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    Home » Chaats » Pani Puri | Golgappas

    Pani Puri | Golgappas

    Posted on September 5, 2016 · Last Updated on May 17, 2021 · By Srividhya G · 42 Comments

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    Pani Puri or Golgappas collage of three images with the text title on top

    Pani Puri or Golgappas are deep fried mini puris filled with lip smacking spicy and sweet flavored pani/water and potato filling.

    Pani Puri or Golgappas served on a big white plate

    My Favorite Pani Puri

    Here is my all-time favorite – Pani Puri recipe. When it comes to chaat, I cannot skip Pani Puri. It is one of the popular and one of the most common street foods of India.

    What Is Gogappas?

    Pani puri is also known as golgappas. It is deep fried mini poori filled with lip-smacking spicy and sweet flavored pani/water and also with additional filling. Each and every region in India has their own flavored pani puri and there are many varieties of these Pani Puri recipes. Here is my first one.

    Mega Marathon

    Whenever I host potlucks at my home, papdi chaat (recipe coming soon) or Pani Puri will be there for sure. But I never got a chance to post them on the blog as I always prepare them for some parties and potlucks and always miss to click the pictures. Thanks to this Mega Marathon and I am super glad that I picked the chaat theme. I usually go with store-bought Poori for the potlucks (not that it’s hard to prepare, but semi-homemade always makes it easy and helps me to focus on the main course) and that makes this chat super easy.

    For this marathon, I wanted to try this from scratch but again things became pretty hectic in August and went with store-bought poori. I know September will be super hectic and my weekends will also busy with IMC stalls, so I wanted to complete all the cooking before September.  These were some of the recipes that I prepared last week, but posting it early.  At least I am happy that I was able to prepare papdi chaat from scratch. I will post the homemade poori recipe soon.

    Pani Puri or Golgappas collage of three images with the text title on top

    Pani Puri or Gogappas Fillings

    I usually set up my Pani Puri table with all the fillings and let my guests add as per their preference. Some may prefer more sweet chutney while others may prefer only the spicy and tangy green pani.

    As the recipe calls for a lot of prep work, let me get into the recipe directly. No more writings. But believe me, this is a simple recipe and all these prep work can be done well ahead.

    Pani Puri or Gogappas Recipe

    Ingredients:

    • Half of medium-sized onion  or about ¼ to ⅓ cup of chopped onion
    • Sev – as required
    • Sweet Chutney – as required
    • Mini Pooris – 15  (I used store bought ones for this recipe)

    For Kala Channa Mix:

    • Kala Channa – ¼ cup
    • Water – 2 cups
    • Salt – ¼ tsp

    For the Pani Puri Chutney:

    • Tightly Packed Pudina – ½ cup
    • Tightly packed Cilantro – ½ cup
    • Green Chilly – 1
    • Ginger – a small piece
    • Black Salt – 1 tsp
    • Pani Puri Masala – ½ tsp (Optional)
    • Chaat Masala – 1 tsp
    • Salt – ¼ tsp
    • Lemon Juice – 3 tbsps
    • Water – 2 cups + 3 tbsps
    • Boondi – 3 to 4 tbsps

    For the Potato Mix:

    • Small Potatoes – 3
    • Cilantro Chopped – 2 tbsps
    • Amchur Powder – ¼ tsp
    • Red Chilli Powder – ¼ tsp

    Prep-Work:

    • Chop the cilantro and onions. Keep the pooris ready and also the sev and sweet chutney. If required, dilute the sweet chutney as per your preference.
    • Wash the mint leaves and chop ginger.

    Steps:

    Preparing Kala Channa:

    • Soak the kala channa overnight and pressure cook them for up to 3 whistles by adding ¼ tsp of salt and with 2 cups of water. For this recipe, you need about ¼ to ½ cup of cooked channa. But with the remaining, you can always prepare kala channa chaat. (recipe coming soon)

    Preparing the Potato Mix:

    • Microwave the potatoes in potato mode and let it cool. Then peel the skin and mash them down. Cook potatoes as per your preference. I always microwave them.
    • To this mashed potatoes, add the chopped cilantro, red chili powder, and amchur powder and mix well.
    • Set this aside.

    Adding chopped cilantro, red chili powder, and amchur powder and mixing well

    Preparing Pani Puri Chutney:

    • Grind all the ingredients given under “for pain puri chutney”  by adding 3 tbsps of water. Adjust salt and spice as per your preference. 
    • Then add dilute this chutney with 2 cups of water and add boondhi to this. (I usually save about 2 tbsps of this chutney for my dahi sev puri too)

    Diluting chutney with water and adding boondhi

    Assembling and Serving:

    Overhead on Pani Puri or Golgappas served on a bog wooden board

    As I mentioned in the intro, I usually keep all the condiments and fillings separately and let my guest add accordingly. But here is what I do for myself,

    • Take as much as puris you want. (I took 8 in one plate).

    Preparing puris for the fillings

    • Poke them in the middle with a fork and make sure you don’t break the pooris.

    Poking puris in the middle with a fork

    • Now fill it with ½ tbsp of kala channa and then with potato mix.
    • Then add the raw onions, sweet chutney, and the sev. 

    Adding raw onions, sweet chutney and the sev

    • Just before gobbling, add as much as the pani puri water. 
    • Enjoy the bursting flavors :-)

    Closeup of eight Pani Puri or Golgappas served to the table

    Notes:

    • Adjust the spices and salt as per your preference.
    • I add store-bought pani puri masala to my chutney for additional flavor. Jal jeera masala can be used too.
    • The filling can be done in any order.
    • I didn’t add any salt for my potato filling but you can add it too.

    Pani Puri or Golgappas served in green sauce with plenty of sides around the plate

    How I serve for the kid:

    • For kiddo, I skip raw onions and kala channa too. I only add potato mix, sweet chutney, and sev. He likes the mild pani puri water so I add about 2 tsps of it. :-)

    Enjoying this Pani Puri or Golgappas? You will love these, too:

    • Dahi Sev Puri
    • Masala Puri | Masala Puri Chaat Recipe
    • Bhoplyachi Ghari/ gharge – Red Pumpkin Sweet Puri ~ Maharashtrian Special
    • Kala Chana Chaat | Black Chickpea Salad | Vegan & Gluten-Free

    Have you made this recipe?

    If you’ve made this Pani Puri or Golgappas recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    Delicioous closeup of the Pani Puri or Golgappas served with many different sides around the main plate
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    5 from 2 votes

    Pani Puri | Golgappas

    Pani Puri or Golgappas are deep fried mini puris filled with lip smacking spicy and sweet flavored pani/water and potato filling.
    Prep Time8 hrs
    Cook Time30 mins
    Total Time8 hrs 30 mins
    Course: Appetizer
    Cuisine: North Indian
    Servings: 4
    Calories: 488kcal
    Author: Srividhya G

    Ingredients

    • ½ medium sized onion or about ¼ to ⅓ cup of chopped onion
    • Sev - as required
    • Sweet Chutney - as required
    • 15 Mini Pooris I used store bought ones for this recipe

    For Kala Channa Mix

    • ¼ cup Kala Channa
    • 2 cups Water
    • ¼ tsp Salt

    For the Pani Puri Chutney

    • ½ cup Tightly Packed Pudina
    • ½ cup Tightly packed Cilantro
    • 1 Green Chilly
    • Ginger - small piece
    • 1 tsp Black Salt
    • ½ tsp Pani Puri Masala Optional
    • 1 tsp Chaat Masala
    • ¼ tsp Salt
    • 3 tbsps Lemon Juice
    • 2 cups Water + 3 tbsps
    • 3-4 tbsps Boondi

    For the Potato Mix

    • 3 Small Potatoes
    • 2 tbsps Cilantro Chopped
    • ¼ tsp Amchur Powder
    • ¼ tsp Red Chilli Powder

    Instructions

    Prep-Work

    • Chop the cilantro and onions. Keep the pooris ready and also the sev and sweet chutney. If required, dilute the sweet chutney as per your preference.
    • Wash the mint leaves and chip ginger.

    Steps

      Preparing Kala Channa

      • Soak the kala channa over night and pressure cook them for up to 3 whistles by adding ¼ tsp of salt and with 2 cups of water. For this recipe you need about ¼ to ½ cup of cooked channa. But with the remaining, you can always prepare kala channa chaat. (recipe coming soon)

      Preparing the Potato Mix

      • Microwave the potatoes in potato mode and let it cool. Then peel the skin and mash them down. Cook potatoes as per your preference. I always microwave them.
      • To this mashed pototes, add the chopped cilantro, red chili powder and amchur powder and mix well.
      • Set this aside.

      Preparing Pani Puri Chutney

      • Grind all the ingredients given under “for pain puri chutney” by adding 3 tbsps of water. Adjust salt and spice as per your preference.
      • Then add dilute this chutney with 2 cups of water and add boondhi to this. (I usually save about 2 tbsps of this chutney for my dahi sev puri too)

      Assembling and Serving

      • As I mentioned in the intro, I usually keep all the condiments and fillings separately and let my guest to add accordingly. But here is what I do for myself,
      • Take as much as pooris you want. (I took 8 in one plate).
      • Poke them in the middle with a fork and make sure you don’t break the pooris.
      • Now fill it with ½ tbsp of kala channa and then with potato mix.
      • Then add the raw onions, sweet chutney and the sev.
      • Just before gobbling, add as much as the pani puri water.
      • Enjoy the bursting flavors :-)

      Notes

      • Adjust the spices and salt as per your preference.
      • I add store bought pani puri masala to my chutney for additional flavor. Jal jeera masala can be used too.
      • The filling can be done in any order.
      • I didn’t add any salt for my potato filling but you can add it too.
      • How I serve for kid: for kiddo, I skip raw onions and kala channa too. I only add potato mix, sweet chutney and sev. He likes the mild pani puri water so I add about 2 tsps of it. :-)

      Nutrition

      Calories: 488kcal | Carbohydrates: 94g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1489mg | Potassium: 1078mg | Fiber: 11g | Sugar: 10g | Vitamin A: 468IU | Vitamin C: 41mg | Calcium: 216mg | Iron: 6mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

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      Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

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      Filed Under: Chaats Tagged With: Blogging Marathon, Golgappa, how to prepare home made pani puri, how to prepare the potato filling for pani puri, Pani Poori, Pani Puri, pani puri chutney, party potluck menu, Road side snacks, street food, street side food

      Reader Interactions

      Comments

      1. Sowmya:) says

        October 13, 2016 at 11:56 pm

        Such a lovely set up! Want some now

        Reply
        • Srividhya G says

          October 14, 2016 at 8:40 am

          :-) Thanks

          Reply
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