Paanipuri or Golgappa

Recipe by
Total Time:
2 - 2.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • For puris:
  • 2 cups very fine semolina (soji or rava)
  • Salt to taste
  • Water
  • Oil to deep fry
  • Puri cutter
  • For spicy pani:
  • 1 litre water
  • 1 bunch mint leaves
  • 1/2 bunch coriander leaves
  • 8-10 green chillies
  • 1 ping pong ball sized lump tamarind
  • 1 tbsp jaljeera
  • 1/2 tsp black salt
  • 2 tbsp jaggery
  • Salt to taste
  • For accompaniments:
  • 1/2 cup boiled, peeled, chopped potatoes
  • 1/2 cup chickpeas, soaked overnight
  • 1/2 cup moong (green gram), soaked overnight or sprouted
  • 1/2 cup non-sweet boondi
  • 1 cup tamarind chutney

How to Make Paanipuri or Golgappa

  • For puris:
  • Take soji, salt and enough water and knead into a soft dough.
  • Let it stand covered with wet cloth for 15-20 mins.
  • Take a fist sized lump and make a ball.
  • With the help of some dry maida or soji, roll into big thin rounds.
  • Cut small puris from it with a cutter.
  • You may use a sharp edged lid of a bottle if the size is alright.
  • Remove the frills formed and mix into remaining dough.
  • Heat oil in a pan and deep fry puris till very light brown and crisp.
  • Drain and keep aside in a colander or over kitchen paper for a while for oil to dry out.
  • Store in an airtight container when cool.
  • For spicy pani:
  • Wash and drain coriander and mint.
  • Put in a mixie.
  • Add all other ingredients except water.
  • Blend till a smooth paste is formed.
  • Mix into the water. Stir well for 3-4 mins.
  • Strain with a sieve.
  • Place in fridge and chill for 2-3 hours.
  • For accompaniments:
  • Pressure cook chickpeas till done.
  • Skin jackets of potatoes and cut into tiny cubes.
  • Dip boondi in boiling water for 2 mins, drain, press out and cool.
  • Add crushed jeera, salt and chopped coriander to chickpeas, potatoes, boondi and mix well.
  • Put in bowls and place in fridge.
  • To serve:
  • Place the crisp cooled puris in a large platter.
  • Serve chilled water in deep bowls.
  • Place the accompaniments in centre to be taken as desired.