Pani Puri | Puchka Golgappa Recipe | चटपटी पानी पूरी - गोलगप्पे | Kunal Kapur Street Food Recipe

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 1.5M views Jul 25, 2021

Pani puri to beat the summer heat with meeth and teekha pani. Easy & hygenic to prepare at home. Try out my version of this famous street food of India. Time Segments: 00:00 Introduction

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Gol Gappe

Sooji - 200gms
Oil - 40ml
Water - 75 ml (approx)
Oil - for deep frying

For Theekha Pani

Coriander Chopped - 3cups
Mint - 1½ cup
Ginger - a small piece
Green chilli - 2nos
Salt - to taste
Black salt - 1tsp
Kashmiri Chilli powder - 2tsp
Roasted cumin powder - 2 tbsp
Lemon Juice - ½ cup
Amchur - 1tbsp
Chaat masala - 2tbsp
Ice cubes - 1cup
Water - 2cups
Boondi - handful
Chilled Water - 1lt

For Khatti Methee Chutney & Pani

Tamarind (soaked) - 2½ cups
Water - 1.5lt
Roasted cumin powder - 1½ tbsp
Salt - to taste
Black Salt - 1tsp
Kashmiri Chilli powder - 2tsp
Sugar - 1½ cups
Ice cubes - few
Mint leaves - a handful
Chilled water - 1lt

For Stuffing

Boiled & diced potato - ¼ cup
Kala chana (boiled) - ¼ cup
Black salt - a pinch
Chilli powder - a pinch
Onion chopped (optional)

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover Pani Puri?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.