pani puri | pani puri recipe

Introduction to Pani Puri:

Here we are discussing the pani puri recipe. It’s a festivals dish. Pani Puri, otherwise called Golgappa or Puchka, is a well-known road food nibble from India. A darling dish is delighted in by individuals of any age throughout the nation. Pani Puri is a blend of two Hindi words: pani,” meaning water, and puri,” alluding to an empty, fresh rotisserie bread.

The dish consists of little, round, empty puris produced using wheat flour or semolina. These puris are then loaded up with a combination of different fixings like pureed potatoes, chickpeas, onions, and a tart tamarind chutney. The filling might shift in view of territorial inclinations, and a few varieties even incorporate fledglings, boondi (firm chickpea flour pearls), or sev (crunchy seared noodles).

What separates Pani Puri is its particular enhanced water, known as “pani.” The pani is a mix of a few fixings, including mint, coriander, tamarind, green chilies, and different flavours. It is frequently prepared with an equilibrium of sweet, sharp, and hot flavours, giving it a reviving and enticing taste.

To appreciate Pani Puri, one takes a solitary puri and cautiously makes a little opening on the top. The puri is then loaded up with the ideal mix of fillings, and a spoonful of pani is filled into it. The whole puri is then eaten in one nibble, overflowing with a blast of flavours that surface in the mouth. The firm puri, the exquisite filling, and the tart pani meet up to make a superb culinary encounter.

Pani Puri isn’t simply a famous road food nibble; it is likewise a social food. In many cases, it is enjoyed at gatherings, with loved ones assembled around a road seller’s slowdown, sharing chuckles and stories while savouring this tasty delicacy. The delight of eating Pani Puri lies in its taste as well as in the intuitive process of gathering and consuming it.

Because of its far-reaching prevalence, Pani Puri has risen above provincial limits and can be tracked down in different regions of the planet, frequently with novel transformations and names. It has turned into a famous image of Indian road food, cherished by food devotees worldwide.

Whether you’re a flavour sweetheart or somebody who appreciates investigating different culinary encounters, Pani Puri is a must-attempt dish that vows to tempt your taste buds and leave you hankering for more.

The Origin and History of Pani Puri

The specific beginning of Pani Puri is hard to follow, as it has developed over time and turned into a famous road food across various districts of India. Be that as it may, it is accepted to have started in the Indian subcontinent, with varieties of the dish tracked down in various states and urban areas.

One hypothesis suggests that Pani Puri has its underlying foundations in the Magadha district of antiquated India, which is available in Bihar. It is said to have been a leaned-to nibble of the Mauryan Domain during the rule of Sovereign Ashoka (third century BCE). The dish was known as “phulki” in those days and was made by stuffing empty bread with a fiery filling.

Over the long run, Pani Puri spread to different parts of India, with every locale adapting and adding its own novel twist to the dish. In Northern India, it is normally known as Golgappa, while in Eastern India, it is called Puchka. These territorial names mirror the social variety and culinary inclinations of various regions.

The fame of Pani Puri developed dramatically with the rise of road food culture in India. Road merchants and little food stores began selling Pani Puri, making it available and reasonable for individuals from varying backgrounds. Its moderateness, combined with its explosion of flavours, added to its broad fame.

Pani Puri additionally went through changes in its readiness and show. Customarily, the puris were made with wheat flour, but semolina-based puris are also normal at this point. The filling choices extended to incorporate fixings like bubbled potatoes, fledglings, and chickpeas, leading to different flavours. Likewise, the pani’s recipe was enhanced, with various locales integrating their own mix of spices, flavours, and tart components.

Today, Pani Puri has become a quintessential piece of Indian road food culture. It isn’t just tracked down in clamouring commercial centres but also at get-togethers, gatherings, and, surprisingly, in top-of-the-line cafés, where it is often served in a more contemporary and adapted way.

Moreover, the notoriety of Pani Puri has risen above public boundaries, and it tends to be found in Indian eateries, while road food slows down in different regions of the planet. It has turned into an envoy of Indian food, acquainting individuals with the dynamic flavours and culinary customs of the country.

The development and fame of Puri throughout the long term feature its status as a dearest and getting through road food, valued by food devotees both in India and then some. Its rich history and social importance make it a fundamental piece of the different culinary artworks of the Indian subcontinent.

Pani Puri Recipe:


Ingredients of Pani Puri Recipe:


For the Puri:


  • 1 cup semolina (sooji or rava)
  • 1/4 cup all-purpose flour (maida)
  • Salt to taste
  • Water for kneading
  • Oil for deep frying

For the Filling:


  • 1 cup of boiled and mashed potatoes
  • 12 cups boiled chickpeas
  • 12 cup finely chopped onions
  • 12 cup chopped fresh coriander leaves
  • Tamarind chutney (store-bought or homemade)
  • Chaat masala (optional)
  • Black salt (optional)

For the Pani (Flavoured Water):


  • 1 cup of fresh mint leaves
  • 12 cup fresh coriander leaves
  • 2 green chilies
  • 1-inch piece of ginger, peeled
  • 1 tablespoon of tamarind pulp
  • 12 teaspoons roasted cumin powder
  • 1 teaspoon of black salt
  • 1 teaspoon chaat masala
  • Salt to taste
  • 4 cups of water

Instructions for the Pani Puri Recipe:


  1. Puri Preparation:

  • In a mixing bowl, combine semolina, all-purpose flour, and salt.
  • Gradually add water and knead to form a firm dough.
  • Cover the dough and let it rest for 15–20 minutes.
  • Divide the dough into small portions and roll them into thin circles of about 2–3 inches in diameter.
  • Heat oil in a deep frying pan over medium heat.
  • Fry the puris one at a time until they turn crisp and golden brown. Drain them on a paper towel.
  1. Filling Preparation:

  • In a bowl, mix together mashed potatoes, boiled chickpeas, chopped onions, and fresh coriander leaves.
  • Season with salt and chaat masala, if desired. Mix well.
  1. Pani (Flavoured Water) Preparation:

  • In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, roasted cumin powder, black salt, chaat masala, and salt.
  • Blend until you get a smooth paste, adding a little water if necessary.
  • Transfer the paste to a large mixing bowl and add water. Mix well.
  • Strain the mixture through a fine sieve to remove any coarse particles.
  1. Serving Pani Puri:

  • Make a small hole on the top of each puri using your thumb or a spoon.
  • Fill each puri with a spoonful of the prepared filling.
  • Drizzle some tamarind chutney over the filling.
  • Dip the filled puri into the pani and place it on your palm.
  • Quickly place it in your mouth and enjoy the explosion of flavours.
  • Repeat with the remaining puris and serve immediately.

Puri is best appreciated when new and consumed following planning. Make sure to change the hotness and tartness of the pani as per your taste inclinations. Partake in the magnificent and reviving varieties of this cherished Indian road food!

Serving Suggestions for Pani Puri:


Pani Puri is regularly filled in as a tidbit or starter, and it is often enjoyed in a social and intelligent setting. Here is a serving idea to improve your Pani Puri experience:

  1. Arrange the Puris: Begin by organising the firm puris on a serving plate or an enormous plate. Ensure they are effectively open to everyone.
  2. Set up the Filling Ingredients: Spot the bubbled and pureed potatoes, bubbled chickpeas, hacked onions, and new coriander leaves in discrete dishes or little plates. This permits every individual to redo their Pani Puri as indicated by their inclinations.
  3. Tamarind Chutney and Additional Flavours: Spot a bowl of tart tamarind chutney close by the filling fixings. You can likewise offer extra flavours like chaat masala, dark salt, and broiled cumin powder for those who appreciate additional zest and tartness.
  4. Pani in a Jug or Dispenser: Serve the seasoned water, or Pani, in a container or a gadget with a scoop or little cups for pouring. Ensure upgrading the reviving taste is chilled.
  5. Assemble and Enjoy: Urge your visitors to assemble around the Pani Puri arrangement. Educate them to take a puri, cautiously make a little opening on the top, and fill it with the ideal mix of fillings. Then, pour a spoonful of the tart Pani into the puri. Brief them to eat the filled puri in a single nibble, enjoying the blast of flavours.
  6. Repeat and Share: Pani Puri is best appreciated in numerous rounds. Urge your visitors to have various puris, try different things with various fillings and flavours, and share their encounters and inclinations with one another.
  7. Accompaniments: Whenever wanted, you can serve a few sides. Accompaniments like flavouring mint chutney, green stew glue, or a bowl of boondi (fresh chickpea flour pearls) for added surface and taste

Keep in mind that the delight of Puri lies in its flavours as well as in the social aspect of sharing and getting a charge out of it with loved ones. In this way, create an exuberant and intuitive atmosphere where everybody can gather their Pani Puris however they would prefer and have a vital culinary encounter together.

Pro Tips for Making Pani Puri:


  1. Crispy Puris: For perfectly crispy puris, make sure the oil for deep frying is adequately hot. The puris should puff up and turn golden brown within a few seconds. If the oil is not hot enough, the puris may turn chewy or absorb excess oil.
  2. Filling Consistency: The filling should have a balanced texture. The mashed potatoes should be smooth and not too chunky. Mash them well to ensure a creamy consistency. Similarly, the boiled chickpeas can be lightly mashed or left whole, depending on personal preference.
  3. Flavorful Filling: Add extra flavour to the filling by seasoning it with chaat masala. This tangy spice blend enhances the taste of the filling and adds a delightful twist to the overall experience of eating Pani Puri.
  4. Tangy Tamarind Chutney: If you are making the tamarind chutney at home, make sure it has a perfect balance of sweet and tangy flavours. Adjust the amount of tamarind pulp and sugar according to your taste. The chutney should complement the flavours of the Pani and the filling.
  5. Adjusting Pani Flavours: The pani should have a harmonious blend of mint, coriander, spices, and tanginess. Taste the pani and adjust the flavours to suit your preferences. Add more mint leaves for freshness, adjust the spices for heat, or add more tamarind pulp for tanginess.
  6. Chilled Pani: For a refreshing experience, chill the pani before serving. You can refrigerate it for a few hours or add ice cubes to keep it cool. The chilled pani complements the crispy puris and enhances the overall taste.
  7. Straining Pani: Strain the blended pani to remove any coarse particles or fibres from the mint and coriander leaves. This ensures a smooth texture and prevents any unwanted bits from getting stuck while enjoying the Pani Puri.
  8. Interactive Assembly: Set up the Pani Puri ingredients in a way that allows guests to interact and customise their puris. Let them choose their preferred fillings, adjust spice levels, and experiment with different combinations. Encourage sharing and discussion about favourite flavour variations.
  9. Freshness is Key: Puri is best enjoyed immediately after assembly. The puris can become soggy if left too long in the pani. So, prepare the filling, pani, and puris in advance, but assemble them just before serving for the best texture and taste.
  10. Hygiene and Cleanliness: Ensure that all the ingredients and utensils used in preparing Pani Puri are clean and hygienic. This includes washing fresh produce thoroughly and using clean serving utensils. Maintaining good hygiene practises while preparing and serving the dish is essential.

By following these pro tips, you can elevate your Puri-making skills and create an exceptional culinary experience for yourself and others. Enjoy the delicious flavours and the fun of assembling and savouring this popular Indian street food!

Nutrition of the Pani Puri Recipe:

Sure! Here’s an approximate nutrition breakdown of a typical serving of Pani Puri, presented as a percentage of the recommended daily intake:

Nutrient Percentage (%)
Calories 5-7%
Total Fat 2-3%
Saturated Fat 1-2%
Cholesterol 0%
Sodium 4-5%
Carbohydrates 4-5%
Fibre 1-2%
Sugars 1-2%
Protein 1-2%
Vitamin A 0%
Vitamin C 0-1%
Calcium 1-2%
Iron 3-4%

If it’s not too much trouble, note that these qualities are assumed and can differ depending on the particular fixings and planning strategies utilised in the Puri recipe. It’s generally really smart to check the healthful data for the particular fixings you use or consult an enrolled dietitian for more precise and customised dietary data.

pani puri fountain

Benefits of the Pani Puri Recipe:

Pani Puri, otherwise called Golgappa or Puchka, is a famous road food in India. This scrumptious bite comprises fresh empty puris loaded up with a combination of tart, fiery, and sweet chutneys and a seasoned water known as “pani.” Here are a portion of the advantages of the Pani Puri recipe:

  1. Refreshing and hydrating: Pani Puri’s primary part is the delightful water, which is commonly made with a mix of mint, coriander, tamarind, and other flavours. This tart and reviving water extinguishes thirst and keeps you hydrated, particularly during the blistering mid-year months.
  2. Good source of dietary fibre: Pani Puri incorporates fixings like chickpeas, bubbled potatoes, and fledglings, which are high in dietary fibre. Fibre helps with processing, advances satiety, and supports a sound stomach-related framework.
  3. Rich in antioxidants: The chutneys and flavours used in Pani Puri, like tamarind, coriander, and mint, are rich in cancer prevention agents. Cancer prevention agents assist with combating free extremists, shield cells from harm, and generally advance prosperity.
  4. Provides essential nutrients: Pani Puri integrates different fixings that offer fundamental supplements. For instance, chickpeas provide protein, carbs, and minerals like iron and calcium. Potatoes offer nutrients, minerals, and energy, while sprouts are plentiful in nutrients, minerals, and chemicals.
  5. Customizable to dietary preferences: The Pani Puri recipe is flexible and can be adapted to suit different dietary inclinations. It tends to be made with non-gluten puris, and the filling can be tweaked with veggie or vegan choices, making it reasonable for a great many individuals.
  6. Encourages portion control: Pani Puri is ordinarily filled in as a reduced-down snack, empowering segment control. This can be useful for those attempting to deal with their calorie consumption or follow a healthy eating routine.
  7. Social and cultural experience: Aside from its taste and healthful advantages, Pani Puri is likewise a social and cultural experience. It is frequently enjoyed with loved ones, making it a well-known road food that unites individuals.

While Puri can be enjoyed with some restraint as a feature of a fair eating regimen, it’s essential to take note that the overall dietary benefit might shift in view of the particular fixings and planning techniques utilised.

Disadvantages of the Pani Puri Recipe:

While Pani Puri is a cherished tidbit loved by a lot of people, it’s essential to consider a few potential weaknesses related to the recipe:

  1. Unhygienic preparation: Pani Puri is generally sold as road food, and the cleanliness norms at these slowdowns might fluctuate. Inappropriate treatment of fixings, defiled water, or unsanitary circumstances can expand the risk of foodborne ailments.
  2. Excessive oil and fried puris: The puris utilised in Pani Puri are broiled, which adds to the fresh surface yet additionally builds the calorie and fat content. Devouring unnecessary measures of seared food can contribute to weight gain and other medical problems if it is not offset with a nutritious eating routine.
  3. High sodium content: The enhanced water and chutneys utilised in Pani Puri frequently contain salt and different flavours, prompting a high sodium content. Unnecessary sodium admission can be impeding for those with hypertension, heart conditions, or kidney issues.
  4. Allergies and dietary restrictions: Pani Puri normally incorporates various fixings, including wheat-based puris, chickpeas, and chutneys that might contain allergens like gluten, nuts, or dairy items. It may not be appropriate for people with explicit sensitivities or dietary limitations.
  5. Excessive consumption: Pani Puri is an enticing and habit-forming tidbit that can be consumed in huge amounts. Revelling in Pani Puri might prompt gorging, adding to weight gain and other medical problems.
  6. Uncertain food quality: Since Pani Puri is frequently sold by road merchants, the quality and freshness of the fixings might be sketchy. There is a risk of eating lifeless or polluted fixings, which can cause food contamination or other gastrointestinal issues.
  7. Nutrient imbalance: While Puri contains a few nutritious fixings like chickpeas and fledglings, it may not provide a balanced feast. Depending on the particular readiness, it might come up short on nutrients, minerals, and different supplements required for a fair eating regimen.

It’s critical to take note that the detriments referenced above are not intrinsic to Pani Puri itself but rather can be related to specific readiness techniques or sources. Assuming that you decide to enjoy Pani Puri, it is prudent to be aware of the cleanliness practises, segment sizes, and, by and large, dietary equilibrium.


All in all, Pani Puri is a famous and delightful road food that is appreciated by quite a few people. It offers a special mix of tart chutneys, hot fillings, and revitalizingly enhanced water. While it has a few advantages, for example, being hydrating, a wellspring of dietary fibre, and providing fundamental supplements, there are also possible burdens to consider.

These impediments incorporate worries about cleanliness while polishing off Puri from road merchants, the high oil content from broiling the puris, the sodium content in the enhanced water and chutneys, and the potential for allergens and dietary limitations. Moreover, unnecessary utilisation or dependence on Pani Puri as a feast might prompt supplementation, uneven characters, and gorging.

To appreciate Puri in a better manner, it is prudent to be aware of the nature of fixings, segment sizes, and generally dietary equilibrium. One can likewise investigate handcrafted renditions with better options and consolidate different nutritious fixings.

Likewise, with any food, balance is critical. Puri can be relished as an infrequent treat or delighted in as a component of a fair eating regimen that incorporates a large number of supplement-rich food varieties. By making informed decisions and practising balance, one can see the value in the different kinds of Pani Puri while maintaining a solid way of life.

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Frequently Asked Questions:

What is pani puri water made of?

Pani puri water is normally made of a mix of different fixings that give it a tart and delightful taste. The essential parts of pani puri water incorporate tamarind mash, mint leaves, coriander leaves, green stew, chaat masala, dark salt, simmered cumin powder, and a smidgen of lemon juice. These fixings are blended in with water to make the reviving and fiery pani puri water that supplements the firm puris loaded up with appetising fillings.

Which country is famous for pani puri?

India is renowned for pani puri. Pani puri, otherwise called golgappa or puchka, is a well-known road food bite that began in India.

What is a panipuri?

Panipuri, otherwise called golgappa or puchka, is a well-known road food nibble in India. It comprises a little, empty, firm broiled ball (puri) loaded up with a combination of enhanced water (pani), tamarind chutney, hot pureed potatoes, chickpeas, and different flavours. It is usually delighted in as a reviving and tart tidbit.

How is pani puri puri made?

Pani puri puris are made by joining semolina (sooji), regular baking flour (maida), salt, and water to form a batter. The mixture is then partitioned into little pieces and carried out onto slender, round plates. These circles are southern-style until they become fresh and brilliant brown.

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