Indian Street Food ~ Pani Puri (Gol Gappa)

puchka-pani-puri
Puchka aka Pani Puri

March will be ‘Indian Street Food’ special on ‘Sailu’s Kitchen’ where I will be featuring Chaat and snack recipes. I will try to cover as many recipes as I can prepare during this month. Chaats are India’s National Snacks like hot dogs or burgers are to America or Tacos are to Mexico. The innumerable Chaats and snacks showcase a myriad of flavors and textures – sweet, salty, tangy, spicy, soft and crispy, that epitomize Indian food.

Today, I’m blogging a tongue tickling crowd pleaser, popular all over the country. It is known by different names based on the region – Gol Gappa (East India), Pani Puri (West & South India) or Puchka (North India). This street food sensation is popular among all age groups as it adds a flavorful punch to the palate. Each region or home have their own version of Pani Puri, in terms of fillings.

puri
Puri

Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. The hollow puri is slightly crushed on the top and filled with a little each of mashed potatoes, chopped onions and sweet chutney, then dipped in a chilled mint flavored tangy water, and eaten as a whole, in one mouthful. As you savor the pani puri, you can literally feel the explosion of flavors in your mouth, an assortment of crisp, tangy, spicy tastes.

Puri/Puchka Recipe

Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts

Serves 8-10 persons

Cuisine: Indian

Source: Recipe files

.

Ingredients:

1/2 tbsp maida/all-purpose flour

2 tbsps urad dal flour

1 1/4 cups ravva/semolina/sooji (very fine variety)

salt to taste

water for kneading (bottled soda water prefered)

oil for deep frying

1 Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 15 mts. (very imp step)
2 While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.
3 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.
4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
5 Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Ensure to roll out very think puris. And use very fine sooji.

pani-puri
Pani Puri

Pani (Puri) Recipe

Preparation: 10 mts

Cuisine: Indian

.

Ingredients:

6-7 cups cold water

1/2 cup packed pudina leaves

1 green chilli

small piece ginger

1 tbsp amchur pwd

1/2 tsp chaat masala pwd

1/4 tsp cumin pwd

pinch of black salt (optional)

fresh coriander leaves for garnish

salt to taste

1 Make a paste of mint leaves, green chilli and ginger and keep aside
2 Take a vessel, add the cold water in it, followed by the green mint paste and combine well.
3 Add cumin pwd, chaat masala pwd, amchur pwd, black salt, salt to taste. Garnish with coriander leaves. Chill in refrigerator till use.

Assembling Pani Puri:

Take a small puri in your palm and lightly press the top to make a hole in the puri. Stuff with a tsp of spiced mashed potato, 1/2 tsp of chopped onions, 1 tsp of sweet chutney, pour 2 tbsps of the prepared chilled mint pani and stuff the whole puchka into your mouth. Then savor the explosion of flavors. ๐Ÿ™‚

gol-gappa
Gol Gappa

Update: Due to heavy traffic, server crashed, hence the blog was not accessible. The issue has been fixed now and hopefully things will be smooth. Sorry for the inconvenience.

Indian Street Food ~ Pani Puri (Gol Gappa)

  Prepare time:
 Cook:
 Serves: 12

 Main Ingredients:

  •  semolina
  •   flour
  •   atta
  •   potato
  •   onions

By
Published:

Chaats are India's National Snacks like hot dogs or burgers are to America or Tacos are to Mexico. The innumerable Chaats and snacks showcase a myriad of flavors and textures - sweet, salty, tangy, spicy, soft and crispy, that epitomize Indian food.

169 thoughts on “Indian Street Food ~ Pani Puri (Gol Gappa)

  1. Mouth watering recipe! I never knew that urad dhal flour is used in puri dough. Will try adding this next time. Thanks for the wonderful pictures as always. Can I know what camera you are using?

  2. Fantastic… though it makes a lot of sense to go to the chaat shop around the corner to subdue the craving, this should work when you have a truckload of teenagers for a house party. The urad dhal flour is new to me, I did it with semolina and AP flour only. Will try hopefully a new dimension in taste. More chaat .. way to go I’ll be here often. TFS. I see you have a new layout design. Very very nice.

  3. Wow…Sailu! Who are you? Recipes’ treasure chest? All your folks must be very proud of you and must be deliriously happy for having you, who makes such fabulous food, around.

    You are the unofficial queen of Indian food blogs.

  4. fantastic. my mother used to try it at home when i was young but the problem all along was that the puchka would turn out flat instead of taking its spherical shape. so we would end up having pani and papri chat instead of paani puri ๐Ÿ™‚

    i will try this method as well over the next weekend. do keep coming back to check the comments section in case there is any doubt ๐Ÿ™‚

    any idea how to do the sooji/semolina version of the same. in delhi we get these two varieties of puchka’s – sooji and maida.

    1. As far as I know, the semolina version to prepare poori for pani poori, is as follows: Take 250 gms of sooji, add salt to taste and 1 1/2 tbsps of ghee and rub into the sooji and combine well. Slowly add water and make a dough. Cover with damp cloth and leave aside for 30 mts. Follow rest of the procedure. I am yet to try this recipe though, Vikas.

  5. Sailu, Through ur blog, I learnt to cook many recipes perfectly. Now u have given us a wonderful dish Panipuri, which we like and are very fond of. Thanks a lot.

  6. Wow. lovely mouth watering pani puris. ๐Ÿ™‚
    Was looking for a gud pani puri recipe… this is just perfect…
    I prepare sweet chutney by grinding dates soaked in warm water with tamarind and little jaggery and salt to taste. Can I use the same as sweet chutney for this pani puri. Any changes?

    1. Yes, you can use that chutney too. I will blog sweet chutney recipe sometime this week, which has a few additional spices in addition to your recipe, Shubha.

  7. Sailaja, I will definitely be visiting your blog for the Street Food special series which you plan to showcase.
    I do not think Urad dal flour is available at my place. I haven’t seen or heard about Urad dal flour until now. Could you tell me in what else preparations do you use this flour Sailaja? I am interested to know. Also can I make home-made urad dal flour. How do I? Thanks.

    1. Yes, you can make store bought urad/urid dal powder. Just dry roast on low to medium flame till the urad dal (without husk) turns lightly red. Cool and grind to a fine powder. If in India, you can send it to the flour mill to get it ground. You can use this to prepare savory items like chakkali/murukku or a sweet item like Sunni Undalu.

  8. WOW SAILU…………

    I’M A BIG FAN OF YOUR RECIPES…….

    PANI PURI LOOKS YUMMY AND I’M TRYING IT NOW….

    SHIREESHA.

  9. Wonderful recipe. We never thought making mouthwatering ‘pani puri’ is so easy. Thanks a lot for giving a variety of recipes which i am sure no other than Sailooji would do. I would like to learn Pootha rekulu. Please give us the recipe.

  10. nice recipe…..I love pani puri and I had them with a filling of boiled chickpeas,onion and sweet chutney..dipped in tangy pani which tasted great.

  11. We all love pani puri at home. Thank you for posting the recipe to make the puris. Would you be able to tell me how many puris does this recipe make. I dont know if udad flour is available and I’m going to try this using maida like you suggested.
    I am looking forward to the rest of the recipes this month already.. We love to eat Indian Street Food and miss it so much being away from home.

    1. Well, I didn’t count the number of pooris that I prepared with the above measurements. I sent a packet of these pooris to my friend, so I really am not sure, Michelle. Sorry about that. But they make a LOT. ๐Ÿ™‚

  12. Hello Sailu gaaru,

    Lovely recipe. My husband loves Paani puri. He can have it for dinner also.
    I will try to make it in the weekend. This recipe is posted in Sakshi paper today.
    No courtesy written.
    Priya.

  13. Dear Sailu,

    Thank you for this recipe .. I just ground the Urad dal into Urad dal flour .. but I did not know that we had to roast it before .. would it make much of a difference if I used unroasted Urad dal flour ? Do let me know .. and thank you for the wonderful recipe.

  14. Ooohhh…I am so glad you are doing these posts, I love snack food and would really like to learn how to make them at home myself! Thanks!

  15. Hi Sailu,
    I love your recipes, today i tried this recipe,but somehow they came soggy,they look perfect in shape and color and but not cripsy as strore brought puris.oil was very hot and puris were popped right back,please let me know what could be the issue.
    Thanks!

    1. Jyothi, reduce flour quantity and increase sooji. Use very fine sooji. Another tip, is try to use soda water (with fizz) instead of water to make the dough. Add little by little while making the dough. And roll out very think puris.

  16. Dear Mam

    I am really pleased and glad to see this receipe as my husband and me are chats lovers, where ever we go we try to have different variety of chats.

    Surely, i will try this one, no doubt.

    thanks a lot

  17. hello sailuji, since you r giving us fantastic chaat recipes, i would like to request you to pls give me some exotic chaat recipes like- mathura ki chaat- agra ke bhalle- spicy rasgulla chaat. etc. i have heard lot about these dishes but dont know how to make them. pls check it up and update us. thanks

  18. Hi Sailu,
    Thank u very much for ur recipe.. Can u pls let me know the brand for amchur powder and chaat masala… I think it gives a great taste to this recipe..

  19. Hi Sailuji,

    I am so crazy about pani puri. I tried it today. The puri was not so chrunchy, it was bit soft. Did I do anything wrong? What is the reason for that? Can u pls clarify me…

    1. Sometimes the quantity of atta and maida used can lead to limp puris. Do not worry. Next time, use only semolina and avoid atta and maida completely. You will get crisp puris.

  20. hi sailaja garu
    even i am from vizag and proudly tell my friends that u r also from vizag ๐Ÿ™‚
    lovely recipe and i am trying it today
    thanks a lot.

  21. Hi Sailu,
    I tried out your Panipuri recipe.It was simply superb.
    It was raining and a perfect weather to have these yummy pani puries….
    Lots nd lots of praises for the superb recipe…..

  22. hi, your recipe is really nice ,,thanks for ur recipe and i have a doubt, i live in china, here we dont get sooji ,,,,,, but we are getting something similar 2 sooji which is made of corn..so can i use that instead?

    1. Hi Jenny,
      If u r in shanghai u can easily find them at the indian stores & also at the pines stores nearest to ur place.try ur luck!

    2. Hi Jenny,
      If u r in shanghai u can easily find them at the indian stores & also at the pines stores nearest to ur place.try ur luck!

    3. Hi Jenny,
      If u r in shanghai u can easily find them at the indian stores & also at the pines stores nearest to ur place.try ur luck!

  23. I just returned from Mumbai. It was my first trip. Marvellous and amazing city and country! India on its way and nothing is going to stop it. It’s food is exceptional. The pani puri is such a simple dish and beautiful in idea and rich in taste. This is excellant idea to share with children – 1teachingkids.blogspot.com. provides ideas about teaching kids while cooking and pani puri should be one of those.

  24. hi, sailu please can u tell me how to prepare the sweetchutney in panipuri and varieties of chocolates..please………………..

  25. i love panipuri sooooooo much. thank u sailu . its so yummy and so tasty.me and my friends used to eat it every day after school. i will remember those days foreverrrrrrrrr. i love it:-)

    1. 1. CALM DOWN 2. it’s sabZi, not sabji 3. “stuff with a tsp of spiced mashed potato, 1/2 tsp of chopped onions, 1 tsp of sweet chutney, pour 2 tbsps of the prepared chilled mint pani”–so only aloo and pyaz.

  26. hey.. hi… sailu..

    thanks a lot for ur dish.. actually iam staying in sandiego where its practically impossible to eat the mouth watering pani puris here.. iam wondering how to make it at home.. incidentally gt to knw abt ur site…all the best.. bye

    1. My dad likes pani puri very much. That’s why i hav decided to make it at home and he will be happy Thanks for the recipe yaar.

  27. My mom likes pani puri very much. That’s why i hav decided to make it at home and give her as diwali gift. She will be happy b’coz me kabhi koi kaam nahi karti. Thanks for the recipe yaar.

  28. My mom likes pani puri very much. That’s why i hav decided to make it at home and give her as diwali gift. She will be happy b’coz me kabhi koi kaam nahi karti. Thanks for the recipe yaar.

  29. DEAR SAILUJI, YESTERDAY I TRIED YOUR PANI PURI RECIPE., IT WAS WONDERFUL. EVERYBODY ENJOYED . THANKS FOR THE RECIPE

  30. DEAR SAILUJI, YESTERDAY I TRIED YOUR PANI PURI RECIPE., IT WAS WONDERFUL. EVERYBODY ENJOYED . THANKS FOR THE RECIPE

  31. DEAR SAILUJI, YESTERDAY I TRIED YOUR PANI PURI RECIPE., IT WAS WONDERFUL. EVERYBODY ENJOYED . THANKS FOR THE RECIPE

  32. lado kha lado….muzi rundi ko bann…muzi ..pett dukcha yo lado pani puri khayio bhan…rundi ko bann…lado jasto..

  33. i loveeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee pani puri very very very very much

  34. hmmmmmm…… yummy… i lyk 2 eat u vry vryy nd vryyy much my dear pani puri or gol gappa or puchka……my mouth iz wtrng..!!!!!!!

  35. Hi, fond fond memories! Not to take anything away from this fab post but I am an editor, and what’s about to follow is an occupational hazard: It’s Gol Gappa in North India (not East India) or Puchka in East India (not North India). I’m originally from Tamil Nadu/Kerala but culturally a Bengali born and brought up in Maharashtra so I’ll defend the puchka to death ๐Ÿ˜€

  36. i loveeee pani puri sooo mch….bt i cnt eat mch in d monsoon season out side….nw i have a recipe so tht i cn eat nw in tht season as well…..thakzzzz

  37. i like n luv to eat pani puri . i wasnt knowing how to make puri so now i came to know thanku so much i will make it definately n comment how was it

  38. Could you put the recipe to make gol gappas the delhi style….there are no kaccha onions in that recipe…and there are three different chutneys too…..the pani is quite teekha also!!

  39. Hi dear
    I’m samaneh from Iran
    Nice to visit ur kitchen.I think Indian foods r very yummy.ur pics r very nice too.a question!…
    Is it neccesary to use semolina?can I replace it with normal flour?
    Please reply me!
    And one tthing more!may I translate ur website and publish the recipes?

    1. Well, if you do not have semolina, replace it with some cornmeal. If you do not have it, omit it and use flour.

    2. Omit it and use flour. Right now, I am not open to translation of recipes at this point of time. Thanks.

  40. I tried it with white channa and it worked wonders…you guys can try it too…the one given above is the recipe for gol gappa…not for pain-puri I am proper Bombayiite and know my chat like the back of my hands…so instead of going for spiced mashed potato, chopped onions you can also go for ‘Ragda’ from Ragda Patties that’s what a true Mumbaikar would crave for…or if u r a true Delhiite go for the above recipe.

  41. Thanks for the recipe. I love your website and all your recipes. And have tried out a few. Now I will try pani puri. Thanks.

  42. Ingredients

    Queens Quinoa:1 cup

    Water: 2 cup

    Peanuts: =1/4 cup

    Butter/Ghee: 1 tbsp

    Cumin Seeds ( Zeera) : ยฝ tea spoon

    Mustard Seeds (Rai) : ยฝ tea spoon

    Dry red Chilly: 2

    Curry leaves: 3-4

    Chana dal( Bengal gram) : ยฝ tea spoon

    Dhuli Urad dal (black gram) : ยฝ tea spoon

    Ginger finely chopped: ยฝ tea spoon

    Curd (thick): 1 cup

    Finely chopped Cucumber: ยฝ cup

    Coriander leaves: 1 table spoon

    Salt to taste. Cooking oil, 1 tea spoon

    Recipe

    Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh
    strainer. Toast quinoa in saucepan (optional): . Add 2 cups of water
    or broth and the salt. Bring quinoa and liquid to a boil in a medium
    saucepan. Reduce heat to low, cover and simmer until tender and most of
    the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

    Heat oil in a pan

    Saute peanuts,

    For tadka

    Add Ghee/ butter

    Add Cumin Seeds, Mustard seeds,

    Broken red chillies, curry leaves, mix it properly

    Add chana dal and urad dal, mix it well

    Add finely chopped ginger, keep stirring it till the dal becomes golden brown in color

    Bring it down from the stove, let it cool for a while

    Put cooked quinoa in a bowl,

    Whisk the curd to make it smooth and creamy

    Add curd to Quinoa, put roasted peanuts, add finely chopped cucumber, put tadka in it, put some finelt chopped coriander

    Quinoa curd is ready to be served

Leave a Reply

Your email address will not be published. Required fields are marked *