Recipe Category: Food & Cooking Recipes

Pani Puri / Phuchka – Tangy, Spicy, Crunchy Favorite

Learn how to make Pani Puri / Phuchka – Tangy, Spicy, Crunchy Favorite with this easy and delicious recipe. Follow step-by-step instructions, ingredients list, and cooking tips to prepare this dish at home. Discover more tasty recipes on Holplate.

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By dipty jha• April 28, 2026• 👁 8 views

Pani Puri / Phuchka – Tangy, Spicy, Crunchy Favorite recipe image

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Description

Pani Puri / Phuchka (Golgappa) – Tangy, Spicy, Crunchy Favorite recipy,opular and easy Indian street food recipes you can make at home

Ingredients

Serves: 4-5 | Prep + Cook: ~40 minutes
For Puri (shells):
1 cup fine semolina (rava/suji)
2 tbsp all-purpose flour (maida)
3 tbsp oil or ghee
Warm water (as needed)
Oil for deep frying
For Theeka Pani (spicy water):
½ cup mint leaves + ½ cup coriander
1-2 green chilies
Small piece ginger
1 tsp roasted cumin powder
½ tsp black salt + chaat masala
Tamarind pulp or lemon juice
4-5 cups cold water
Salt to taste
Filling:
2-3 boiled potatoes (mashed with salt, chili powder, chaat masala)
Boiled chickpeas or moong dal sprouts (optional)
Sweet tamarind chutney + green chutney (mint-coriander)

Method

Knead semolina + maida + oil with warm water into a stiff dough. Rest 20-30 mins. Roll thin, cut small circles, and deep fry until golden and puffed. Cool completely.
Blend mint, coriander, chili, ginger with spices and water for pani. Chill.
Make mashed potato filling. Add a spoonful to puri, add chickpeas if using, drizzle chutneys, and fill with spicy pani just before eating.
Tip (Kolkata style Phuchka): Use more tangy tamarind water and sometimes boiled white peas.

Cooking Tips

Use fresh ingredients and cook on low heat for best results.

Recipe Variations

You can make spicy or vegetarian versions based on your taste.

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