puri recipe for pani puri, how to make puri for golgappa or pani puri

puri recipe, puri recipe for pani puri

puri recipe for pani puri or golgappa with step by step photos - pani puri, as i call this awesome snack has always been a favorite since childhood. i remember me and my folks having pani poori from the pani puri wallah on the streets of mumbai many a times.

i have even seen how the puris are made in bulk and then sold. while as a kid, i used to think, how come the puri puffs so much and stays crisp. there was a family, close to my house who used to make these puris in bulk, pack them and then supply them to grocery stores.

we are fond of these crisp puris, that most of the times we just have them plain. i have made these pooris many times. hence, i have updated this post with better pics and a lot of tips.

i was getting many comments that the pani puri becomes soft after cooling down. when i make them, i never had this issue. i reasoned, that this problem is because the dough was not kneaded well and the poori roundels being thick. previously i has just mentioned to knead the dough well. but not emphasized that the dough also need to have elasticity in it. hence updated this post.

i must say its easier to get a packet of ready made puris than to make them. its does take an effort to make these pooris. so prepare them, when you are free from any work. the perks of making puris at home is that fresh oil and ingredients are used to make the puri. plus no additives or preservatives are added and you know what goes into them. also they do taste better than the store brought ones.

these pani puris can be made in large numbers and stored in an airtight container. this recipe yields 50 to 60 pooris.  you could use the puris later to make pani puri, ragda puri, dahi sev puri or dahi batata puri, just crumble and top it up on ragda patties, dahi papdi chaat, aloo chaat, sev puri, bhel puri or just have it plain.

lets start step by step puri recipe for pani puri:

1. in a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina (160 grams), 1 tsp oil, 3 to 4 pinches of baking soda and ¼ tsp salt.

flour for puri recipe

2. with your fingers, mix the oil evenly with the sooji.

making puri dough

3. here’s the evenly mixed oil, sooji and salt mixture.

making puri dough

4. now add 1 tbsp maida/all purpose flour to this mixture.

making puri dough

5. mix again very well so that the all purpose flour is mixed evenly.

making dough for puri recipe

6. add 3 tbsp water first.

making dough for puri recipe

7. mix again.

making dough for puri recipe

7. then add 1 tbsp water more and begin to knead the dough. sooji absorbs water while kneading. hence add water in parts while kneading. then add 2 tbsp more of the water and continue to knead. i added 6 tbsp of water. depending on the quality of sooji, you may need to add a bit less or more. the kneading is very important in getting the perfect pani poori texture. the dough is not soft nor too hard. if you make the dough soft, then add 1 to 3 tsp more of the sooji. if the dough looks hard, then add sprinkle some water and continue to knead.

making dough for puri recipe

8. the pani puri dough should be elastic. gluten strands need to be formed, which gives structure and shape to the pooris. the correct texture of the dough, also help in puffing pooris and helps in them staying crisp. knead very well.  elasticity helps in rolling dough without an cracks and thinly. when rolling, the dough should roll easily without any cracks. you should be easily be able to lift the rolled dough without it tearing or breaking and falling apart.

puri dough

9.  knead to a semi soft elastic dough.

making dough for puri recipe

10. keep the well kneaded in a bowl or pan.

dough for puri recipe

12. cover with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes.

puri recipe dough

13. here’s the dough after 30 minutes.

dough for puri recipe

14. knead again.

dough for puri recipe

15. now divide the dough into two or three parts. take one part on your work surface and begin to roll. avoid adding any dry flour while kneading. keep the remaining parts of the dough covered with the moist kitchen towel.

rolling puri dough

16. roll to a large round. you see there are no cracks in the rolled dough and the dough has a good elasticity. you can flip the entire rolled dough without it breaking or tearing apart.

rolling puri dough

17. keep on rolling to a thin and even round. the pooris have to be thinly rolled. if not thin, the base becomes thick and remains soft even after frying. if the dough is not rolled evenly, then the pooris won’t puff up.

rolling puri dough

18. with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. using a cookie cutter gives even shape and size to the pooris. you can also make small balls and roll them. but then the pooris won’t have an even and uniform shape.

cutting puri dough

19. remove the dough edges and place the small roundels in a plate without them touching each other. keep these pooris covered with a moist kitchen towel. collect the edges and knead them lightly. roll the edges too and make pooris the same way. in this way make all the pooris and keep them covered in a moist kitchen towel. you can also roll them and fry simultaneously like i have done.

cut puri dough

20. heat oil for deep frying in a kadai or pan. the oil should be medium hot. add a tiny piece of the dough ball in the hot oil. if the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.

frying puri for pani puri recipe

21. slid a few pooris in the oil.

frying puri for pani puri recipe

22. they will puff up quickly as soon as you add them to the hot oil. you can fry up to 4 to 8 pieces at a time, depending on the size of your pan. nudge the pooris with the frying spoon so that they puff up.

frying puri for pani puri recipe

23. with a slotted spoon flip them, once they puff up. flip a couple of times. even after oil stops sizzling, continue to fry till light golden or golden. frying this way, gives a crisp texture to the pooris from outside as well as inside. otherwise, they remain soft from inside and crisp from outside.

frying puri for pani puri recipe

24. fry them till they are a light golden or golden.

frying puri for pani puri recipe

25. drain puris on kitchen paper towels. there will be a few flat puris too. these you can use to make sev puri, bhel puri, chana dal bhel puri or papdi chaat.

fried puri

26. continue to fry the pooris this way.

frying puri

27. drain puris on paper towels to remove excess oil.

puri, puri recipe

28. once puris get cooled at room temperature, immediately add them to a jar or box and close the lid tightly.

fried puri

29. a close up pic of the texture of the pooris.

puri texture

30. make pani puri, dahi puri or ragda puri from these homemade pooris or golgappas.

puri recipe, puri recipe for pani puri

31. you will get 50 to 60 puris from this recipe. they stay crisp and good for a month if stored in airtight box or jar.

puri recipe for pani puri, puri recipe

a few tips for puri recipe:

  1. always cover the dough with a damp cloth even while rolling the puris. if the dough becomes dry, you will not be able to roll the dough easily.
  2. ensure that all the rolled puris are covered with a damp cloth. if the puris become dry, then the puris will not puff up.
  3. the above tips comes from experience. just before frying remove the damp cloth.
  4. you could fry 4 to 7 puris at a time.
  5. do not add oil to the dough while kneading as the puris will become soft later.
  6. the dough has to semi soft with gluten strands formed in them. there has to be elasticity in the dough. these factors give a crisp pani puri. the crispness stays even after the pooris are cooled and even later.
  7. maida or refined/all purpose flour is used for binding the dough. avoid adding more maida to the dough. if the dough is not binding well, then you could add a few teaspoons more of maida. but don’t add too much.
  8. the puris have to be thin. if you do not roll them thinly, then the puris won’t puff up well and will remain soft from within.
  9. fry the puris in a moderately hot oil. if the oil is not hot enough, the puris will absorb oil and become soaked in oil. too hot oil, will burn the puris.

puri recipe for pani puri details below:

4.9 from 20 reviews
puri recipe: how to make puri for pani puri
 
PREP TIME
COOK TIME
TOTAL TIME
 
crispy fried puri or golgappa used for making pani poori, dahi poori and ragda poori.
AUTHOR:
RECIPE TYPE: snacks
CUISINE: indian
SERVES: 25-30
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup fine unroasted sooji or rava or semolina, 160 grams
  • 3 to 4 pinches of baking soda or ⅛ tsp
  • 1 tbsp maida/all purpose flour
  • 6 tbsp water or as required
  • ¼ tsp salt
  • 1 tsp oil
  • oil for deep frying
INSTRUCTIONS
  1. in a mixing bowl, take 1 cup fine unroasted sooji or rava or semolina (160 grams), 1 tsp oil and ¼ tsp salt. with your fingers, mix the oil evenly with the sooji.
  2. now add 1 tbsp maida/all purpose flour to this mixture.
  3. mix again very well so that the all purpose flour is mixed evenly.
  4. add 3 tbsp water first. mix again. then add 1 tbsp water more and begin to knead the dough. sooji absorbs water while kneading. add water in parts while kneading.
  5. then add 2 tbsp more of the water and continue to knead. the kneading is very important in getting the perfect pani poori texture. the dough is not soft nor too hard. if you make the dough soft, then add 1 to 3 tsp more of the sooji. if the dough looks hard, then add sprinkle some water and continue to knead.
  6. the pani puri dough should be elastic. gluten strands need to be formed, which gives a structure and shape to the pooris. the correct texture of the dough, also help in puffing pooris and helps in them staying crisp. knead very well. elasticity helps in rolling the dough without an cracks and thinly. when rolling, the dough should roll easily without any cracks. you should be easily be able to lift the rolled dough without it tearing or breaking and falling apart.
  7. knead to a semi soft elastic dough and keep it in a bowl or pan.
  8. cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes. you can also keep the dough for an hour.
  9. after 30 minutes, knead the dough again.
  10. now divide the dough into two or three parts. take one part on your work surface and begin to roll. avoid adding any dry flour while kneading. keep the remaining dough covered with the moist kitchen towel.
  11. roll to a large round. there should be no cracks in the rolled dough. you can flip the entire rolled dough without it breaking or tearing apart.
  12. keep on rolling to a thin and even round. the pooris have to be thinly rolled. if not thin, the base becomes thick and remains soft even after frying. if the dough is not rolled evenly, then the pooris won't puff up.
  13. with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. using a cookie cutter gives even shape and size to the pooris. you can also make small balls and roll them. but then the pooris won't have an even and uniform shape.
  14. remove the dough edges and place the small roundels in a plate without them touching each other. keep these pooris covered with a moist kitchen towel. collect the egdes and knead them lightly. roll the edges too and make pooris the same way. in this way make all the pooris and keep them covered in a moist kitchen towel. you can also roll them and fry simultaneously like i have done.
  15. heat oil for deep frying in a kadai or pan. the oil should be medium hot. add a tiny piece of the dough ball in the hot oil. if the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.
  16. slid a few pooris in the oil. they will puff up quickly as soon as you add them to the hot oil. you can fry up to 4 to 8 pieces at a time, depending on the size of your pan.
  17. with a slotted spoon flip them, once they puff up. even after oil stops sizzling, continue to fry till light golden. frying this way, gives a crisp texture to the pooris from outside as well as inside. otherwise, they remain soft from inside and crisp from outside.
  18. fry them till they are a light golden or golden.
  19. drain them on kitchen paper towels. there will be a few flat puris too. these you can use to make sev puri or papdi chaat. continue to fry all the pooris this way.
  20. drain them on paper towels.
  21. once they get cooled at room temperature, immediately add them to a jar or box and close the lid tightly.
  22. make pani puri, dahi puri or ragda puri from these homemade pooris or golgappas. you will get 50 to 60 pooris from this recipe. they stay crisp and good for a month if stored in an airtight box.
NUTRITION INFORMATION
SERVING SIZE: 5-6




{ 164 Responses }

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  1. Priyanka says

    Dear Dassana,

    At what point should the baking soda be added?

    I tried making the puris and since the addition of baking soda wasn’t mentioned in the recipe apart from the ingredients section (or I haven’t been able to spot it), I kneaded the dough without adding it. However, I did add baking soda and tried kneading the dough again, but I guess the soda didn’t distribute evenly. So none of the puris puffed up!

    However, we did enjoy a nice papdi chaat made from the crisp flat puris :D

    What can I do to ensure the puris puff up the next time?

    • says

      thanks priyanka for pointing out. baking soda is added in the first step. even without baking soda, the pooris should puff. baking soda additionally helps more in puffing. some recipes i know do not even use baking soda. its just like how we make pooris and in pooris we do not baking soda. but let me tell you the pooris which we get in restaurants have baking soda. thats why they puff up so much unliked homemade pooris. if you add baking soda once the dough is kneaded, they won’t get distributed. at least good to know that you had papdi chaat from the crisp flat puris.

      next time try adding some water. semolina absorbs a lot of water. so i think its not the baking soda that is the culprit but less water. depending on the quality of semolina more or less water is required. but just make sure you don’t make the dough soft or sticky.

  2. dina says

    Each n every recipe is so simple and yummy thanks for your help to make indian recipes who stay out of india this site is like mother teache her daughter

  3. Meena says

    Hello Dassana,

    Thanks so much for the instructions and the lovely pics!

    Can you please, please tell me how to make the atta version of the puri? What ratio of gehu ka atta/rava should I use? And are we supposed to put maida in it? I love pani puri with the atta-waala phuchka, but online I only found recipes of suji ones. :(

    Hope you reply, thanks anyways!

  4. usha says

    To make crisp puri, after frying keep them in microwave convection mode 150 degree for 20 to 30 seconds. Observe n don’t let puri blacken. Then store them.
    This tip I received in a recently held chat class. Hope it helps though I am yet to try it.

  5. Ayesha says

    Thank you for replying, I followed your tip and put them in the oven and they literally became TOO crispy and I even stored it in an air tight container. Thanks again for replying.

  6. Aysha says

    Thanks for recipe. Although, the puri’s became very soft, they weren’t crispy. So I put them in the oven and still they were too soft. Please tell me what to do.

    Thanks:)

  7. Durgak says

    hi dasanna, I give you full marks. I could make 48 puris and all puffed up. I did feel highly tensed while making it as this is the first time I am frying for storing. Thanks a lot for the perfect recipe. Dk

  8. Partha Sarathi Ghosh says

    Sir for 50 people how much ingredient I need to prepare pani? Each a plate 5pic pani puri will be there….

  9. shifali says

    please help me..my golgappas become soft as soon as they become cold..even i used oven for making them crisp..but it didnt work..one more thing the puri’s also had a strong smell of baking powder..please help me nd tell me what mistakes have i made??

    • says

      whenever i make these, the pooris don’t become soft. i have got a few readers telling me this. i think its the water amount. the dough has to be stiff and tight. i have not mentioned the water proportion as depending on the quality of the rava and maida, the water required may be less or more. baking soda aroma is there, but not strong. next time you can just add pinch of two pinches of baking soda.

  10. Pradnya says

    Hi Dassana, your all recipes are awesome… I tried chole, samosa, caramel custard and pani puri…and all were successful… Thanks….

  11. Ayesha says

    I made the pani puri today and they came out perfect. A few didn’t swell up. But majority did. Perfect recipe . Thanks for the step by step.

  12. Mum rao says

    Hi,I’m confused between baking powder and bicarbonate soda ,which one shall i use instead of baking soda

  13. Mum rao says

    Hi,I’m confused between baking powder and bicarbonate soda ,which one shall i use instead of baking soda

  14. Yousuf says

    Hi Dassana, thank u for the recipe..we tried at home but unfortunately they are not puffing up..can you please help us out in this what can go wrong..i had 2 issues:

    1) Our dough becomes very sticky during roll out, so we put some oil to roll them out..whether this was causing the problem? i was afraid that if i use maida for rolling, then they will become dry..any suggestions plz..

    2) How much should we roll them out..i rolled out very very thin and they become like chips..

    One more, either we should use baking powder or baking soda?

    It will be very nice of you if you can help us out..we try twice but same thing..they are not puffing up :(

    • says

      the dough has become sticky as too much water is gone in it. you can add some more semolina and knead again to a a firm dough. maida will not make them dry if you keep the puris covered with a moist towel. it should be thin, but not very thin. they should be able to puff up. use baking soda. baking soda is more strong than baking powder.

  15. Sherry says

    Hey… I wanted to make this for guests.. so I did much as you suggested.. but here I am .. frying the pooris and they are becoming too soft within seconds of coming out. I would agree its my fault as I replaced suji with atta.. but can you please help me out .

  16. Archana says

    hi, dassana, u know i am a very big pani puri lover. u’r recipe was awesome n thnk you so much for telling this wonderful recipr to us!!!! LUV U!!!!!:)

  17. smita says

    Hi dasanna,
    I have tried this recipe and it was awesome. I would also like to share that ur each and every recipe is excellent. I have tried ur biryani, ragda pattice, chana chat, aloo palak, kadhai mushroom, and too many. And u know what they were excellent. I got too many appreciations. Thank u. U keep it up with ur excellent and delicious menus

  18. panipuri fan says

    hi i lov gol gappeys so much but we dont get em here so i tried makin this at home.
    its a great recipe and the results are wonderful. this is the best website i could get reccipe from.
    but i only got stuck at one stage
    when I knead the dough and left for half an hour my dough became hard and i still tried to make one of em but they came out flat becuz mi dough was hard. how do it resolve this and make them come out circly

    • says

      the dough with semolina is usually dense unlike the one made with flour. you could have added a little bit of water and would have got a not so hard dough.

  19. Shalini says

    Hi dasanna, Thank u for posting this wonderful & easy recipe. I prepared the puri, it puffed out very nicely & it is tasty also.

  20. r.sudhashankar says

    hai this is sudhashankar,i know before itself how to do pani and puri but i dont know how to make a masala, kara for pani puri. thank you,bye

  21. MD ASIF IKBAL AKHAN says

    very very thank to you for proper information of making of panipuri. it’s really so good.

  22. sumitra says

    I ve prepared it twice but first time the puri was very nice but secobd time wn i prepared they became soft can u plz help me

    • says

      as soon as the puris cool down to room temperature, store them in an airtight box or container. if they become soft still, then just bake them in the oven for few minutes or slightly roast them on the tava or kadai before serving. they will become crisp.

  23. says

    Your recipe is very helpful one by one step i tried. so gud im make first time so tasty every thing sososososososssssssssoooogud sssssoooootesty
    THANKS SO MUCH

  24. sahil says

    what i can do to preserv the hardness of puri’s they beacome soft and don’t taste good .
    give me some tips related to frying puri ( time to fry each puri and the one sided or both sided fry etc )
    thanx :)

    • says

      as soon as the puris cool down, store them in an airtight box or container. if they become soft still, then just bake them in the oven for few minutes or slightly roast them on the tava or kadai before serving. they will become crisp. when frying puris, first the the side touching the oil gets browned and then you turn and fry the other side.

  25. eleanor says

    I think its great we die for this pani puri and to finally have a recipe is amazing

    good for you

    thanks very much

    eleanor

    • says

      in this recipe some other substitute won’t work. there is another kind of pani puri made with wheat flour. i don’t have a recipe of it on the blog. you can search on google for this one. i tried searching but i could not get the wheat flour version :-(

  26. says

    I tried these fro the first time yesterday ( thanks to Araf…workmate! and loved them. I have to try and make them. Ours came with a lovely sour tamarind sauce, do you have a recipe??

    Many Thanks
    Debs

  27. deep says

    thanks for the recipe. i follow all ur instructions for pani puri,puri puffs realy nicely but as soon as we take puri off the cooking oil it becomes soft..what should i do to maintain hardness???

    • says

      i really have no clue why the pooris are turning soft. it never happens with me.

      still i would suggest a few things… fry the pooris in a moderately hot oil. after you remove them from oil, drain on kitchen tissues and once they cool down to room temperature, then quickly store them in an air tight container.

      another thing that you can do is… if you have an oven then bake the pooris which have become soft for couple of minutes at 180 degrees C. baking will make them crisp. this technique you can do just before serving.

    • ekta says

      i have tried this recipe of puris step by step,but as soon as i t cools it become soft .i dont know why?please suggest

      • says

        dear ekta, i am not sure why the puris became soft.

        a few tips could be helpful which i have already suggested in the previous comment:

        1: fry the pooris in a moderately hot oil. after you remove them from oil, drain on kitchen tissues and once they cool down to room temperature, then quickly store them in an air tight container.

        2: if you have an oven then bake the pooris which have become soft for couple of minutes at 180 degrees C. baking will make them crisp. this technique you can do just before serving.

        3: lastly if you do not have an oven, then sun dry the fried pooris in the sun for a day and then store.

  28. Reshma says

    Hi, there
    First of all u can be really a good teacher,as yesterday only I took recipe from my frd she gave same thing but it doesn’t work out after an hour it became soft and then I thought to search on goggle n I got yours u won’t believe it was just awsome thx

  29. Nasra Abbas says

    very nice recipe but one thing pl clear that how can i maintain crisp of pani puri as they become soft after cooling

    • says

      if you store them in air tight container, they won’t become soft. also if in case they do become soft, then just bake them for a few minutes in the oven and they become crisp again. you can also lightly roast them in a kadai or pan. this also makes them crisp.

  30. ashok says

    prior to all thank u very much for this kind of recipe,but can u help me.i mean i want to know recipe for ready made pani puri.today evening i purchased few grams ready made gol gappe(pani puri,) and just fry it.,so my need to know how can we make this kind of ready made pani puri ?pls tell me sir…….i m waiting for this recipe………thnx

    • says

      i am thinking you have the readymade pooris… so just boil some potatoes or chana or moong. soak the chana and moong overnight before you boil them.

      you can buy readymade jal jeeera powder and readymade sweet chaat tamarind/imli chutney. make the jal jeera with some water. then just make the pani pooris with the boiled potatoes or moong/chana and the jal jeera and imli chutney… before buying just check the manufacture date & expiry dates.

      you can also make a sweet & sour pani from this link here: http://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/

  31. cute girl says

    i am very big fan of panipuri/golgappa…by above panipuri recepie.i can eating panipuri…wen i want to eat…..so thank u so much…i loved this.Mmmmaaaa

  32. Maheswari says

    Hi yaar……….i have tried doing this receipe and it came out really well…thank you for the help….the pictures and the method really made easy to do it yaar……..really wanna thank you so much………..

  33. Maitrayee says

    Thank U for this amazing recipe and pictures make it more tempting to try it out. But plz tell me how could I make the other items that are served with Panipuri.

  34. prachi says

    i was very tired searching for pani puri’s puri but this site gave me the exact way of doing the puris.Thanks for such a good recipie n i also liked the tips u suggested.Thank u once again n we r waiting for more recipies not only indian but also firangi ones

  35. Azra says

    Hi,

    i was googling for a perfect recipe for the puris and I came across urs.I tried it day before yday and it turned out awesome.thanks for posting this recipe.I’d love to try some more of ur recipes.i even liked all the tips u mentioned to maintain it’s crispyness.whoever wants to make these puris I highly recommend this recipe.it was very easy to follow and the result perfect!!

  36. says

    Hii dassana your recepie presentation was awesome loved it….. nice step by step process,….When rolling the puri its neccessary to make a thin puri instead of making a thick puri ? plzz waiiting for your replay….

    • says

      thanks arvind. yes u have to make a thin puri. if you make it thick than they do not puff up well and the puris become thick and loos their crispiness soon.

  37. says

    Perfect! Like the way you have presented it. One question though, how do you manage to keep the puri crisp? The only way we tried to crisp it is to bake it in owen :-) Will be waiting for your opinion!

    -Abhi

    • says

      thanks abhi.

      after frying, once the puri cools down u keep the puris in an air tight container. i have also heard of some folks keeping the puris in sunlight for some hours. in monsoons they may become soft, then u could just bake it in the oven or slightly roast them on a tava or pan.

  38. Naina says

    Hello Dear…I am so happy to know that, I can make panipuri very Easily….. otherwise always i m avoiding to make it at home…. today only i will try this n i will get back to u with my experience with your suggesition…just i wanted to ask u that my pani puri is not that much tasty as compared to Restaurents or Road wall’s panipuri ….? might be they r using any different ingradiants to prepare sweet chutny & pani ……can u guide me on this? Thanks a lot…..

  39. Naina says

    Hello Dear…I am so happy to know that, I can make panipuri very Easily….. otherwise always i m avoiding to make it at home…. today only i will try this n i will get back to u with my experience with your suggesition…just i wanted u ask u that y our pani puri is not that much tasty as compared to Restaurents or Road wall’s panipuri ….? might be they r using any different ingradiants to prepare sweet chutny & pani ……can u guide me on this? Thanks a lot.

    • says

      actually the ingredients they use is the same. the proportions of the ingredients might vary. however there are different types of pani that is prepared… some only use coriander and tamarind as the main ingredients, and some use mint, coriander as the main ingredients. however i have heard that some pani puri wallah’s add a drop of acid to the pani and hence the taste is different. also the water they use is not clean and unhygienic.

      • Roshan says

        Hi All,

        I believe the Pani for Puchka plays one of the major role for the taste !

        I make it using:
        1. Tamarind
        2. Little Fresh Coriander Paste ( So that it dissolves completely in the Pani )
        3. Jal Zeera Powder.
        4. Red Chilli Powder.

        Trust if the proportion of the above is good in the mixture, the Pani will be amazing ..
        Can also drop few slice of Ginger to enhance the flavour.

        But – Thanks to Dassana, for the Puri recipe …
        This was what I was not perfect in :-(

        Now – Every one will say ….

        Wah Wah .. Wah Wah .. Wah Wah …. :-)

  40. pooja budhiraja says

    dear dassana
    I am very confused how to make pani puri, then i go to your site and feels very comfortable to understand how to make pani puri, your method is very very good.means mouh main pani aa gaya.I will try to make pani puri today.
    god bless you
    thanks

    Pooja

  41. jagam jalebi says

    Thank you soo much
    appreciate ur help
    i liked the way u made it and put all the pics up here … it makes easy for us

  42. Amit Balecha says

    I would like to get the receipe for the panipuri , which can fry once it drried properly and it can puff during the fry

  43. Priyanka says

    Hey
    This is an amazing recipe and pictures make it more tempting to try it out. I have never seen a recipe of pani puri (the puri part of it) and so its great to see it here. Btw 1 small suggestion, I have never been able to make good samosas so if u can just help posting some punjabi samosa recipe ;)
    Thanks

    • dassana says

      Thank you Priyanka for your positive comments.

      In fact, for some 3-4 weeks I have been thinking of making punjabi samosa and posting the recipe with step by step pictures on my blog. Its just that I did not get enough time to make the samosas at home. But I am surely going to make it and post it soon.

      You can subscribe to my blog’s feed here at http://feeds.feedburner.com/VegRecipesOfIndia to get the latest recipes by feed. You can also subscribe through email and the email form is on the blog below recent comments.

      • mushfiqua says

        Hi, i tried many times many recipes of golgappa but it didn’t work :(. my daughter like golgappa very much so i want to make it nicely. could you help me please how can i make them puffy?