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Recipes >> Appetizer, Side Dish Recipes > Pani Puri - Gol Gappay - Panipuri

Pani Puri - Gol Gappay - Panipuri

Pani Puri - Gol Gappay - Panipuri
Prep Time
10-30 Mins
Cook Time

20 Mins

40-50 puris
Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.
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Source:  Indian Cookbook Magazine Contribution
307 Ratings
3 out of 5 stars
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  • Pani (Spicy Water):
  • 1 cup mint leaves (Pudina)
  • 2 to 4 green chilies (adjust to taste)
  • 3 tablespoons tamarind paste (Imli)
  • 3 tablespoons lemon juice
  • 1 teaspoon black salt
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon asafetida (Hing)
  • 1 tablespoon roasted cumin seed powder
  • 1 tablespoon sugar (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 cups water (adjust to taste)
  • Puris (Golgappay):
  • 1/4 cup All Purpose flour (Maida or Plain Flour)
  • 3/4 cup fine Sooji (Semolina Flour)
  • 1/2 cup water (as needed)

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Cooking Directions

  1. Pani (Spicy Water) - Blend everything except the water together to make a fine paste. While blending, add water as needed to blend. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed. After straining mix the paste with remaining water or adjusting to the taste. The pani (water) will taste best if refrigerated for a day.

  2. Dough for Puris - Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.

  3. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.

  4. Divide the dough into about 60 small balls. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel.

  5. Do this for all 60 puris.

  6. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

  7. Prepare Puris - Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color. Start frying the puris, starting first with the puri you first rolled. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel. Fry all the puris. They should be crisp and puff like a ball.

  8. Serve - Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water).

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Comments posted by users for Pani Puri - Gol Gappay - Panipuri recipe:

  1. Will definitely try this one out

    on May 3 2020 8:04PM Report Abuse MANAV PAUL
  2. This is really nice recipe . I made it n it test truely delicious. Thanks

    on Jun 18 2015 8:33AM Report Abuse NIYATI
  3. Dear guest you can get chicken drum sticks recipe via search box given at top right side of this page please type recipe name and get recipe. thanks

    on May 16 2015 9:34AM Report Abuse KHANAPAKANA SUPPORT TEAM
  4. Chicken dram sticks bana bats de

    on May 15 2015 8:15AM Report Abuse Guest
  5. first i can try myself then i share with u people.............

    on Dec 12 2014 12:43AM Report Abuse FATIMA
  6. thnks for dis recipe

    on Jan 11 2014 9:24AM Report Abuse MAHEEN
  7. after few minutes why puri soft. i want crispy,how i make crispy gol gappa.

    on Apr 15 2013 2:06AM Report Abuse VEENU
  8. Urdu me btain

    on Mar 14 2013 4:31AM Report Abuse HAMZA
  9. Bahut achhi recipie h main jaroor banaunga please aisi aur bhi reciepies meri email id par send kar diya karo.

    on Sep 27 2012 1:43PM Report Abuse AMIT
  10. plz write in urdu recipe

    on Jul 8 2012 3:29AM Report Abuse KINZA
  11. it isa good recipie . i like it

    on Jun 21 2012 9:39AM Report Abuse SURBHI SINGH
  12. I love pani puri so its but obvious tht i liked this recepi soooo much

    on Jun 5 2012 10:47AM Report Abuse AMEE BHATT
  13. Naila, a link to similar recipe in Urdu is emailed to you.

    on Jun 1 2012 9:11AM Report Abuse KP SUPPORT TEAM
  14. please urdu recipes in gol gappay

    on Jun 1 2012 12:16AM Report Abuse NAILA

    on Feb 1 2012 1:17AM Report Abuse NIDA
  16. tooo cooool man

    on Jan 29 2012 9:16AM Report Abuse Guest
  17. Fantastic

    on Jan 26 2012 9:19PM Report Abuse VANCHITA
  18. i loved this recipie its my favrt.

    on Oct 6 2011 5:24PM Report Abuse KIRAN
  19. yummy

    on Sep 30 2011 5:40AM Report Abuse SHIREEN
  20. its nice

    on Sep 14 2011 5:00AM Report Abuse MALATHI
  21. Can anybody tell me about history of gol gappay????from where it evolve? when and how it come in hindustan etc?????????

    on May 25 2010 3:05AM Report Abuse RABIYA
  22. not good

    on May 18 2010 3:11PM Report Abuse ANUM
  23. Not allow to copy Some people might need to copy recipe.Please allow people to copy.Thank You!

    on May 16 2010 6:09PM Report Abuse SANA AHMAD
  24. i want 2 9 how to make gol gappa.i think that i make golgappay better than bazar's gollgappay........

    on May 10 2010 10:31AM Report Abuse ANAM AMJED
  25. can i have this recipe in URDU????????

    on May 5 2010 3:15AM Report Abuse KASHIF ALI

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