One of the most popular Indian street foods - Pani Puri is a fried crispy puri filled with lip-smacking potato masala and loaded with flavorful water! Whether you are an adult or a child, you will never get tired of eating this. It is seriously addictive!

In this post, I’ll walk you through making your own Puri for Panipuri, Teekha-meetha piano, and Masala|Stuffing.

Pani puri or golgappas is my most favorite chaat from childhood. I used to have them often on the streets and it was something I have thoroughly enjoyed.

What is Pani Puri?

Pani puri or Golgappa is a popular street food of India.

It consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as teekha pani), Sweet chutney, potato and onion.

It is a favorite chaat snack of almost everyone in India. With so many bursts of tastes and flavors in your mouth when you have pani puri, you just cannot have one!

Once you start eating, you will easily lose track of how many you ate.

In India, we used to get ready-made fresh puri from the market.

But here in the US, where I live, we don't get FRESH puries in the store. The puries are either too old or broken.

Sure, ready to fry puries are also available and it does make life a lot simpler. But those dont taste like Puri at all. Those tastes like fryums.

That's why I prefer to make purses at home from scratch. Plus you know what goes into it and the quality of oil you used to fry them.

How do you eat Pani Puri?
Take the puri in your hand and poke a hole in it using your thumb or a spoon.
Take some filling in a spoon and put it inside the puri through the hole. Add chopped onion.
Dip the stuffed puri in a bowl of pani or pour some pani inside it using a spoon or a ladle. Add sweet chutney too if you like.
Eat it immediately. Take it all in one bite. Don't let it get soggy, or the ball will break down. Repeat the same with more pooris.
And don't forget to eat sukha puri at the end. To make a sukha, stuff the puri with the masala. Now, instead of adding any pani, add chaat masala to it and sprinkle sev. Eat it immediately.

Pro-tips for Puri
You need to look into below tips while making the puries at home -
You can skip the all purpose flour and use only aata/whole what flour and rawa (Sooji).
If you have club soda on hand, please use that instead of water and baking soda.
The dough consistency - The dough should be soft just like chapati dough.
Kneading the dough - Kneading the dough is the most important step. It helps in making puri crispy.
Always cover the dough with a damp cloth. Don't let the dough dry.
Resting the dough for 30 minutes is important to help to form the gluten.
The thickness of the puri - Roll the dough as evenly as possible. The puri has to be thin, Neither paper-thin nor thick.
If you have tortilla maker/press, use that to make the puri. It makes life easy and saves lot of time.
Once the puries are rolled cover them with a damp cloth.
The temperature of the oil - The oil should be hot. The puries should begin to float and puff immediately. Fry the puries on a medium temperature.
Do not stack fried puri - Spread the puries on a tray. Don't stack them one over the other while they are hot. They can get soggy.
If you feel like poori is slightly soft, place them onto cookie pan. Preheat the oven @200 degree F. and Switch off the oven. Put puri into the preheated oven for 10 to15 minutes. This will make poori crispy.
The ones that don't puff up can be used for the chaat recipes like sev puri, bhel puri, etc,
Store the puries in an air-tight container. Stays good for 15 days.
This puri can be used to make Dahi Puri too.

Other options for stuffing -

Ragda - If you are a hot pani puri lover, then try with ragda. For that, you will need to soak dried peas overnight, pressure cooks them the next day, spice them with chili powder, salt, and turmeric powder.

Sprouted moong

With only boondi

*Notes and pro-tips for Pani (Spiced mint water)
Make Pani Puri pani before 5 to 6 hours for the better taste.
If you want only teekha pani, don’t add sweet chutney while making pani. But believe me adding sweet chutney while preparing pani gives an awesome taste. At least try once making pani in this way. I am sure you will like it. Adjust the sweetness according to your taste.
You can freeze the left over paani in an airtight container in the freezer. It stays good up to 3 to 4 months.
If you don't have black salt, use regular salt.
Why my pani color is not green? That's because I have added sweet chutney and it turned into brownish-green color.

Detailed Recipe
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