Thursday, December 9, 2010

Pani Puri (Golgappa or Phuchka or Bataashaa) recipe

When it comes to spicy food, the first thing comes to my mind is Pani Puri or Golgappa. As the name suggests, it is a round hollow small puri filled with boiled potato and spicy water. People find it difficult to make the puris at home as most of the time they do not get a perfect puri!! Here I am sharing with you my easy and secret recipe to make perfect pani puri at home.

Ingredients (for puri) :    

1. Maida (all purpose flour)- 1/4 cup
2. Suji (fine semolina flour)- 3/4 cup
3. Water- 1/2 cup
4. Salt-1 pinch
5. Oil to fry

Procedure :

First shift maida and suji through a sieve so that there is no lump when you prepare the dough. Then make a dough by adding little amount of water at a time. When the dough is prepared keep it covered with a wet cloth for about 10 minutes. Next heat oil for frying in a deep bottom kadhai and divide the dough in very small balls. Roll the balls in a little elongated shape with a diameter of around 1 to 1.5" (you can use a little oil while rolling the puris). Keep one wet cloth on the slab and then put the rolled puris on it. Cover the rolled puris with another wet cloth so that they retain a little moisture while cooking. Roll all the puris and when the oil is hot, add the puris one by one and press them a little with your spatula so that they inflate and get a proper round shape. Heat them in low flame and remove when they turn a little brown and keep on paper napkin to soak oil.

P.S. You can preserve puris for few months if you remove the excess oil from puri with the help of napkin and keep it in an air tight container after cooling.

Ingredients (for potato stuffing):

1. Potato (boiled and mashed properly)- 2
2. Kabli chana (chickpeas) (boiled and mashed roughly)-1/2 cup
3. Jeera powder- 1/2 tsp
4. Salt to taste
5. Black pepper powder- 1/4 tsp

Procedure :

Mix all the ingredients properly and keep aside.

Ingredients ( for Pani):

1. Coriander leaf- 2 bunches
2. Green chilly- 3 large
3. Tamarind pulp- 2 to 3 tsp
4. Jaljeera- 2 tsp
5. Salt to taste
6. Sugar- 4 to 5 tsp
7. Dry mango powder (aamchur)- 1 tsp
8. Water

Procedure :

Grind coriander, chilly, tamarind pulp, salt and sugar together in mixer. Take the mixture in a bowl and add jaljeera, aamchur and water to it. Add water such that the pani does not remain thick. Adjust salt and sugar after that according to your taste.
Now stuff the potato mixture in you puri and dip it in the pani and put it in your mouth :)

P.S. one can use mint leaf also for the pani.


  1. how wonderful! i have tried multiple times to make these puris at home but have failed to make ones that retain their crispiness and those that puff up. This is so good. Thanks for the recipe. I will be trying this out soon!

  2. even I was very happy to see that my golgappas turned really depends on the dough and the correct temperature of the not forget to press the golgappas little below the oil surface until they puff up :)
    hope it will work out

  3. perfect puffed puris!love panipuris :)



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