This is how you make lip-smacking pani puri at home


Who does not love some tangy and spicy gol gappas? Known by different names, gol gappas are popular amongst all Indians. Some call it pani puri, some call it phuchka, some call it pani ke pataase and so on. The taste varies but the love for this lip-smacking delicacy remains the same.


gol gappa

Although, mothers and homemakers everywhere are always worried about the hygiene part that most street food venders skip but you cannot just stop your kids and your family from having their share of taste and fun with pani puri. If you too wish to keep your family safe and healthy but do not want to stop them from the indulgence, bring their favourite street food home.

Yes, with this pani puri recipe, make delicious pani puris at home.



For puris:

  • 1 cup of suji or atta (Your choice)
  • 3 tbsp of maida
  • 1/4 tsp of baking soda
  • 1/2 tsp of salt
  • Some cooking oil for deep frying.

For  pani:

  • 1/2 cup of mashed imli (Mix water and dry imli, mash it)
  • 2 cups of Water
  • 2 tbsp roasted jeera powder
  • 2 tbsp jeera
  • 1/2 Cup coriander leaves
  • 3 Green chilies
  • 1 Cup pudina patta
  • 1 tbsp kala namak


For stuffing

  • 2 Boiled potatoes
  • Chopped green chilies
  • 1 tsp roasted jeera powder
  • Salt to taste
  • Red Tamarind Chutney
  • Chopped coriander leaves


How to make puris

  • Take a large mouthed bowl. Add atta or suji, salt. Now pour in warm water and knead dough.
  • Cover the bowl and keep aside for 30 minutes.
  • Now make small balls with the dough.
  • Make small rotis out of those balls and deep fry them in oil.


How to make pani


  • In a mixer, blend pudina patta, coriander leaves, and green chilies and make a fine paste. Add water to make paste.
  • Mix the paste in other pani ingredients.
  • You can adjust the taste by adding more spices of your choices.
  • Keep the water in fridge to keep it cool.

How to make stuffing


  • Mash the boiled potatoes; add in the chopped green chilies, roasted jeera powder, salt, tamarind chutney and the chopped coriander leaves.

You have your pani puri ready to gorge on.



Image: Shutterstock

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