Pani Puri recipe or Golgappas Recipe – puffed puris stuffed with ragda, sometimes moong sprouts, sometimes boiled potatoes and sweet-spicy water. I am happy to share the pani puri recipe from the streets of Mumbai. I have lot of vivid memories of eating pani puri, pav bhaji, sev puri, ragda patties and gola (ice popsicles) with my sister at Juhu Beach – Mumbai. The chat connection continues yet, now I have them with my hubby 😉 … I have relished pani puris since my childhood and love to binge on them specially during summers.
If it’s outside then pani puris have to be made hygienically else prefer homemade pani puris. Now I stay at Pune so prefer making chat at home then eating outside. Pani puris are also known as golgappas in Delhi and puchka in Calcutta. For people who don’t know what Pani Puris are? Water is known as pani and puris are crispy, puffed up puris made from wheat-semolina hence the name Pani Puri.
Some best places you get pani puri in Mumbai are Bandra West at Elco shopping center, even the outside carts (stalls) near elco sell good chats. Even some stalls at Juhu Chowpatty at Andheri West sell great pani puris and pav bhaji. In-fact even some sweet marts sell great pani puris both hot and cold. Now that I live in Pune hotel called Ramakrishna situated at camp sell good chats like pani puri, sev puri and ragda pattice.
To make Mumbai Pani Puri recipe at home is quite easy. The only challenge is to make all the ingredients like spicy water, sweet chutney, spice powder, ragda, green sprouts, boiled potatoes and then assembling and eating. Now the filling of pani puri differs from Mumbai to North and again it’s different in Calcutta.
In Mumbai the pani puri filling consists mainly of ragda, sometimes moong sprouts and sometimes boiled potatoes. Personally I love ragda, moong sprouts, potatoes and some chopped onion as filling. My mother makes lovely pani puris at home. We used to just finish them in minutes and ask for more.
Basically the pani puri water is spicy, tangy and sweet. Now the spicy and sweet taste differs from person to person. When you are eating pani puri the vendor or the person offering pani puris would always ask if you want spicy, medium or sweet pani puri. We prefer medium spiced and sometimes sweet if the water is too spicy.
The crispy, puffed pooris could be made home or bought from store. We usually buy from out however making them home is altogether different fun. The spicy water or teekha pani has to be chilled so place it in the fridge before serving or used chilled water for instant cooling or use few ice cubes.
Mumbai Pani Puri recipe with step by step photos:
You would have to prepare mainly four things which are
- Spicy water or teekha pani
- Sweet chutney or meetha chutney
- spice powder mix or you could use chat masala instead
- Stuffing of your choice. If making ragda then check the recipe below also boil potatoes and sprouted mung respectively if using as stuffing.
1. First prepare spicy water or teekha pani as it needs to be chilled before serving.
2. Then make Sweet Chutney or Saunth Chutney or Meetha chutney. If you don’t have dates just use tamarind instead.
3. You could make the spice powder mix as given below or just use chat masala instead adding a dash of chili powder to it.
4. Prepare the ragda or stuffing of your choice. Keep everything ready before assembling panipuris. Just mix some spice powder mix in the prepared stuffing before serving.
5. Now be ready to assemble everything. Make a small hole in the top center of the puri with the help of spoon or finger. Add filling of your choice. Now pour spoonful of meethi chutney or add as per your preference. Immerse the puri in the spicy water and eat. Serve the pani puris chilled and immediately else they would become soggy.
Pani Puri Recipe card below:
- 1 and ½ cup mint leaves (pudina)
- ½ cup coriander leaves (dhaniya)
- 1 teaspoon ginger paste (optional)
- 2 lime juice (nimbu)
- 2 -3 green chilies (you could use more if you like more spicy pani)
- 12-14 peppercorn
- 2 teaspoon roasted cumin seed powder
- 1 teaspoon fennel seed powder
- 2 cups of water or as consistency required
- 2 t/s black salt
- salt as per taste
- 1 cup pitted dates (khajoor)
- 2 tablespoon tamarind pulp (imli)
- ¼ teaspoon kashmiri red chili powder
- ½ cup jaggery powder (i used organic jaggery)
- ½ teaspoon fennel seed powder (saunf)
- 1 teaspoon roasted cumin seed powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon black salt (namak)
- salt as per taste
- 2 cup water
- 2 tablespoon red chili powder
- 2 tablespoon coriander seed powder
- 1 teaspoon amchur powder
- 1 teaspoon roasted cumin seed powder
- 1 teaspoon chat masala
- 1 teaspoon black salt
- salt as required
- 2-3 boiled potatoes (peeled and chopped finely)
- 1 cup of boiled moong sprouts
- 2 teaspoon oil (tempering is optional)
- 1 cup of yellow peas (safed chana)
- ½ teaspoon turmeric powder (haldi)
- a pinch of asofoetida (hing)
- ½ teaspoon mustard seed (rai)
- 1 cup water
- Grind mint leaves, coriander leaves with little water to form a smooth paste. Then add rest of ingredients until all blends well.
- Add 2 cups of water or as consistency required. Place in the fridge to chill or add some ice cubes for instant cooling.
- Soak tamarind and dates in boiling hot water. Alternatively you could boil the for 2-3 mins.
- Allow to cool remove the seeds of tamarind or dates. You could also use tamarind pulp and pitted dates for convenience.
- Now grind the pulp of tamarind and dates together with a cup of water until smooth.
- Take a pan add the puree of dates and tamarind. Add ½ cup water and mix all nicely.
- Also add jaggery powder and all spice powders, mix and simmer for 4-5 mins.
- Allow to thicken then switch off the gas. Place aside to cool.
- Mix all the spice powders with a spoon and place them aside. Once the ragda, moong, sprouts and boiled potatoes are ready. Mix a teaspoon of this spice powder mix and adjust as per your taste. I don't have a pic for this one.
- Boil potatoes until cooked. Peel off their skin and chop them into small cubes. Take a mixing bowl and add the mix spice powder as required.
- Similarly boil the moong sprouts and strain excess water. Mix the spice powder as required. I don't have a pic for this one but you could see in the final pic.
- Soak chana overnight pressure cook until 3-4 whistles or they are cooked and tender.
- Take little oil in a pan, once hot add mustard seed.
- Once they crackle add hing and turmeric.
- Now add the boiled chana and also add water.
- Cook until chana gets slightly Mash it further with the back of spoon and once the mixture is thick add the spice powder mix. Allow to cool down.
- Make a small hole in the top center of the puri with the help of spoon or finger.
- Add some ragda mixture, potato mixture or moong mixture. Top with some chopped onion. You could add the filling of your choice.
- Now pour spoonful of meethi chutney or add as per your preference.
- Immerse the puri in the spicy water and eat.
- Serve the pani puris chilled and immediately else they would become soggy.
2. Have puris immediately else they would become soggy.
3. Make of your choice and make your style panipuri. However the main filling for Mumbai puri is the ragda filling.
4. You could make everything in advance and then serve puris.
5. It's important to have spicy water chilled to have better flavor and impact of pani puri.