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Pani Puri | Golgappe

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Pani Puri | Golgappe

पानी पूरी – गोलगप्पे बनाने का सबसे आसन तरीका | Puchka Recipe | Pani Poori Recipe | Kunal Kapur

  • Suitable for vegetarian
  • Medium




For pooris

  • Suji – 1cup
  • Maida – 2 tbsp
  • Baking soda – ¼-½ tsp
  • Warm Water – as required
  • Salt – a pinch
  • Oil – for deep frying.

For Theekha Pani

  • Mint – 1cup
  • Coriander – 2cups
  • Ginger – a small piece
  • Green chilli – 1-2no
  • Black salt
  • Salt
  • Roasted cumin – 2tsp
  • Chaat masala – 1tbsp
  • Amchur – 1tbsp
  • Lemon juice – ¼ cup
  • Chilli powder – ½ tsp
  • Pepper powder – ¼ tsp
  • Boondi – handful
  • Ice cubes – few
  • Tamarind (seedless) – a small ball
  • Chilled Water – 2-3cups

For Khatti Methee Chutney   

  • Tamarind (seed less) – 1 cup
  • Sugar – ¾ cup (approx maybe more)
  • Roasted cumin powder – 1tbsp
  • Pepper powder – ¼ tsp
  • Kashmiri Chilli powder – 1tsp
  • Chaat masala – 1 tbsp
  • Salt – to taste
  • Water – 4-5cups approx
  • Ice cubes – few

For stuffing

  • Boiled & diced potato –
  • Kala chana (boiled) –
  • Black salt –
  • Chilli powder
  • Roasted cumin powder –
  • Onion chopped (optional) –

Kunals Tips (for pani)

  • did you know that water is the biggest carrier of germs. So for making the Pani for the pooris make sure that you use clean filtered water. Best is to boil & cool down the water and then use it.
  • While grinding the greens the grinder generates heat which kills the bright green colour, so adding ice to theekha Pani ensures the colour of the greens remains intact.
  • Store the extra flavoured water in the fridge and consume by the next day. If you want to store it longer then divide it into smaller batches and freeze it. This was you can use it for upto 30days.
  • Adding chopped onions to the stuffing is very optional, some places do it with onion some dont.



For Pooris

Mix together suji, maida, salt and baking soda. Add warm water and knead the dough. Make a stiff dough, place it under a damp cloth and give rest for 15mins.


Spread and roll it out on a clean surface. While spreading you can lightly oil the surface so that it does not stick. Do not use any dry flour for rolling the pooris.


Fry them in hot oil, press them with the frying spoon so that they puff up. Brown them, remove to an absorbent paper. Leave for at least 2 hours for poori to become crisp.


For teekha pani

Mix all ingredients except water and grind it to a fine paste. Remove to a bowl and add chilled water. Check seasoning, add boondi and keep in fridge.


For khatti methi chutney

Mix all ingredients except ice cubes and boil them. Once the it becomes thick like chutney, correct the seasoning and remove. Keep aside ¼ cup chutney. Pour the rest in a container and add ice cubes, chilled water and correct the seasoning again.


For filling, mix all the ingredients and keep aside.


For assembling, pop the top of the poori with the thumb, add masala, a dash of the chutney and then dip it in the theekha Pani and serve. For the second one pop the top of the poori with the thumb, add masala and dip it in meetha Pani and serve.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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