पानी पूरी – गोलगप्पे बनाने का सबसे आसन तरीका | Puchka Recipe | Pani Poori Recipe | Holi Spl Recipe

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 1.1M views Sep 12, 2020

पानी पूरी – गोलगप्पे बनाने का सबसे आसन तरीका | Puchka Recipe | Pani Poori Recipe | Kunal Kapur Pani Puri is one of the best snacking options on the festival of Holi. Let's add some tang and loads of spice to your festivities this seson with this yummy recipe. Aaj banayenge fatafat tasty and tangy pani poori. Kya apko pata hai Pani Poori Recipe Uttar Bharat me "GolGappa" or Paschim Bengal me "Puchka" ke naam se jana jata hai.

Ingredients & Measurements

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

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 (seedless) – 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)
Recipe link - https://www.chefkunalkapur.com/pani-puri-recipe-golgappe-recipe-kunal-kapur/
Kunal's Tips (for pani)
The best is to boil & cool down the water and then use 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 don't.

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 पानी पूरी – गोलगप्पे बनाने का सबसे आसन तरीका?

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.