I will never forget the first time I tried pani puri. I was in Mumbai researching recipes for my book The Curry Guy Veggie and my friend, blogger Roxanne Bamboat AKA The Tiny Taster took me out for some of the city’s best street food. Those pani puris were like little flavour bombs. They were like nothing I had ever eaten before and I just couldn’t get enough of them!
If you are reading this because you’ve had the same experience and want to recreate it at home, you’re in the right place. If you haven’t tried pani puri before, then you are in for a real treat!
What Is Pani Puri (Golgappa)?
At its heart, pani puri or golgappa is a hollow, deep-fried crisp (called a puri) filled with spiced water (pani) and various savoury fillings. You pop the entire puri into their mouth in one bite, and that’s when the magic happens! It's when you get to enjoy he explosion of textures and flavours: crispy, tangy, spicy, and refreshing all at once.
- Puri: A tiny, puffed crisp made from semolina (sooji) or wheat flour.
- Pani: Flavoured water, usually spiced with tamarind, mint, green chilies, black salt, and roasted cumin.
- Filling: Traditionally boiled potatoes, chickpeas or sprouts mixed with spices.
The name varies depending on where you are:
- Golgappa in Delhi and North India.
- Puchka in Bengal.
- Pani puri in Maharashtra and Gujarat.
- Phulki in some parts of Uttar Pradesh.
Different names, often slightly different flavours but usually quite similar. I have broken this down for you below but there really is no rule. It's like saying a burger is different in California to a burger in New York. It's really more down to the chef than the location.
A Brief History of Pani Puri (Golgappa)
Street food is often rooted in history and pani puri is no exception.
- Mythological Origins: Some stories trace pani puri back to the epic Mahabharata. According to folklore, Draupadi (some dude I know very little about) was asked to cook with limited ingredients and invented tiny puris stuffed with potato and served with spiced water.
- Regional Evolution: Historians believe pani puri likely originated in the Magadh region of ancient India (modern Bihar). From there, it spread across India, with each state creating its own twist. Having travelled all over India, I have found the recipes in different regions to be very similar.
- Cultural Symbol: Today, pani puri is more than just food—it’s part of Indian social life. Families gather to eat it at home, friends crowd around roadside vendors, and debates about whose city makes the best golgappa can last hours. I first served pani puri to my family after I returned from my trip to Mumbai and the conversation is always, when can we have these again!?
It’s a dish that combines innovation, resourcefulness, and community, all in one bite.
Ingredients
There are many different versions of pani puri. The ingredients I use in my recipe are pretty standard. There aren't a lot of ingredients but they all go so well together. I make my own black pani and green pani but you can also purchase them. The exact measures are in the recipe card at the bottom of this page.
See recipe card for quantities.
- Boiled potato
- Chickpeas (garbanzo beans), drained and rinsed
- 30 small puri shells
- EXTRAS FOR SERVING
- Salt
- Chilli powder
- Ground cumin
- Lemons
- Amchoor (dried mango powder)
- Plain yoghurt, whisked
- Chaat masala
- Finely chopped coriander (cilantro)
- Pomegranate seeds (optional)
- Tamarind sauce
- Green pani (homemade or shop-bought)
- Black pani (Homemade or shop-bought)
- Fine (nylon) sev
- Boondi
Step by step photos
Once you make the fillings and flavoured waters, there really isn't much to do other than enjoy your pani puris. The following photos demonstrate how to put your pani puris together. When you serve them, they should be filled right before eating or the outer shells will get soggy and lose their crunch.
- Step 1: Crack open the puris using your thumb or a spoon. Be careful not to break the whole puri. You just need to make a hole in the top so that you can add ingredients to it.
- Step 2: Add different fillings to the puris. You can make each a bit different, adding potato, chickpeas, red onions and/or yoghurt. You can eat the puris just like this or…
- Step 3: Pour black or green pani into them. You can also dunk them into the liquids. Whatever your like. These are the ‘pani’ in pani puri.
- Step 4:
- Step 5: Don’t forget to add bundi (the small gram flour balls) and/or fine sev to the pani puris. Pani puris are flavour bombs and it’s not just the amazing flavours but the different textures that make them so good.
- Step 6: Enjoy! Be sure to eat these pani puris in one bite and do that right after adding the liquids so that they don’t get soggy.
Useful Equipment
While pani puri is simple to make, having the right tools helps:
Measuring spoons – To get the spice balance right. I use spoons more for ease than measurements but when you first start making pani puri you might like to use the to accurately measure your ingredients.
Blender or mixer grinder – To make smooth green pani.
Fine mesh strainer – If you prefer clear pani without herb bits.
Jug or pitcher – For serving the spiced water.
Bowls – To keep fillings separate.
Large serving tray – Arrange puris, fillings, and pani for a fun DIY spread.
What do you serve with pani puris?
You can serve pani puris with just about anything. I have even served them with Turkish and Mexican food even though they have nothing to do with those cuisines. If you would like to keep it Indian, try some of these and make your pani puri starter into a feast.
Curries: If you are serving a group, why not make a few other popular South Indian style curries like Chicken Chettindad, Goan Chicken Curry, Kuzhambu Chicken Curry, Goan Chicken Vindaloo, Chicken 65, Kerala Lamb Curry, Kerala Fish Curry,
Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice
Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans
Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani
Storage Information
Pani puri is best enjoyed fresh, but here’s how to store the components:
- Puris: Store in an airtight container at room temperature. They stay crisp for up to 2 weeks. If they soften, re-crisp them in a hot oven (180°C / 350°F) for a few minutes.
- Potato or chickpea filling: Keep in an airtight container in the refrigerator for 2–3 days. Bring to room temperature before using.
- Green pani (spiced water): Store in the fridge for up to 2 days in a sealed jug or bottle. Shake or stir before serving, as herbs may settle.
- Sweet tamarind chutney: Lasts much longer—up to 2 weeks refrigerated in a clean jar.
Tip: To save time, you can freeze concentrated green pani paste (without water) in ice cube trays. When ready, dissolve in water, adjust seasoning, and serve fresh.
Top Tip
Serve immediately – Once filled with pani, puris soften quickly. Assemble just before eating.
FAQ
Reduce green chilies in the green pani and increase lemon juice or tamarind for tanginess. You can also serve sweet chutney alongside to balance heat.
You can but there isn't really any benefit in doing so. It is a lot of work and the shop bought shells work fine. Still, if I get enough requests, I might show you how to make pani puri shells.
Related
Pani Puris are a chaat. Here are some other chaats you might like to try.
Pairing
These are my favorite dishes to serve with [this recipe]:
Have you tried this pani puri recipe?
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Pani Puri
This easy recipe for pani puri uses shop-bought puri shells which is by far the best way to do it. You can make the puris but it is a lot of work without any big difference in flavour or texture. You can use my green and black pani recipes or purchase them. In that case, however, fresh is best!
Ingredients
- 400g 150g (5 1/2 oz) room-temperature boiled potato, grated or cut into very small pieces
- 400g (14oz) tin (can) chickpeas (garbanzo beans), drained and rinsed
- 30 small puri shells
- EXTRAS FOR SERVING
- Salt
- Chilli powder
- Ground cumin
- 2 lemons, cut into wedges
- Amchoor (dried mango powder)
- 200g (3⁄4 cup) plain yoghurt, whisked
- Chaat masala
- Finely chopped coriander (cilantro)
- Tamarind sauce
- Green pani (homemade or shop-bought)
- Black pani (Homemade or shop-bought)
- Fine sev or boondi
Instructions
- This is more of a fun assembly line than a recipe.
- Place the boiled potatoes (grated or cut) in a serving bowl. Do the same with the chickpeas.
- Prepare bowls of the other ingredients and/or come up with a few sides of your own. This can all be done ahead of time.
- When ready, let the pani puri party commence!
- Present the puri shells with all the toppings and there’s nothing more to do than say ‘dig in’!
- Tell people to gently break open the top of the puri shells with their finger and try them with different fillings. Some might like them with just chickpeas, chilli powder, chaat masala, yoghurt and pomegranate seeds. Others might fill them with a bit of everything before topping the tiny puri shell with the green or black pani (water) and a good sprinkling of sev or boondi and popping them into their mouth.
- Don’t add anything to the puri shells beforehand or the shells will get soggy.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 458Total Fat: 27gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 1mgSodium: 347mgCarbohydrates: 51gFiber: 7gSugar: 10gProtein: 9g
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