sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Pani Puri (golgappa)

Pani Puri (Golgappa)

Potato Sesame Bread Sticks

Crispy and yummy snack with healthy oats and lot of sesame seeds. ...


Crispy Corn Pepper Cashew

Crispy corn pepper cashew is an excellent dish which can be served as a snack especially ...

Kheema Pav

Kheema Pav

Enjoy mouth-watering Kheema Pav, Kheema is a spicy Indian curry with minced meat and it i...


Fried Roti Sticks With Cheese Makhani Sauce

Cheese makhani sauce served with fried roti sticks is tasty and kids special recipe....


Fried Pepper Egg

Boiled egg wedges coated in a slurry of corn starch and bread crumbs gives a peppery and ...


Chana Dal Salad

Chana dal is nutritious and easily digested. Chana dal salad is a delicious and easy to m...

Pani Puri (golgappa) Recipe, How To Make Pani Puri (golgappa) Recipe

The popular street food doesn't need any introduction. Learn the recipe of Pani Puri by vahchef.

Crisp semolina puris filled with chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as "golgappas" in northern India and as "poochkas" in West Bengal. Read More..

About Recipe

How to make Pani Puri (Golgappa)

(5 ratings)
2 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Pani Puri (Golgappa)
Author : Vahchef
Main Ingredient : Maida flour
Servings : 0 persons
Published date : November 22, 2016

Ingredients used in Pani Puri (Golgappa)
• All-purpose flour (maida) - 1 cup.
• Semolina (sooji) - half cup.
• Salt - to taste.
• Cumin seeds - 1 tea spoon.
• Mint leaves - 1 bunch.
• Red chilli powder - to taste.
• Cooking oil - to fry.
• Black salt - 1 pinch.
• Green chilies - 3 numbers.
• Ginger paste - 1 tea spoon.
• Tamarind paste - 1 tablespoon.
• Carom seeds - half tea spoon.
• Water - 500 ml.
  • In a large bowl, mix the all-purpose flour and semolina together and knead into a hard dough. Set aside.
  • Take a portion of dough, roll with rolling pin into a very thin sheat. Cut into small circles with a cookie cutter. Cover it with wet muslin coth.
  • Heat oil in a deep kadai. Once oil get hot, deep-fry puri until they puff up and turns into golden.
  • In a mixie jar add mint leaves, cumin seeds, red chili powder, green chilies, ginger paste, tamarind paste, carom seeds (ajwain) and water. Grind it well.
  • Then strain liquid from the grinded mixture. Set aside the liquid that was strained. Mix salt and black salt as per taste.
  • To eat, punch a hole in the puri, put some paniinside and your Pani puri is ready to eat.

Cooking with images



Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Thu Jan 27 2011


Reply 0 - Replies
profile image

vahuser Posted on Tue Mar 24 2009

wow i love pani puri(gol gappe)...u r realy amazing chef.......

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter