pani puri recipe | golgappa recipe | puchka recipe with 3 different pani

pani puri recipe | golgappa recipe | puchka recipe with 3 different pani: – And here is the MOST MOST favorite recipe I am going to share with you guys all.If you follow me on facebook OR Instagram you might know that I have posted homemade panipuri photo.
Pani puri-you already know that pani puri has many names in a different region like poochkas, golgappe, pakodi, pani ke patashe, gupshup, patashe etc.
Pani-puri is my most favorite chaat from childhood. I used to go with my friends on the street of Porbandar and I truly enjoyed it.panipuri-priyascurrynation

pani puri recipe | golgappa recipe | puchka recipe with 3 different pani: – Pani translates to water and here the Puris are fried puffed crisp dough balls. Generally, the water or pani is sour, tangy as well as spicy. This spicy pani is balanced with the addition of a sweet tamarind chutney.panipuri-priyascurrynation
This sweet chutney is called as meetha (which means sweet) pani. The spicy water is called as teekha (which means spicy) pani. Both are added in the puri along with the main filling which consists of boiled potatoes, chickpeas, tempered moong ,boondi or a thick dry curry made from white peas which is called as ragda.

The puri or pooris are made from flour or sooji/cream of wheat or both. They are thin, crisp, fully puffed and thus occupy the filling and the chutneys. These can be brought ready from the stores or can be made at home too.
I usually buy purees from the store because I wanted to avoid the time it takes to make purees( i can’t resist). sometimes I also deep freeze ginger-chilli-mint paste for 8-10 days. so, whenever I wanted to make panipuri ,I just take a portion of paste and add water, salt and masala and my teekha pani will ready in just 5 min or less.panipuri-priyascurrynation

Panipuri stuffing also has some variations like I am using potato-chickpea stuffing here while some of using only potato stuffing, sprouts stuffing, ragda stuffing etc.

I am following my mommie’s home-style recipe to make teekha pani.This teekha pani has a Spicy, Tangy and sweet don’t need to have meetha pani at all but however, I am using tamarind chutney by adding some water as meetha pani.
To make Spicy pani,you need to make green Chutney or you can make green paste individually. jal-jeera can be used as teekha pani as well.
I don’t know about the history of panipuri but whoever invented this recipe has given the world’s best recipe to us.
For serving, first crack puri, stuff puri with potato filling, add few tablespoon of sweet pani as per your taste and at last, add teekha pani.You have to serve panipuri immediately after stuffing otherwise your puri becomes soggy.
Check my tutorial on making perfect puri for golgappas.

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recipe card for pani puri recipe | golgappa recipe | puchka recipe with 3 different pani : –

pani puri recipe | golgappa recipe | puchka recipe with 3 different pani
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: snacks, Street food
Cuisine: street food recipe
Servings: 35 golgappas
Author: Priya Jo
for stuffing:
  • 1 cup chickpeas brown and soaked
  • 4-5 large potatoes boiled
  • 1 tbsp chat masala
  • 1 tsp red chili powder
  • salt to taste
  • coriander for garnishing
for garlic water: -
  • 8 cloves garlic
  • 1 tbsp red chili powder
  • 1 tsp cumins
  • salt to taste
  • 1.5 cup water
for tamarind water
  • 1/2 cup tamarind pulp
  • 1 cup sugar /jaggery
  • 2 cups water
  • salt to taste
  • a pinch of chat masala
for teekha /mint water:
  • 1 cup mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 inch ginger
  • 2 medium green chilies
  • salt to taste
  • 3 nos black pepper corns
  • 1 tsp black salt
  • 3 cups water
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • 1/2 tsp chat masala
  • 1/2 tsp cumin powder
  • 35-40 golgappa puris *as per your requirement
  • 1 medium onion,chopped optional
  • 1/2 cup kara boondi optional
  • 1/2 cup besan sev optional
for stuffing:
  1. Boil potato and chickpea together for 5-6 whistles on medium flame.

  2. Mash potato and chickpea together.

  3. Add salt,chat masala, redchili powder and coriander leaves .

  4. Mix them well.

  5. keep it aside.

for garlic water:
  1. crush all ingredient except water into a smooth paste.

  2. add water in crushed paste.

  3. mix well and keep it aisde.

tamarind water:
  1. mix tamarind pulp and jaggery until disolve. you can even boil it for 5 mins on medium flame so that jaggery/ sugar can dissolve fast.

  2. add salt and other masalas.

  3. add water and mix it well.

  4. keep it aside.

for teekha pani/mint pani:
  1. In a blender add all the ingredients mentioned above for the pani.

  2. Add little water and grind to a fine chutney.

  3. Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.

  4. Add the boondi to the pani.

  5. You can chill the pani in the fridge.

  1. Crack the top of the puri using your thumb finger or spoon.

  2. Add 2 to 3 tsp of the boiled potato-chickpea stuffing filling in the poori.

  3. Add onions and bondi,sev as well.

  4. Stir the green pani first and then it and the sweet chutney as per your taste.

  5. Serve the pani puri immediately.

  6. You can also make individual portions with the puris, potato-chickpea mixture and the pani.

  7. Let the individual assemble the pani puri for himself/herself as per his/her taste. 

Recipe Notes
  • For a spicy pani, add about 2 to 3 green chilies as per your taste.
    Other stuffing combinations:Tempered moong sprouts , boiled white chickpeas (kabuli chana) boiled potatoes with chopped onions and chopped coriander leaves , ragda. - white peas preparation.
  • * to make the pani hot and spicy, you can add one more green chili.
    you can use green chuntney and tamarind chutney as pani by adding water and salt into that.
  • I am using ready-made puris here.check out my tutorial on how to make golgappa puris HERE

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