panipuri
Panipuri/ golgappa/ puchka/ chaats time
Written by Jayashree
Published on November 15, 2017

Panipuri is a popular street food that needs no introduction. The fun of eating panipuri is not limited to youngsters alone. The street vendor has a roaring business by selling this daily.

Panipuri, the small puffed puris are filled with a filling and eaten with a spicy, sweet and tangy water in it. Simple pleasures of life, isn’t it? It is called as Panipuri in north india, Golgappa in Uttarpradesh, Puchka in  Bengal and Gujarat, and as Gupchup in Jharkhad and Chattisgarh.

Different fillings can be used to fill the puri. The water is spicy, tangy and tasty. Different versions of pani too are made. Here is one kind which I often make at home.

panipuri
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panipuri

 

Recently, I found puris on Urban Platter in Amazon and thought of trying them. Thus, I ordered a pack to see how it was. The puris are like fryums, you need to fry them and serve, isn’t that awesome? Once I put them in the oil, it puffed up, and I was wondering, such small ones, soon it enlarged and was perforated with patches. It was bigger than my usual ones! Taste wise, yes, did like it.

panipuri online
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panipuri online

frying of puri
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frying of puri

Earlier, I used to get from my local vendor. He makes a pack of these and keeps them ready whenever I need.

For the filling, I love using moong. I soaked the moong overnight, I replaced the water and boiled it with a little salt. One can also use a mixture of potatoes and chickpeas along with spices in it.

 

I am too scared to eat panipuri outside as we are never sure of the kind of water used. A little precaution does go a long way. It’s been many years since I have been regularly making at home whenever the children demand.

 

Recipe for Pani Puri

Ingredients:

30 puris

For the stuffing:

  • 1 cup moong
  • salt to taste
  • 2 onion finely chopped

For the water:

  •  1/2 bunch coriander leaves
  • a few mint leaves (20 -30 leaves)
  • 1 green chilly
  • 1 inch ginger
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • salt to taste
  • 2 tablespoon tamarind pulp
  • 1 tablespoon jaggery
  • 1 litre water

Method:

To make the stuffing:

  • Soak the moong over night. The next day, drain the water, wash in running, put some water and boil with a little salt. As they are soaked, they cook fast.
  • Once they cool down, remove the water and put the cooked moong in a bowl.
  • Add onions to it. Mix well and keep it aside.

To make the pani :

  • Wash coriander and mint leaves.
  • Grind them along with tamarind pulp, green chilly, ginger, salt to a fine paste.
  • Take water in a bowl. Add the ground paste, jaggery, cumin powder and chaat masala to it.
  • Keep it aside for an hour. Allow the flavours to imbibe.
pani
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pani

To serve:

Place six puris in a plate ( any number as you wish!), put some filling in a small bowl and the pani in another bowl.

How to eat it:

The puri is lightly broken at the top. A spoonful of filling is put into it. Some pani is put into it and immediately put into the mouth.

Pani puri

Pani puri is a popular chaat and street food that is cherished by all. Small puris stuffed with a filling are eaten by dunking it with a spicy, tangy and tasty water. 

Course Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4 people

Ingredients

  • 30 small puris

For the stuffing

  • 1 cup moong
  • 2 onions finely chopped
  • salt to taste

For the pani

  • 1 litre water
  • 1/2 bunch coriander leaves
  • 20 mint leaves
  • 1 green chilly
  • 1 inch ginger
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chat masala
  • 3 tablespoon tamarind pulp
  • 2 tablespoon jaggery
  • salt to taste

Instructions

To make filling

  1. Soak moong overnight. Drain the water, wash in running water and cook it with a little salt until tender. 

  2. Put the cooked moong in a bowl, add onions to it and mix it.

To make pani

  1. Wash coriander and mint leaves.

  2. Grind them to a fine paste along with green chilly, ginger and tamarind pulp.

  3. Take water in a bowl. Add the paste to it. Put cumin powder, salt, chat masala and jaggery to it.

  4. Close and keep it aside for an hour, let the flavours imbibe.

To serve panipuri

  1. Put six to eight puris in a plate. In a small bowl, put the filling. In another bowl serve the pani.

How to eat panipuri

  1. Take a puri in the hand, lightly break it on the top. Put a spoonful of filling to it, add some pani and eat it immediately.

Recipe Notes

  1. A filling of potatoes and chickpeas can also be made.
  2. Dates chutney may be used as a filling, then, do not add jaggery in the water.

 

panipuri
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panipuri
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My other chat recipes

Ragda patties Sevpuri

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26 Comments

  1. The Belly Rules The Mind

    oh wow, mouth watering. anytime for gol gappe. your post makes me drool

    Reply
    • jayashree

      Thankyou for the visit

      Reply
  2. Lathiya

    Who can say no to Panipuri…can have this anytime …looks delicious

    Reply
    • jayashree

      Thankyou

      Reply
  3. Jagruti

    I saw this product in Indian shop here as well, but didn’t buy, maybe next time..Pani Puri here I come 🙂

    Reply
    • jayashree

      It’s good Jagruti. You can try it the next time. Thanks for the visit.

      Reply
  4. MyCulinarySaga

    A classic and all time fav. I could eat tons of these 🙂 yummmmmmm

    Reply
    • jayashree

      Thankyou..same here

      Reply
  5. Pavani

    Wow, those puri puffed up just so perfectly. Love that moong dal filling — never tried that. Will give your recipe a try soon.

    Reply
    • jayashree

      Thankyou, do give a try and let me know how it was.

      Reply
  6. Sapana Behl

    The poori look so perfet just like the ones we get from vendors. I love golgappa to the core.

    Reply
    • jayashree

      Thankyou Sapana

      Reply
  7. Nand

    This is my favorite thing to eat it in the world! Looks delicious!

    Reply
    • jayashree

      Thankyou Nandita

      Reply
  8. Mayuri Patel

    Jayashree, you’re tempting me.. I love pani puri. The puris have turned out well, considering they are pre rolled.

    Reply
    • jayashree

      Thankyou Mayuri for the visit.

      Reply
  9. PossesstheWorld

    I have never tasted these but will search local Indian grocery stores, they look delicious

    Reply
    • jayashree

      Thankyou for the visit. Do give a try, I am sure you will like it, it’s tangy.

      Reply
    • jayashree

      Thankyou Sharmila, they are pre made

      Reply
  10. Monika

    As always… your recipes make me really interested in Indian cuisine 🙂 Need to start trying them out finally!!

    Reply
    • jayashree

      Do give a try, I am sure you will like them Monika. Thanks for the visit.

      Reply
  11. curryandvanilla

    Gorgeous!! One of my favorite chaats 🙂 🙂 Love it!

    Reply
    • jayashree

      Thankyou

      Reply
  12. Sandhya

    Jayashree, I am drooling here looking at the pani puri- an absolute favorite!

    Reply
    • jayashree

      Thankyou Sandhya, glad you liked it.

      Reply

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  1. Vegetable and Vermicelli Cutlets - […] Other snack recipes that are ideal for the evening are  Pomegranate Chaat, Corn flakes Bhel, Pav Bhaji, Pani Puri, …

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