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Pani puri

Before sharing the recipe of Pani Puri wanna share the magical word used for Panipuri in different states.

Pani Puri, additionally referred to as Golgappa, Puchka, or Puchki in various areas, is a famous road food in India, each vicinity including its unique contact to this beloved snack. Here’s a glimpse of ways PaniPuri is loved with nearby specialties across one-of-a-kind states:

Pani puri| masalamingles
Pani puri| masalamingles

In Mumbai and parts of Maharashtra, it is called “Pani Puri” or “Puchka.” The water, known as “pani,” is typically tangy and spicy, and the filling, which includes mashed potatoes, chickpeas, spices, and tamarind chutney, might have a moderate sweet-sour flavor.


In Gujarat, it’s referred to as “Pani Puri” or “Golgappa.” The filling generally includes a mixture of sprouts, boiled potatoes, and occasionally sweet chutney. The water is tangy, often with a hint of sweetness.


Known as “Golgappa” or “Pani Puri,” it’s a popular street snack. Here, the water is highly spiced and tangy, once in a while with a touch of mint. The filling generally includes mashed potatoes, sprouts, and a mix of spices.

Delhi and Northern States:

Known as “Pani Puri” or “Golgappa,” it’s broadly loved with highly spiced, tangy, and barely sweet water. The filling typically carries mashed potatoes, chickpeas, and tangy tamarind chutney.

West Bengal and Kolkata:

In Kolkata, it’s called “Puchka.” The water is tangy and spicy, with a unique combination of flavors. The filling usually consists of mashed potatoes, black chickpeas, and now and then boiled gram.

Southern States:

In some elements of Southern India, it is known as “Pani Puri” or “Golgappa.” The water might have versions of spiciness and tanginess. The filling often includes mashed potatoes, sprouts, and a mixture of flavors.

Punjab and Haryana:

Known as “Golgappa” or “Pani Puri,” the water can vary from tangy to spicy, frequently with a hint of candy and sour. The filling usually includes mashed potatoes, chickpeas, and spices.

Across India, even as the basic elements of Pani Puri continue to be the same—crispy hole puris full of a combination of spiced water and various ingredients—the water’s taste, the ingredients used inside the filling, and the accompanying chutneys vary, reflecting the numerous culinary traditions and tastes of different regions.

Pani puri recipe

Certainly! Here’s an easy recipe to make Pani Puri at home:

For the Puris:

1 cup semolina (sooji/rava)
1/four cup all-reason flour (maida)
1/four teaspoon baking soda
Water (as wanted for dough)
Oil for deep frying

For the Pani (Spiced Water):

  • 1 cup sparkling mint leaves
  • half cup clean coriander (cilantro) leaves
  • 2-3 green chilies (adjust to flavor)
  • 1-inch piece of ginger, peeled
  • 1 small lemon (juice)
  • 1 tablespoon tamarind paste
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon black salt
Salt to flavor
  • 2-3 cups chilled water
  • For the Filling:
  • 2 medium-sized boiled potatoes, mashed
  • 1 cup cooked chickpeas (boiled)
  • Tamarind chutney
  • Green chutney (non-obligatory)
  • Chaat masala (elective)


Puri Preparation:
  • Make the Dough:

In a mixing bowl, combine the semolina, all-motive flour, baking soda, and a pinch of salt.
Gradually upload water and knead the combination right into a stiff dough. Cover it with a humid fabric and let it rest for about 15-20 minutes.

  • Shape and Fry:

Divide the dough into small balls and roll them out into small circles (puris) using a rolling pin. Aim for a round three cm in diameter.
Heat oil in a deep frying pan. Once warm, fry the puris in batches until they sing their praises and flip golden brown. Remove and place them on paper towels to empty excess oil.

  • Pani Preparation:

Prepare the Spice Paste:

Blend mint leaves, coriander leaves, inexperienced chilies, and ginger into a nice paste with the usage of a blender or food processor.

  • Make the Pani:

In a huge mixing bowl, integrate the mint-coriander paste, tamarind paste, lemon juice, roasted cumin powder, chaat masala, black salt, normal salt, and chilled water. Mix nicely and regulate the seasoning in step with taste. Keep it refrigerated until serving.


  • Prepare the Fillings:

Mix mashed potatoes and boiled chickpeas. Add a pinch of chaat masala for added taste if favored.
Create a small hollow in the center of every puri and fill it with the potato-chickpea mixture.

  • Serve:

Arrange the stuffed puris on a serving plate.
Before serving, pour the prepared chilled highly spiced water (pani) into each puri using a small spoon or a funnel.

Serve the PaniPuris right away and savor the burst of flavors.


Adjust the spice tiers within the pani in step with your preference.
Ensure the puris are rolled flippantly to make sure they self-praise well while frying.
You can adjust the filling elements based totally on non-public flavor.
Making Pani Puri at domestic lets you personalize the flavors and experience this cherished avenue food snack proper to your kitchen!

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