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Paani Poori Recipe

  • Paani Poori
  • Paani Poori
How To Make Paani Poori

Paani Poori is an Indian street food snack that nobody can resist. Mainly originating from Varanasi, it is known by different names in different parts of the country. Paani poori in Maharashtra, Golgappe in Uttar Pradesh and Punjab while Puchka in West Bengal and Gupchup in parts of Odisha. No points for guessing that Paani Puri is indeed the most loved street food in India. A golgappa is a small, round shaped crispy puris, filled with various spices and chatpata water. So we promise you'll never hit those street stalls again once you make this paani puri recipe at home. Fresh, flavoursome and right in the comfort of your homes!

Ingredients of Paani Poori (Golgappa) Recipe: Made of Atta or Suji, Paani Poori is filled with stuffing of boiled and mashed potatoes, chickpeas, etc along with sweet and spicy chutneys for a tongue tickling experience!

Best Way to Enjoy Paani Poori | Gol Gappe: The best and the only way to enjoy the king of Indian street food is to not accompany it with anything else. Just make this recipe at home and have it filled with the spicy paani.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Paani Poori

  • For the Paani:
  • 1 cup sonth chutney
  • 2 cups mint leaves (firmly packed)
  • 75 gms coriander leaves (ground together)
  • 6-7 Green chillies
  • 2 tbsp cumin seeds (powdered), roasted
  • 1 tbsp salt
  • 1 tsp chilli powder
  • 8 cups water
  • For Sonth ki Chutney:
  • 100 gms tamarind (soaked in warm water for half an hour at least)
  • 3/4 cup jaggery (broken)
  • 2 tsp salt
  • 1 tsp black rock salt, powdered
  • 1/2 tsp garam masala
  • 1 tsp dry ginger, powdered
  • 1/4 tsp black pepper, powdered
  • 1/4 tsp chilli powder
  • 1 tsp chaat masala
  • For paani Poori:
  • 24 Puffed papri
  • 1 cup potatoes (diced), boiled
  • 1 cup chickpeas, boiled
  • Paani poori ka paani

How to Make Paani Poori

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Prepare the paani:

Mix all the ingredients together, chill and serve.

For the sonth ki chutney:

Strain the tamarind through a strainer, adding water, to facilitate this.
Add enough water to the pulp, to make it into a pouring consistency.
Mix in the rest of the ingredients and bring to a boil, lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.

For eating the paani poori:

Break a hole in the center of the thinner side of the poori, and fill with a little potato and chick pea and sonth if so desired, then fill with the paani and eat the whole poori immediately.
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