Street Style Pani Puri (homemade Puri, Filling, and water)

If there's one street food that defines Mumbai, it's pani puri. And let me tell you, in Mumbai, pani puri isn't just a snack. It's an experience that brings back so many memories of my childhood. Every area has its famous vendor, and everyone has their favorite stall. For me, the gold standard was always Chandru's pani puri in Seven Bungalows.

I still remember the long lines of people waiting patiently, the vendor's hands moving like lightning as he assembled each puri. And that first burst of spicy, tangy water that would make your eyes water and leave you craving more. And it wasn't just the pani that made Chandru's special. It was those perfectly crispy sooji puris. Not just any puri - the thin, crisp, airy ones that crack perfectly when you tap them. You know what I'm talking about if you've ever had authentic Mumbai pani puri.

That satisfying crack when you bite down, followed by the explosion of flavors. For years after moving to the US, I wondered how those vendors made those perfectly crispy puris. I tried so many recipes, and most of them turned out thick and chewy instead of light and crispy. Eventually, I learned the secret from a halwai who used to work at Chandru's stall in Seven Bungalows during one of my visits back home. He showed me the exact technique used to make crispy sooji puris that stay crunchy and puff perfectly. And that's exactly what I'm sharing with you today.

Jump to:

• Ingredients
• How to make Pani Puri
• How to make Pani Puri water / Golgappa pani
• Soniya's Top Tip
• Pro tips and tricks
• Common Mistakes
• Why are my puris not crispy?
• How to Store
• Stuffing variations 
• Other recipes you will love
• HOMEMADE PANI PURI

Ingredients

See recipe card for quantities.

For Homemade Puri:

• Fine semolina (sooji): creates that signature crispy texture and helps the puris puff up perfectly
• All purpose flour: adds structure and helps bind the dough together
• Baking soda: gives the puris that extra lift and makes them light and airy
• Oil (for dough): keeps the puris tender and prevents them from becoming too hard
• Hot water: makes the dough easier to roll thin and creates steam for puffing
• Oil for frying: needs to be at the right temperature for perfect puffing

For Pani (Spiced Water):

• Fresh mint leaves: gives that cooling, refreshing flavor that balances the spice
• Fresh cilantro: adds freshness and that authentic green color to the pani
• Ginger: provides warmth and helps with digestion of the spicy water
• Green chilies: brings the heat that makes pani puri addictive
• Tamarind chutney: adds the tangy sweetness that balances all the flavors
• Chaat masala: the secret spice blend that gives authentic street food flavor
• Black salt (kala namak): creates that distinctive tangy taste you can't get with regular salt
• Roasted cumin powder: adds earthy depth to the pani
• Cold water: keeps the pani refreshing and helps all flavors blend

For Filling:

• Boiled potatoes: mashed for easy stuffing and creamy texture
• Boondi: adds crunch and soaks up the flavors beautifully
• Red chili powder: gives the filling a gentle heat
• Chat Masala : give the salty kick
• Fresh cilantro: brightens up the filling with fresh flavor

How to make Pani Puri

Follow the steps below to make the best golgappe at home every time.

Making the dough

• In a bowl, combine the fine semolina, all purpose flour, and baking soda.
• Mix them well so the baking soda is evenly distributed.
• The dough will seem dry at first, but keep kneading for 5 to 8 minutes until it comes together.
• Add warm water in batches and don't make it too wet. You want a smooth, soft dough that's not sticky.
• Cover the dough with a damp cloth and let it rest for 30 minutes.
• This is crucial so don't skip this step! The rest time allows the gluten to relax and makes rolling much easier.
• After 30 minutes, knead the dough for 2 more minutes until it's completely smooth.

Rolling the dough

• Divide the dough into 3 equal portions.
• Here's my trick - lightly oil your rolling surface and rolling pin to prevent sticking.
• Roll each portion into a circle about 7 to 8 inches in diameter.
• The key here is rolling them thin to about 2mm thick.
• They should be almost translucent when you hold them up to the light.
• Use a round cutter or small bowl to cut perfect circles.
• Place the cut puris on a damp cloth and cover with another damp cloth to prevent drying out.

Frying the Puri

• Heat oil in a heavy bottomed wok or kadai over medium heat.
• The oil temperature is critical - test with one puri first.
• It should sizzle immediately, float to the surface, and start puffing within seconds.
• If it sinks or doesn't puff, the oil isn't hot enough.
• Gently slide 3 to 4 puris into the hot oil.
• They should puff up like little balloons within seconds.
• Use a spoon to gently nudge them if needed.
• Fry until both sides are light golden brown and crispy.
• This happens quickly, so don't walk away! Remove and drain on paper towels.
• The ones that don't puff are still delicious for other chaat or just eating with tea.

Filling for the puri

• Mash the boiled potatoes until smooth.
• Add boondi, salt, red chili powder, and chopped cilantro.
• Mix well and set aside.

How to make Pani Puri water / Golgappa pani

For the pani puri water, follow these easy steps.

• Blend all the pani ingredients except water until you get a smooth paste.
• You might need to add a tablespoon of water or ice to help it blend.
• Now add this paste in a bowl. Add imli chutney and 4 cups of cold water and mix well.
• Taste and Add the chaat masala , chili flakes , chopped onions , lemon slices and ice cubes., and tamarind as needed.
• Finally, add boondi to the pani if you wish to while serving.
• Chill in the fridge for at least 1 hour before serving.

Assembly Ingredients

• Gently crack the top of each puri with your thumb to make a small hole.
• Stuff with a teaspoon of the potato filling, add a small spoonful of tamarind chutney if using, then fill with the chilled pani.
• Pop the whole thing in your mouth immediately - don't wait or it'll get soggy!

Pro tips and tricks

If you have never made these delicious morsels at home, check out these pro tips and tricks to help you out:

• Let the dough rest for the full 30 minutes as this makes rolling so much easier
• Keep rolled puris covered with damp cloth to prevent cracking
• Chill the pani for at least an hour before serving for the best flavor
• Don't overstuff the puris or they'll break when you add the pani
• Assemble and eat immediately. Soggy pani puri is sad pani puri

Common Mistakes

Mistake	What Happens	How I Fix It
Oil temperature too low	Puris don't puff and turn chewy	I test with one puri first - should sizzle and puff immediately
Rolling puris too thick	They won't puff properly	I roll them paper thin, almost translucent
Not resting dough	Difficult to roll, puris are tough	I always rest for full 30 minutes, makes huge difference
Adding too much water to dough	Sticky, hard to handle	I add hot water gradually and knead well

Why are my puris not crispy?

When frying, the oil has to be the right temperature. If it is too cold, the puris won't puff up or become crispy, and when the oil is too hot, it can burn the puri before it has a chance to cook.

To test the oil, we recommend placing only one puri in at first to see if it sizzles and starts to puff up quickly. If it does, then the oil is the right temperature for the puri. You can then add 3 to 4 at a time to cook, just make sure you don't overcrowd the wok or pan.

Also, make sure to knead them well since this will help activate the gluten and help them get crispier in the oil.

How to Store

Can It Be Saved?	How Long?	How to Store
Fried puris	2-3 days	Airtight container at room temperature
Pani	1 day	Refrigerated in covered container
Filling	2 days	Refrigerated in airtight container

Stuffing variations 

In addition to to our stuffing, you can try a few different stuffings for the golgappes for added variety. Some of our other favorites include:

• Sprouted mung beans
• Ragda : This variant is what you would get a Juhu Beach in Mumbai. Check the Ragda recipe here
• Kala chana : Since these are expensive, these are usually served at high end chaat corners

Of course, you can other flavors that you love too. As long as they are cut small enough to fit in the puri, you can use your imagination.

Other recipes you will love

If you love foods that you can serve at your next chaat party, family get together, or anytime you are serving a large crowd, check out these other crowd pleasers: