Pani Puri The Ultimate Guide to India’s Favorite Street Snack

Pani Puri

Pani Puri

Pani Puri, also known as Golgappa or Puchka, is a beloved street food in India. It consists of small, hollow, crispy puris filled with a mixture of flavored water, tamarind chutney, potatoes, onions, and chickpeas. This tantalizing snack is renowned for its burst of flavors and textures, making it a favorite among food enthusiasts across the globe.

Origins and History

The exact origins of Pani Puri are somewhat obscure, with various regions in India claiming to be its place of birth. However, it is believed to have originated in the Indian subcontinent, particularly in the northern regions of Uttar Pradesh and Bihar. Over time, it has spread to other parts of India, each adding its own unique twist to the recipe.


The primary components of Pani Puri include:

  • Puris: Small, crispy, hollow balls made from semolina or wheat flour.
  • Filling: A mixture of boiled potatoes, chickpeas, onions, and spices.
  • Pani: Flavored water typically made from mint, coriander, tamarind, green chilies, and spices.

Preparation Process

Making the Puris

Puris are made by kneading wheat flour or semolina into a stiff dough, rolling it out, and then deep-frying until they puff up and turn golden brown.

Preparing the Filling

The filling is prepared by boiling potatoes and chickpeas, then mixing them with chopped onions, spices, and sometimes sweet tamarind chutney for an added burst of flavor.

Making the Pani

Pani, the flavored water, is made by blending mint leaves, coriander, green chilies, and tamarind pulp with water. This mixture is then strained and seasoned with spices like black salt, cumin, and chaat masala.


Regional Varieties

Different regions in India have their own unique take on Pani Puri. For example, in Mumbai, it’s called “Pani Puri,” while in Kolkata, it’s known as “Puchka,” and in Delhi, it’s called “Golgappa.”

Modern Twists

With the evolving culinary landscape, chefs and food enthusiasts have come up with innovative variations of Pani Puri, such as adding exotic fillings like avocado or incorporating fusion flavors like Thai curry.

Popularity and Consumption

Pani Puri enjoys immense popularity across India and is a staple street food snack. It’s not only a favorite among locals but also tourists who crave its unique flavors and authenticity.

Health Considerations

While Pani Puri is undeniably delicious, it’s essential to consume it in moderation due to its high calorie and carbohydrate content. Opting for homemade versions with healthier fillings and controlling portion sizes can make it a more nutritious option.

Social and Cultural Significance

Pani Puri holds significant cultural importance in India, often served at festivals, weddings, and other celebrations. It’s also a symbol of Indian street food culture, bringing people together over a shared love for flavorful snacks.

Pani Puri Around the World

Thanks to globalization and the growing popularity of Indian cuisine, Pani Puri can now be found in various parts of the world, from street food stalls in New York City to upscale restaurants in London.

Tips for Enjoying Pani Puri

To truly savor the flavors of Pani Puri, it’s essential to:

  • Eat it immediately after it’s assembled to enjoy the crispiness of the puris.
  • Customize the filling and pani according to your taste preferences.
  • Experiment with different combinations of fillings and flavors for a unique experience.

Pani Puri and Street Food Culture

Pani Puri is an integral part of India’s vibrant street food culture, where vendors skillfully assemble and serve this delightful snack to eager customers. It’s not just about the food but also the experience of enjoying it amidst the hustle and bustle of the streets.

Making Pani Puri at Home

While enjoying Pani Puri from street vendors is an experience in itself, making it at home allows you to control the ingredients and customize it to your liking. With readily available puri shells and basic pantry ingredients, you can recreate this iconic snack in your own kitchen.

Pani Puri The Ultimate Guide to India’s Favorite Street Snack

Recipe by SAYEDCourse: SnacksCuisine: IndianDifficulty: Easy


Prep time


Cooking time




Total time



Pani Puri, also known as Golgappa or Puchka, is a beloved street food in India. It consists of small, hollow, crispy puris filled with a mixture of flavored water, tamarind chutney, potatoes, onions, and chickpeas. This tantalizing snack is renowned for its burst of flavors and textures, making it a favorite among food enthusiasts across the globe.


  • For Pani Puri Stuffing – * Check Notes For Other Options

  • 2 to 3 potatoes – medium-sized

  • 1 onion – small to medium-sized, optional

  • 1 to 1.5 tablespoons chopped coriander leaves (cilantro)

  • 1 teaspoon roasted cumin powder

  • 1 teaspoon chaat masala powder

  • ¼ teaspoon red chili powder – optional

  • black salt or regular salt or pink salt, as required

  • For Pani Recipe

  • ½ cup chopped mint leaves – tightly packed,

  • 1 cup chopped coriander leaves – tightly packed (cilantro)

  • 1 inch ginger – chopped

  • 2 to 3 green chilies – chopped (for a less spicy pani, add about 1 green chili)

  • 1 tablespoon tamarind – tightly packed

  • 3.5 to 4 tablespoons jaggery powder or grated/chopped jaggery or sugar, add as required – check point 6 in notes

  • 1 teaspoon roasted cumin powder

  • 1 teaspoon chaat masala powder

  • ⅓ cup water for blending

  • 1 to 1.25 cups water to be added later, add water as per the consistency you want

  • 1 to 1.5 tablespoons boondi (fried tiny gram flour balls), optional

  • black salt or regular salt, add as required

  • Other Ingredients

  • 24 to 30 puris you could buy these puris readymade or make them at home

  • 1 small bowl Tamarind Chutney or tamarind dates chutney – optional


  • Making Pani Puri Stuffing
  • Boil the potatoes till they are cooked completely.
  • Peel them and then chop them.
  • Finely chop the onion if using it.
  • In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. Mix well and keep aside.
  • Making Pani (Spiced Water)
  • In a blender add all the ingredients mentioned above for the pani.
  • Add water and grind to a fine chutney.
  • Remove the green chutney in a large bowl. Rinse the mixer jar with ½ cup water first and then add this water in the bowl. Then add ½ to ¾ cup more water.
  • Mix well. Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
  • Add the boondi to the pani.
  • You can chill the pani in the fridge or add some ice cubes to it.
  • Assembling Pani Puri
  • Crack the top of the puri with a spoon.
  • Add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.
  • Stir the green pani first and then add it in the poori. Optionally you can add some sweet chutney in the puri.
  • Serve the pani puri immediately otherwise the prepared puri with stuffing and water will become soggy.
  • You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

Recipe Video


  • 1. Pani puri stuffing ideas
  • Other stuffing combinations for pani puri Or a combination of these:
  • Steamed moong sprouts
    Boiled white chickpeas (kabuli chana)
    Boiled black chickpeas (kala chana)
    Boiled potatoes
    Chopped onions
    Chopped coriander leaves (cilantro)
    Ragda – a dry white peas curry
  • 2. To make the pani hot and spicy, You can add one more green chili.
  • 3. Ensure that your puri is crispy and not soft. In case if the puri has become soft then lightly roast them in a pan stirring often until crispy.
  • 4. Make sure to use fresh herbs. Don’t use the stems of mint leaves as they can make the spicy water bitter.
  • 5. Don’t add too much water to the spicy chutney as you don’t want the flavors to become diluted.
  • 6. Instead of only jaggery powder, you can also add 1.5 tablespoons chopped seedless dates and 1.5 tablespoons of powdered jaggery. The sweetness can be adjusted according to your taste preferences by adding less or more of the dates and jaggery. 


  1. Is Pani Puri spicy?
  • Pani Puri can be customized to suit your spice tolerance. The pani (flavored water) can range from mildly spicy to fiery hot, depending on your preference.
  1. Can I make Pani Puri ahead of time?
  • It’s best to assemble and consume Pani Puri immediately to enjoy the crispiness of the puris. However, you can prepare the filling and pani in advance and assemble them just before serving.
  1. Is Pani Puri vegetarian?
  • Yes, Pani Puri is a vegetarian snack. The filling typically consists of potatoes, chickpeas, and onions, making it suitable for vegetarians.
  1. What are some popular variations of Pani Puri?
  • Some popular variations include adding sweet tamarind chutney to the filling, using flavored waters like mango or pineapple pani, or incorporating unique fillings like paneer or avocado.
  1. Is Pani Puri gluten-free?
  • Traditional Pani Puri puris are made from wheat flour or semolina, which contain gluten. However, gluten-free alternatives using ingredients like rice flour or chickpea flour are available.


Pani Puri is more than just a snack; it’s a culinary delight that embodies the rich flavors and cultural diversity of India. Whether enjoyed on the bustling streets of Mumbai or homemade with love in your kitchen, Pani Puri never fails to tantalize the taste buds and bring people together in celebration of good food.

SEE ALSO: Chamcham: The Sweet Delight from Bengal


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