Whether it’s a scorching or a rainy day, wherever you found a Pani Puri food cart, immediately your eyes and mouth begins to drool. Pani Puri is known as a “King of Chaat” and nobody can’t say no to it, as it’s tempting, mouth-watering and delectable snack of India. It’s one of the best chaats, which can be eaten at roadside with friends and family members. When first time I tasted this crispy and delicious street food, instantly fall in love with it. It’s known as distinct names across the different states of India like in many cities, it’s known by “Golgappas” and in others by “Puchka”.

But, nowadays diseases are spreading rapidly and most of these get due to adulteration and unhygienic conditions, so keeping in mind, let’s tell you how can you prepare this delectable and irresistible munchies at home and even store it as long as a month and continue to eat, whenever you want. This snack in not just yummy, it also makes for fun and eat, so call your friends at home and make a whole heap!!

So, here’s the easy and quick learn recipe for you:


Ingredients for Puris or Golgappa

  • 1 cup of semolina (Sooji)
  • 2 tbsp maida
  • 1/4 tsp baking soda
  • Salt according to taste
  • Oil for deep frying
  • A small round shaped lid (cover of any container) to cut the puris

Ingredients for Pani

  • 1/2 cup of mint leaves (Pudina)
  • 1/2 cup of finely chopped coriander leaves
  • 1-2 finely chopped green chilies
  • 1/2 inch pieces of ginger
  • 1.5 medium sized lemon
  • 3 tbsp sugar
  • 1 tsp chaat masala powder
  • 1/4 tsp black salt (Kala Namak)
  • 4 tbsp boondi (optional)
  • 4 cups of water

Ingredients for Masala

  • 1.5 cups of boiled potato
  • 1/2 cup of boiled black chickpeas (Kala Chana)
  • 1/2 tsp red chili powder
  • 1/ 2 tsp of cumin-coriander powder
  • 1/4 tsp chaat masala powder
  • 2 tbsp finely chopped coriander leaves
  • Salt according to taste

Method for preparing Puris


  • Take semolina, maida, baking soda and salt in a platter (Paraat).
  • Add water slowly and bind the stuff to form a hard dough.
  • Now, cover it with the slightly wet cloth and keep aside for 20-25 minutes.
  • After that, remove the cloth from the dough and again knead it, until the smooth texture.
  • Divide the dough into 4 equal parts and take each part and give it to round shaped like a ball.
  • Slightly press it between your palms and place on a rolling board.
  • Now, roll it using a rolling pin and give it shaped like a chapatti that is neither thin nor thick.
  • Make small round shaped Puris and cut them using a small round shaped lid.
  • Heat the oil in a Wok (Kadhai) over a medium flame and put 5-6 Puris gently in it.
  • Now, deep fry them, till turn to crispy and light golden brown.
  • Finally, remove them and placed on napkin paper to absorb extra oil.

Method for preparing Pani


  • Wash mint leaves and coriander leaves in a water and collect all the required ingredients for the pani.
  • Now, add mint leaves, coriander leaves, green chili, ginger and lemon juice in the small chutney jar of a grinder.
  • Grind them all, until smooth paste.
  • Pour it into a large bowl and add sugar, chaat masala powder, black salt and water. Stir using a ladle and mix it properly.
  • The Pani is ready and now placed it in a refrigerator for at least 1 hour before serving.
  • If you like soft boondi, then you can add it now and like crispy boondi, then mix it at the time of serving.

Method for preparing Masala


  • Peel the potatoes and mashed them in a large bowl.
  • Add black chickpeas, red chili powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt.
  • Mix them properly using a spoon. Masala is ready.
  • Finally, take each puri and gently make a large hole in its top-middle using the thumb for stuffing.
  • Stuff it with masala and serve it with Pani, green chutney.