Panipuri or Golgappa Recipe- Popular Indian Street Food
Prep time
Cook time
Total time
Recipe type: snack
Cuisine: Indian
For making Puri or Crispy Puffed Dough Balls
  • Fine Semolina or Sooji or Rava - 1 cup
  • All purpose flour or Maida- 2 tbsp
  • Oil- 3 tbsp
  • Hot Water- ¼ cup + 1 tbsp
For making Tamarind Water
  • Fresh tamarind- 4 inch slice
  • Lukewarm water- 1 cup
  • Jaggery- 3 tbsp
  • Cumin powder- 1 tsp
  • Chaat masala- 1 tsp
  • Salt- ¾ tsp
  • Water- 3 cups
For making Spicy Green Water
  • Cilantro, chopped- ½ cup
  • Mint leaves- ¼ cup
  • Green chilies- 1 or 2
  • Ginger- 2 inch slice
  • Fresh Tamarind- 1 inch slice
  • Water- ¼ cup (to grind the paste)
  • Cumin powder- 1 tsp
  • Chaat masala- 1 tsp
  • Ground black pepper- ¼ tsp
  • Salt- ¾ tsp
  • Water- 3½ cups
For Stuffing
  • Cooked chickpeas
  • Cooked potatoes, chopped small
  • Minced onions
  • Chopped cilantro
Other ingredients
  • Oil- for deep frying the puris
  1. In a large bowl, combine together the fine semolina, flour & oil.
  2. Combine well, let the mixture resemble to a crumble & semolina turns moist.
  3. Slowly add hot water and knead well. The dough should not be too soft nor too hard, it should have a medium constituency. The dough must be kneaded really well for about 5 minutes.
  4. I've added ¼ cup + 1 tbsp hot water.
  5. Cover the dough with a damp kitchen towel and let rest for 20 minutes.
  6. After 20 minutes, knead the dough again.
  7. Divide the dough into small balls.
  8. Grease a clean surface or board with cooking spray, place one of the dough balls and roll it using a rolling pin to a thin round shape. The dough has to be rolled very thin.
  9. Make small round shapes on the rolled dough using a small round cookie cutter- 2½ inches diameter.
  10. Place a frying pan over medium heat, add enough oil for deep frying.
  11. When the oil turns medium hot, drop the small round dough into the oil.
  12. It will instantly puff up, using a slotted spoon gently press the puri this helps the puri to puff up well.
  13. Flip over and fry for a couple of minutes till it turns golden in color.
  14. Using a slotted spoon remove the puffed up puri from the oil; place on a kitchen paper towel.
  15. After they have cooled down, store the puris in an air tight container so that they stay crispy.
Making the tamarind water
  1. In a bowl, soak tamarind in lukewarm water for 10 minutes.
  2. Squeeze the tamarind in water to extract the juice.
  3. Strain the tamarind extract into a bowl.
  4. Add jaggery, combine well.
  5. Add cumin powder, chaat masala, ground pepper & salt.
  6. Add 3 cups water.
  7. Combine well, let the spices dissolve well.
  8. Keep aside, this can be made ahead of time & stored in the refrigerator.
  9. In a food processor or blender, grind the cilantro, mint, ginger, green chilies & tamarind along with ¼ cup water to a smooth paste.
  10. Into a large bowl, add the paste.
  11. Add cumin powder, chaat masala & salt; combine well.
  12. Add 3½ cups water, combine well.
  13. Keep aside, this can be made ahead of time & stored in the refrigerator.
  1. While serving, have all the stuffings and water ready
  2. Make a small hole in the puri or puffed-up dough ball.
  3. Fill the hole with a few chickpeas, mashed potatoes, onion & cilantro.
  4. Dip the stuffed puris in the prepared sweet & sour tamarind water first followed by dunking in the spicy mint-cilantro water.
  5. Pop it in your mouth and let your taste buds enjoy the flavor explosion.
  6. Enjoy, don't try to count the number of pani puris you are having.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at