📝 About This Recipe
Pani Puri, also known as Golgappa or Phuchka, is the undisputed king of Indian street food, offering an explosion of flavors in a single bite. These hollow, crispy semolina spheres are filled with a spiced potato mash and plunged into a vibrant, chilled herbal water that balances heat, tang, and sweetness. It is a sensory journey that captures the bustling energy of Mumbai and Delhi streets, making it the perfect interactive appetizer for any festive gathering.
🥗 Ingredients
The Crispy Shells (Puri)
- 40-50 pieces Store-bought or homemade Puris (ensure they are crisp; if soft, toast in oven for 2 minutes)
Spicy Tangy Water (Teekha Pani)
- 1 cup Fresh Cilantro (tightly packed)
- 1/2 cup Fresh Mint Leaves (stems removed)
- 3-4 Green Chilies (adjust to spice preference)
- 1 inch Ginger (peeled and sliced)
- 2 tablespoons Tamarind Paste (seedless)
- 1 teaspoon Black Salt (Kala Namak) (essential for authentic sulfurous aroma)
- 1 tablespoon Roasted Cumin Powder (freshly ground preferred)
- 1 teaspoon Chaat Masala
- 4 cups Chilled Water
- to taste Salt
The Potato Filling (Masala)
- 3-4 medium Potatoes (boiled, peeled, and mashed)
- 1/2 cup Black Chickpeas (Kala Chana) (boiled until tender)
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Cumin Powder
- 1/4 cup Finely Chopped Onions (optional)
Sweet Chutney & Toppings
- 1/2 cup Tamarind Date Chutney (sweet and thick)
- 1/4 cup Salted Boondi (tiny fried gram flour balls for the water)
👨🍳 Instructions
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1
Begin by preparing the 'Teekha Pani' (spicy water). In a high-speed blender, combine the cilantro, mint, green chilies, ginger, and tamarind paste with a splash of water.
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2
Blend until the mixture forms a very smooth, vibrant green paste. If needed, add another tablespoon of water to help the blades move.
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3
Transfer this green paste into a large mixing bowl or pitcher. Add 4 cups of ice-cold water and stir well.
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4
Season the water with black salt, roasted cumin powder, chaat masala, and regular salt. Whisk vigorously to ensure all spices are incorporated.
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5
Taste the water; it should be sharp, tangy, and spicy. Adjust the salt or tamarind if necessary. Strain the water through a fine-mesh sieve for a smooth consistency, then refrigerate for at least 30 minutes.
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6
While the water chills, prepare the filling. In a medium bowl, combine the boiled mashed potatoes and boiled black chickpeas.
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7
Add the red chili powder, cumin powder, black salt, and finely chopped onions to the potato mixture. Mix thoroughly until well combined.
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8
Prepare your assembly station: place the puris in one bowl, the potato filling in another, the sweet tamarind chutney in a small dish, and the chilled spicy water in a large serving bowl.
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9
Just before serving, sprinkle the salted boondi into the chilled spicy water for an extra layer of crunch.
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10
To serve, take a puri and gently tap the top with your thumb or a spoon to create a small hole.
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11
Stuff about a teaspoon of the potato-chickpea filling into the puri.
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12
Add a few drops of the sweet tamarind chutney into the puri for a hint of sweetness.
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13
Dunk the stuffed puri into the chilled spicy water, filling it to the brim, and eat it immediately in one single bite!
💡 Chef's Tips
Always use chilled water for the 'Pani' as the cold temperature enhances the refreshing flavors of mint and cilantro. If using store-bought puris, bake them in a preheated oven at 300°F (150°C) for 2-3 minutes to ensure they are exceptionally crisp. Don't skip the Black Salt (Kala Namak); it provides the characteristic 'street-style' funky tang that regular salt cannot replicate. To keep the green water from turning brown, add a few ice cubes or blend the herbs with very cold water to prevent oxidation. For a variation, you can replace the potato filling with sprouted moong beans for a healthier, protein-packed version.
🍽️ Serving Suggestions
Serve alongside other Indian chaats like Papdi Chaat or Sev Puri for a complete street food platter. Pair with a refreshing glass of Mango Lassi or a sweet Masala Chai to balance the intense spice. Offer a bowl of extra nylon sev (fine gram flour vermicelli) for guests to sprinkle on top of their filled puris. Keep a bowl of extra sweet tamarind chutney on the side for those who prefer 'Meetha' (sweet) over 'Teekha' (spicy). Serve in individual shot glasses with the puri perched on top for a modern, mess-free party appetizer.