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Pani Puri | Golgappas

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


  • Half of medium sized onion or about 1/4 to 1/3 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 - 1/4 cup
  • Water - 2 cups
  • Salt - 1/4 tsp

For the Pani Puri Chutney

  • Tightly Packed Pudina - 1/2 cup
  • Tightly packed Cilantro - 1/2 cup
  • Green Chilly - 1
  • Ginger - small piece
  • Black Salt - 1 tsp
  • Pani Puri Masala - 1/2 tsp Optional
  • Chaat Masala - 1 tsp
  • Salt - 1/4 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 - 1/4 tsp
  • Red Chilli Powder - 1/4 tsp



  • 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.


    Preparing Kala Channa

    • Soak the kala channa over night and pressure cook them for up to 3 whistles by adding 1/4 tsp of salt and with 2 cups of water. For this recipe you need about 1/4 to 1/2 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 1/2 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 :-)


    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. :-)