. It is said that the snack evolved from an earlier dish called “golgappa,” which consisted of hollow fried puris filled with spiced water, lentils, or grains. Over time, street vendors experimented with different fillings and flavored water, giving rise to the tangy and spicy version we enjoy today.
According to mythology, we found the connection of Pani Puri to the ancient Indian epic Mahabharat, one of the largest epics in the world. Mythology says that during the Dwapar Yuga, Draupadi, the wife of the Pandavas, is said to have invented Pani Puri in nearly 3130 BCE—roughly more than 5,000 years ago.
Recipe Overview
Prep Time: 30-40 minutes
Cooking Time: 20 minutes for puris + 10 minutes for pani
Total Time: 1 -1:30 hour
Servings: 4–5 people
Ingredients
For the Puri (Crispy Shells)
- 1/2 cup semolina (sooji/rava) ≈ 120 g
- 1 cup Wheat flour ≈ 240 g
- A pinch of baking soda
- ¼ cup water (adjust as needed)
- Oil for deep frying
For the Spicy Pani (Water)
- 1 cup tamarind
- 1 cup mint leaves ≈ 25 g
- ½ cup coriander leaves ≈ 10–15 g
- And 5 grams ( fine chopped)
- 2–3 green chilies (adjust to taste)
- 1-inch ginger piece
- 1½ tablespoon roasted cumin powder
- 1 tablespoon roasted Coriander powder
- 1 tablespoon roasted red chillies powder
- 1 teaspoon black salt
- 1 teaspoon chaat masala
- 1 medium lemon (cut in circle ⭕ shape)
- 4 cups of cold water
For the Filling
- 4 medium potatoes, ≈ 300 g
- 1 cup White peas ( soak in water for overnight)≈ 150 g
- ½ teaspoon salt and ½ teaspoon black salt ≈ adjust to your tongue
- 1 teaspoon roasted red chili powder
- 1 teaspoon roasted coriander seeds powder
- 2 teaspoon roasted Cumin powder
- ½ teaspoon chaat masala
- 1 teaspoon Turmeric powder
- 2 green chillies chopped
- Finely chopped 1 medium Onions
- Finely chopped coriander leaves (Little).
Optional Toppings
Sev
Bundi
Pomegranate
Instructions
First of all, fill a bowl with water and leave tamarind in it for 30 minutes, as you can see in the image.
Step 1: Make the Puri
In a bowl, add semolina, flour, and baking soda.
Gradually add water and knead until the dough is firm. Apply a little oil to the dough, cover it in a plastic bag, and let it rest for 30 minutes.
Then, remove the dough from the bag and knead it 2–3 times. Divide it into small balls and roll them out. Cover the rolled puris with a cloth and let them rest for 15 minutes.
Heat oil in a pan and fry the puris over medium to low heat.
Drain on paper towels. Keep the puris in an airtight container at room temperature.
Tip: Fry on medium heat. If the heat is too high, the puris brown quickly but stay soft inside; if it is too low, they absorb too much oil.
Step 2: Prepare the Pani
Take a mixer jar and add thoroughly washed mint leaves, coriander leaves, ginger, green chilies, and two tablespoons of water, then blend it into a smooth paste.
Next, mash the tamarind with your hands in the bowl in which it was soaked. Strain the tamarind water into another bowl so that you separate the tamarind-flavored water from the seeds and pulp.
Now, add the blended mint-coriander paste to the tamarind water, and also add 4 cups of cold water. Then add roasted cumin powder, roasted coriander seed powder, red chili powder, salt, black salt, thinly sliced lemon circles, and chaat masala powder. Garnish with finely chopped coriander leaves on top.
Your tangy pani (spiced water) is now ready.
Step 3: Prepare the Filling
Wash overnight soaked white peas , then put them in a pressure cooker. Cut 4 medium-sized potatoes in half and add them to the cooker. Add 1 tablespoon of turmeric powder, close the cooker, and cook on medium flame for 3 whistles. Then let the pressure release naturally.
Peel and mash the boiled potatoes in a bowl, and add the boiled white peas to it.
Next, add roasted cumin powder, roasted coriander powder, roasted red chili powder, black salt, regular salt, chopped coriander leaves, chopped onions, and chaat masala.
Pour a little of the tangy, spicy water we prepared earlier in this and mix everything well.
The filling is now ready.
Tip: You can also add boiled sprouts or finely chopped boiled vegetables for variety.
Step 4: Assemble Pani Puri
Take a puri and gently make a small hole in middle using your thumb.
Stuff with potato-white peas filling mixture.
Pour a little spicy water (pani) into the puri.
optional toppings: sweet chutney, sev, pomegranate seeds.
Serve immediately and enjoy!
FAQ (For New Chefs)
Q1: Can I make puris without deep frying?
Yes. For my health conscious readers, Air fry is best option. Use Air fryer to make pakodi
Q2: How long can homemade pani be stored?
Keep puris in airtight container (more than a month)
Potatoes filling can be stored in freeze for 2 days.
Spicy water to be stored in freeze (2-3 days)
Q3: Can I make it less spicy for kids?
Yes. Don't use green chilies in the pani and fillings and avoid chili powder in filling. Mix with plain water if needed.
Q4: Can I prepare filling in advance?
You can make fillings 1 day before preparing the snacks . Store in the fridge for up to 1 day. Stuff puris just before serving to keep them crisp.
Q5: What variations exist?
Golgappa: North India, tangy and spicy water . Sweet chutney , etc.
Phuchka: Bengal, uses tamarind pulp and spiced potatoes.
Dry Pani Puri: Some regions skip the water and serve with dry masala mixture.
Q6: How to keep puris crispy?
Store at room temperature in an airtight container. Stay away from refrigeration and moisture.
Nutritional Value
Nutrition Facts
Pani Puri (~100g / 6–8 pieces)
Calories150 kcal
Calories from Fat45
% Daily Value*
Fat5 g
Saturated Fat1 g
Sodium300 mg
Potassium200 mg
Carbs22 g
Dietary Fiber3 g
Sugars2 g
Protein4 g
Vitamin A2%
Vitamin C6%
Calcium20 mg
Iron1 mg
Magnesium15 mg
*Percent Daily Values based on 2,000 calorie diet.
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure
Conclusion
Pani Puri snacks are as tasty as they are easy to make. Many people tell me that when they make Pani Puri at home, it doesn’t taste as good as the ones from street stalls, or the puris don’t turn out crispy or puffy. That’s why they avoid making this snack at home. But if you follow the method I have shared, you will get very tasty Pani Puri, and the puris will turn out puffy and super crisp. Making Pani Puri can be a little tricky, but by following my method, you can easily make delicious Pani Puri. The first time I made this snack, the puris didn’t puff up, and I was frustrated. Then I learned the technique, and now I’m an expert in this.
You must try this snack at least once and enjoy it with your family. It’s perfect for anyone who wants to satisfy a small hunger pang with some tangy and spicy treats.
Try this recipe and share your doubts, suggestions, recommendations, or experiences in the comments.
You can also send us pictures of your prepared Pani Puri via email, and we will feature your picture and experience on our website.
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