These Pani Puri — also known as golgappa , puchka , or phulki depending on the region — are hollow, crispy puris filled with spicy tamarind water, mashed potatoes, chickpeas, and fresh herbs. The magic happens when you pop the entire bite into your mouth and experience an explosion of crunchy, spicy, sweet, and tangy flavors all at once .
A staple of Indian street food culture, pani puri is not only delicious but also incredibly customizable. Whether you’re hosting friends, craving something refreshing, or exploring Indian cuisine for the first time, making pani puri at home is a fun and rewarding experience.
The key components are:
- Crispy puris (hollow fried shells)
- Spiced filling (potatoes, chickpeas, chili, herbs)
- Tangy mint water (pani) infused with green chilies, mint, tamarind, and spices
This version keeps things fresh, vibrant, and adjustable for spice lovers or mild palettes . You can even make them vegetarian, vegan , or add paneer or sprouts for extra protein.
Whether you’re serving at a party or enjoying a plate for lunch, these pani puri will transport you straight to the bustling streets of Delhi or Mumbai.
Ingredients (Makes 20–25 pieces):
For the Pani (Spicy Mint Water):
- 2 cups water
- 1 cup fresh mint leaves
- ½ cup coriander/cilantro leaves
- 2 green chilies (adjust to taste)
- 1 tbsp tamarind pulp (or tamarind paste)
- 1 tsp roasted cumin powder
- ½ tsp black salt (kala namak)
- Salt to taste
- Sugar or jaggery (optional, to balance sourness)
For the Filling:
- 2 medium boiled potatoes, finely chopped
- ½ cup boiled chickpeas (chana)
- 1 small onion, finely chopped
- 1 tbsp finely chopped green chili (adjust to taste)
- 1 tbsp chopped cilantro
- ½ tsp chaat masala
- Salt to taste
For Serving:
- 20–25 ready-made pani puri shells (available in Indian grocery stores or online)
- Boiled moong sprouts or chickpeas (optional)
- Chopped tomatoes (optional)
Instructions:
Step 1: Prepare the Pani (Mint Water)
Blend mint leaves, coriander, green chilies, and ½ cup water until smooth. Strain through a fine mesh sieve into a bowl.
Add tamarind pulp, cumin powder, black salt, regular salt, and sugar (if needed). Mix well and chill in the fridge for 30 minutes for best flavor.
Taste and adjust seasoning — it should be cool, minty, slightly spicy, and tangy .
Step 2: Make the Filling
In a bowl, mix together chopped potatoes, chickpeas, onions, green chilies, cilantro, chaat masala, and salt.
Set aside — do not refrigerate to keep the texture fresh.
Step 3: Assemble the Pani Puri
Take one pani puri shell in your hand or on a plate. Gently tap the top to create a small hole without breaking it completely.
Fill the center with a spoonful of potato mixture and a few chickpeas. Pour in chilled pani just before eating — this keeps the puri from getting soggy too early.
Serve immediately for that perfect crunch + flavor burst!
Pro Tips:
- Chill the pani before serving for a refreshing taste.
- Use fresh puris for maximum crispiness — store-bought ones work great too!
- Let guests assemble their own puris for a fun interactive snack.
- Add roasted peanuts or sev for extra crunch.
- Make it vegan : use tamarind-date water instead of dairy-based versions and skip yogurt if any.
