How to Make Pani Puri at Home: The Ultimate Guide to India’s Favorite Street Food

How to make pani puri at home the ultimate guide to India's favourite street food 

If you ask any Indian about their favorite street food, chances are they’ll say pani puri — also known as golgappa, puchka, or gupchup depending on the region. This crunchy, spicy, tangy, and absolutely delicious snack has captured hearts across India and even beyond. The burst of flavors in your mouth when you bite into a pani puri is simply unforgettable.

In this ultimate guide, we will cover everything you need to know about making pani puri at home — from the crispy puris to the spicy pani (water) and flavorful fillings. Even if you’re a beginner, you’ll be able to recreate this street-style magic in your own kitchen.

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What is Pani Puri?

Pani puri consists of small, round, hollow puris that are fried until crisp. These puris are filled with a spicy potato mixture and dipped in tangy, spicy, flavored water (pani). Some people also add sweet chutney to balance the heat. Every region in India has its own version — for example, in Kolkata, they call it puchka and use tamarind and boiled gram, while in Mumbai, the water is often spicier.

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Ingredients You Will Need

For Puris

1 cup semolina (sooji)

2 tbsp all-purpose flour (maida)

A pinch of baking soda

Warm water (as needed)

Oil (for deep frying)

For Pani (Spicy Water)

1 cup fresh coriander leaves

1/2 cup fresh mint leaves

2-3 green chilies (adjust to taste)

1-inch piece of ginger

1/2 tsp black salt

1/2 tsp roasted cumin powder

1 tbsp tamarind pulp

Salt to taste

4 cups chilled water

Lemon juice to taste

For Potato Filling

3-4 medium potatoes (boiled and mashed)

1/2 cup boiled chickpeas or black gram (optional)

1 tsp chaat masala

Salt to taste

Fresh coriander leaves (finely chopped)

For Sweet Chutney (Optional)

1/2 cup tamarind pulp

1/2 cup jaggery (grated)

1 tsp roasted cumin powder

A pinch of black salt

1/2 tsp red chili powder

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Step-by-Step Recipe

Making the Puris

1. Prepare the dough: In a mixing bowl, combine semolina, all-purpose flour, a pinch of baking soda, and a little salt. Add warm water gradually and knead to make a stiff yet smooth dough. Cover it with a damp cloth and let it rest for 15-20 minutes.

2. Roll the dough: Divide the dough into small lemon-sized balls. Roll each ball into a thin circle (about 2-inch diameter). Make sure the rolled discs are very thin — this helps them puff up properly.

3. Fry the puris: Heat oil in a deep pan. Once hot, drop the puris carefully into the oil. Press them lightly with a spoon so that they puff up. Fry until golden and crisp on medium heat. Remove and drain on paper towels.

4. Cool and store: Let the puris cool completely before storing them in an airtight container. This ensures they remain crisp.

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Making the Spicy Pani

1. Blend the herbs: In a blender, combine coriander leaves, mint leaves, green chilies, and ginger. Add a little water and blend into a smooth paste.

2. Mix the pani: In a large bowl, mix the herb paste with tamarind pulp, black salt, cumin powder, regular salt, and lemon juice. Add chilled water and adjust spices as per your taste. If you like, you can also strain the pani to make it smoother.

3. Chill: Refrigerate for at least an hour before serving. The flavors develop better when the pani is chilled.

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Preparing the Potato Filling

1. Boil and mash: Boil potatoes and mash them well. Add boiled chickpeas if you like.

2. Season: Mix in salt, chaat masala, and finely chopped coriander leaves. You can also add finely chopped onions and green chilies for extra crunch and spice.

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Making the Sweet Chutney (Optional)

1. Cook chutney: In a pan, add tamarind pulp and grated jaggery. Cook on medium heat until the jaggery melts and the mixture thickens slightly.

2. Season: Add cumin powder, black salt, and red chili powder. Stir well and cook for another 2-3 minutes. Let it cool completely before serving.

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Assembling the Pani Puri

1. Crack open the puris: Gently make a hole in the center of each puri using your thumb.

2. Add the filling: Stuff each puri with a spoonful of the potato mixture.

3. Add chutney: If you’re using sweet chutney, add a small amount on top of the