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Home » Chaat

Published: May 24, 2014 · Modified: Jan 21, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Pani Puri | Gol Gappas with Homemade Puris and 4 different Panis

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Pani puri also called pani poori or the gol gappa is my all time favorite snack and I just cannot have enough of it. The minute I hear pani puri, it brings back memories from my childhood days. When Prachi had challenged the South Indian team from SNC to make these amazing pani puris, I was more than thrilled.

I make pani at home and also buy puris from store. The real thrill here was to make the puris from scratch. I was really looking forward to make the puris and I am so glad I did.

Pani Puri served in a dish

When talking to one of my friends, I casually mentioned that I am thinking about making homemade puris for pani puri. She immediately told me to use the roti press to make the puris since they yielded puris of same size and thickness. I do not have one and she let me borrow hers.

If any of you own a roti press, I would highly suggest that you use it to roll out the puri. It was a time saver as well as yielded perfect puffed up puris.

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Prachi had made 4 different panis and a potato filling to go inside the puri. Pani puri is what I would call a perfect flavor bomb. Once you get the puri inside your mouth and one bite of it lets you taste this different flavors ranging from sweetness to sour to tangy.

Pani Puri with potato

Puri for Pani puri –

puri's in a bowl

Ingredients to make Pani Puri – makes about 40 puris

  • Fine rawa/fine sooji – 1 cup
  • Wheat flour – ½ cup
  • Water – needed to make dough
  • Salt – ½ tsp
  • Oil – to deep fry the puris plus 1 tsp

Procedure –

  • Make soft dough from the sooji and wheat flour adding enough water. Knead the dough for about 5 minutes until it becomes soft and then add the oil. Now again knead the dough for 2-3 minutes and keep it aside for about 30 minutes to rest.
  • Now make very small balls out of the dough.
  • Use the roti press to roll out the puris. If you are rolling by hand, roll out even sized puris.
Rolling Puri's
  • Keep the rolled puris covered under a wet kitchen cloth.
Rolled puri's under cloth
  • Heat oil in the pan and deep fry the puris until they are light brown and crispy. Drain on a paper towel lined baking sheet.
Frying Puri in a Pan
  • To further remove any moisture from the puris and make them extra crispy, I kept the tray of puris in a preheated 200 F oven (lowest setting) for about 15 minutes. This ensured that the puris are very crispy.
Puri's on a preheated
  • Once the puris cool down, store them in an airtight container.

Khatta Pani – Sour water

Sour water in a square  bowl

Ingredients to make Khatta Pani -

  • Mint leaves – ½ cup
  • Cilantro – ½ cup
  • Green chili – 2
  • Green mango – ½ cup (grated)
  • Black salt – ½ tsp
  • Salt – ¼ tsp
  • Water – 1 cup

Procedure –

  • In a blender, add all the ingredients except the water and grind it into smooth paste. Add the water and mix well. Refrigerate the water for at least 3-4 hours or add ice cubes before serving.

Meetha Pani – Sweet Water

Sweet water in a  square  bowl

Ingredients to make Meetha Pani –

  • Tamarind paste – 1 teaspoon mixed in half a cup of water
  • Brown sugar or sugar – 3 tbsp
  • Black salt – ½ tsp
  • Roasted cumin powder – ¾ tsp
  • Black pepper powder – ½ tsp
  • Water – 1 cup

Procedure –

  • In a small pan add the tamarind water, sugar and black salt and bring it to a boil. Let it boil for about 5 minutes and then add the water and cumin powder. Mix well and refrigerate.

Khatta Meetha Pani – Sweet and Sour water

Sweet and Sour water in a  square  bowl

Ingredients to make Khatta Meetha Pani -

  • Green mango – ½ cup (sliced)
  • Mint powder – ½ tsp
  • Cumin powder – ¾ tsp
  • Black pepper powder – ¼ tsp
  • Black salt – ½ tsp
  • Salt – ¼ tsp
  • Sugar – 3 tbsp
  • Water – 1 cup

Procedure –

  • In a small pan, add the mangoes and about ½ cup of water and boil well. Let the mangoes cook until soft and mushy.
  • Grind the cooked mango pulp in a blender and then add the rest of the ingredients to it. Mix well and refrigerate.

Tikha Pani – Spicy water

Spicy water in a square  bowl

Ingredients to make Tikha Pani –

  • Tamarind – 1 teaspoon mixed in ½ cup of water
  • Sugar – 3 tsp
  • Roasted cumin powder -½ tsp
  • Black salt - ½ tsp
  • Black salt - ¼ tsp
  • Chaat masala - ½ tsp
  • Red chili powder - 1 tsp
  • Dry mint powder - ½ tsp
  • Cumin seeds - ½ tsp
  • Asafetida – a pinch
  • Oil - ½ tsp
  • Water – 1 cup

Procedure –

  • In a small pan, boil the tamarind water, sugar and salt for about 5 minutes.
  • Add the rest of the ingredients (except oil and cumin seeds) and mix well.
  • Heat a small pan with oil and add the cumin seeds. Fry for about 30 seconds and then add it to the water. Mix well and refrigerate.

Potato Stuffing –

Mashed Potato in a bowl

Ingredients to make Potato Stuffing –

  • Potatoes - 2 (boiled)
  • Dry mint powder – ½ tsp
  • Red chili powder – ½ tsp
  • Chaat masala - ½ tsp
  • Salt – ½ tsp
  • Cilantro – 1 tablespoon (chopped)

Procedure –

  • Mash the boiled potatoes and then add the rest of the ingredients to it. Mix well and the stuffing is ready.

To serve the Pani Puri –

  • Make a hole in the puri with your thumb and then place some stuffing inside. Now dip it in water of your choice or mix and match two or more different water and then gobble it down.
  • Be ready to have some mess around, but the flavors make it all worth it.
Puri making in Roti maker

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  • Old Fashioned Peanut Brittle

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Pani Puri Served in a dish

Pani Puri | Gol Gappas with Homemade Puris and 4 different Panis

Pani puri or the gol gappa is my all time favorite snack and I just cannot have enough of it. Once you get the puri inside your mouth and one bite of it lets you taste this different flavors ranging from sweetness to sour to tangy.
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Course: Chart, holiday recipes, Snacks
Cuisine: Indian
Diet: Low Fat, Vegetarian
Servings: 40 Puri's
Calories: 45kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • plate
  • Roti maker
  • Kitchen cloth
  • pan

Ingredients

Ingredients to make Pani Puri

  • 1 cup Fine rawa/fine sooji
  • ½ cup Wheat flour
  • needed to make dough Water
  • ½ teaspoon Salt
  • 1 teaspoon Oil to deep fry the puris plus

Ingredients to make Khatta Pani -

  • ½ cup Mint leaves
  • ½ cup Cilantro
  • 2 Green chili
  • ½ cup Green mango grated
  • ½ teaspoon Black salt
  • ¼ teaspoon Salt
  • 1 cup Water

Ingredients to make Meetha Pani –

  • 1 teaspoon Tamarind paste mixed in half a cup of water
  • 3 tablespoon Brown sugar or sugar
  • ½ teaspoon Black salt
  • ¾ teaspoon Roasted cumin powder
  • ½ teaspoon Black pepper powder
  • 1 cup Water

Ingredients to make Khatta Meetha Pani -

  • ½ cup Green mango sliced
  • ½ teaspoon Mint powder
  • ¾ teaspoon Cumin powder
  • ¼ teaspoon Black pepper powder
  • ½ teaspoon Black salt
  • ¼ teaspoon Salt
  • 3 tablespoon Sugar
  • 1 cup Water

Ingredients to make Tikha Pani –

  • 1 teaspoon Tamarind mixed in ½ cup of water
  • 3 teaspoon Sugar
  • ½ teaspoon Roasted cumin powder
  • ½ teaspoon Black salt
  • ¼ teaspoon Black salt
  • ½ teaspoon Chaat masala
  • 1 teaspoon Red chili powder
  • ½ teaspoon Dry mint powder
  • ½ teaspoon Cumin seeds
  • a pinch Asafetida
  • ½ teaspoon Oil
  • 1 cup Water

Ingredients to make Potato Stuffing –

  • 2 Potatoes boiled
  • ½ teaspoon Dry mint powder
  • ½ teaspoon Red chili powder
  • ½ teaspoon Chaat masala
  • ½ teaspoon Salt
  • 1 tablespoon Cilantro chopped

Instructions

Procedure to make pani puri -

  • Make soft dough from the sooji and wheat flour adding enough water. Knead the dough for about 5 minutes until it becomes soft and then add the oil. Now again knead the dough for 2-3 minutes and keep it aside for about 30 minutes to rest.
  • Now make very small balls out of the dough.
  • Use the roti press to roll out the puris. If you are rolling by hand, roll out even sized puris.
  • Keep the rolled puris covered under a wet kitchen cloth.
  • Heat oil in the pan and deep fry the puris until they are light brown and crispy. Drain on a paper towel lined baking sheet.
  • To further remove any moisture from the puris and make them extra crispy, I kept the tray of puris in a preheated 200 F oven (lowest setting) for about 15 minutes. This ensured that the puris are very crispy.
  • Once the puris cool down, store them in an airtight container.

Procedure to make Khatta Pani –

  • In a blender, add all the ingredients except the water and grind it into smooth paste. Add the water and mix well. Refrigerate the water for at least 3-4 hours or add ice cubes before serving.

Procedure to make Meetha Pani –

  • In a small pan add the tamarind water, sugar and black salt and bring it to a boil. Let it boil for about 5 minutes and then add the water and cumin powder. Mix well and refrigerate.

Procedure to make Khatta Meetha Pani –

  • In a small pan, add the mangoes and about ½ cup of water and boil well. Let the mangoes cook until soft and mushy.
  • Grind the cooked mango pulp in a blender and then add the rest of the ingredients to it. Mix well and refrigerate.

Procedure to make Tikha Pani –

  • In a small pan, boil the tamarind water, sugar and salt for about 5 minutes.
  • Add the rest of the ingredients (except oil and cumin seeds) and mix well.
  • Heat a small pan with oil and add the cumin seeds. Fry for about 30 seconds and then add it to the water. Mix well and refrigerate.

Procedure to make Potato Stuffing –

  • Mash the boiled potatoes and then add the rest of the ingredients to it. Mix well and the stuffing is ready.

To serve –

  • Make a hole in the puri with your thumb and then place some stuffing inside. Now dip it in water of your choice or mix and match two or more different water and then gobble it down.
  • Be ready to have some mess around, but the flavors make it all worth it.

Nutrition

Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 230mg | Potassium: 74mg | Fiber: 1g | Sugar: 3g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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