Pani Puri

Pani Puri has many names across India - golguppa, gupchup, puchka are some of them. Whatever be its name, it is enjoyed by one and all in the same manner.

It is not just delicious, but easy to make and fun to eat. The best place to eat it is in front of a chaat bhandar, where the chaat-wala makes it and serves you one after the other and you keep stuffing your mouth with it....mmmm....Yummy!!!

To eat it at a chaat stall might not be possible in other countries but we tried to emulate this at our Holi Chaat Party, where my husband served pani puri to all in the same fashion. Everyone ended up enjoying it even more.


It is made of 3 parts
    - Pani, sweet and sour water
    - Puris, deep fried small rava puris
    - Filling, a dry mixture

Preparation Time: 15-20 min
Cooking Time: 20-30 min
Serves: 8-10


For Pani
3 Keri/Kachhe aam /Raw mango
2 bunches Pudina/Mint leaves
3-inch Ginger, chopped
7-8 green chillies, chopped
2 tsp Lavanbhaskar Churan (preffered) - You can use jaljeera powder if you don't have this. I like it better with Churan.
1 jug water
salt to taste

For Filling

1 cup chole, soaked overnight and boiled
1-2 potatoes, boiled and mashed coarsly
1 large onion, chopped fine
1/2 tsp LavanBhasker churan/Jaljeera powder
1 tsp Amchur/dry mango powder
1/4 tsp red chilli powder
1/2 tsp salt or to taste
1/3 cup Dhaniya/Coriander leaves, finely chopped

For Puris

2 packets Golguppe, store bought or home-made


Make Pani

  1. Boil mango - pressure cook till 1 whistle. Cool and remove the peel. Remove all the pulp from inside.
  2. Grind pudina and the rest of the ingredients, except water to a smooth paste.
  3. Mix the pudina mixture with mango pulp and water. Add water slowly to ensure you get the desired consistency.
  4. Adjust seasoning. If not sour enough, add a little tamarind juice. If too sour, add a little sugar.
Make Filling

Mix all the ingredients under Filling well ensuring you don't mash it.

Make Puri

When using store bought ones, microwaving them for about 30-40 sec would give them a fresh feel.

Serve Pani Pani


  1. Take a puri which doesn't have any holes in it. Make a small hole at the flat top by pushing gently with your finger.
  2. Put a tsp of filling inside this.
  3. Dip it in the pani to fill it completely. Serve and eat immediately.


  • The filling can be made with anything that you prefer - only potatoes, only chole, sprouts etc.

When I came across Lakshmi's Regional Cuisine of India, RCI-Lucknow event being hosted by Lavi, I just had to send this as I have eaten Lucknawi Chaat and this cannot be out of it. So here it goes off to Lavi.


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