The Chef

Restaurants

Meals

Drinks

Restaurants›NEW AMAYA REAL INDIAN FOOD›Golgappe / Pani Puri Recipe

Golgappe / Pani Puri Recipe

Name: NEW AMAYA REAL INDIAN FOODs Golgappe / Pani Puri Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.5 cups semolina (fine sooji/rava); 0.5 cups all-purpose flour (maida); 0.25 cups water (for dough); 1 tsp oil (for dough); 0.25 tsp salt; 500 ml oil (for deep frying); 2 cups potatoes (medium, peeled); 1 cups white chickpeas (canned, drained or cooked); 0.5 cups onion (small, finely chopped); 1 tbs green chilies (finely chopped); 2 tbs fresh cilantro (finely chopped); 1 tsp chat masala; 0.25 tsp red chili powder; 0.5 tsp salt; 1 tbs lemon juice; 1 cups mint leaves (fresh, packed); 0.5 cups fresh cilantro (stems trimmed); 1 tsp green chilies; 2 tbs tamarind paste; 1 tsp jaggery or brown sugar (adjustable); 1 tsp roasted cumin powder; 0.5 tsp black salt (kala namak); 0.5 tsp regular salt; 4 cups cold water; 1 tbs lemon juice; 0.5 cups sweet tamarind chutney; 0.25 cups spicy coriander-mint chutney; 0.25 cups sev (crispy gram snack)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time1h 15m

Serves4

Filled with chickpeas and potatoes alongside spicy, tangy water.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Puris (crispy hollow shells)

1/2 cups semolina (fine sooji/rava)

1/2 cups all-purpose flour (maida)

1/4 cups water (for dough)

1 tsp oil (for dough)

1/4 tsp Celtic sea salt

2 1/8 cup (500 ml) oil (for deep frying)

Filling

2 cups potatoes (medium, peeled)

1 cups white chickpeas (canned, drained or cooked)

1/2 cups onion (small, finely chopped)

1 tbs green chilies (finely chopped)

2 tbs fresh cilantro (finely chopped)

1 tsp chat masala

1/4 tsp red chili powder

1/2 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

Pani (spicy-tangy water)

1 cups mint leaves (fresh, packed)

1/2 cups fresh cilantro (stems trimmed)

1 tsp green chilies

2 tbs tamarind paste

1 tsp jaggery or brown sugar (adjustable)

1 tsp roasted cumin powder

1/2 tsp black salt (kala namak)

1/2 tsp regular salt

4 cups cold water

1 tbs ReaLemon lemon juice

Optional chutneys & garnishes

1/2 cups sweet tamarind chutney

1/4 cups spicy coriander-mint chutney

1/4 cups sev (crispy gram snack)

Method

Puris (crispy hollow shells)

Make dough

In a bowl, combine semolina, all-purpose flour and 1/4 tsp salt. Add 1 tsp oil and slowly add about 1/4 cup water, mixing to form a stiff but pliable dough. Knead 4–5 minutes. Cover with a damp cloth and rest 20–30 minutes so semolina hydrates.

Roll and cut

After resting, divide dough into small portions. On a lightly floured surface, roll each portion very thin (about 1.5 mm). Use a 4–5 cm round cutter to cut circles. Re-roll scraps once. Keep circles covered so they don’t dry out.

Fry puris

Heat oil in a deep pan to medium-high (about 180°C / 350°F). Test with a small disc — it should puff and crisp quickly. Fry a few discs at a time, pressing gently with a slotted spoon to encourage puffing; they should puff into hollow puris and turn golden-brown. Remove and drain on paper towels. Cool completely; store in an airtight container to keep crisp.

Filling

Prepare potatoes: boil or steam until tender (about 15–20 minutes), then mash coarsely. If using pre-cooked potatoes, ensure they are drained and dry.

Combine filling: In a bowl, add mashed potatoes (approximately 2 cups), chickpeas (1 cup). Lightly mash the chickpeas so mixture holds together but retains texture. Add finely chopped onion, green chilies, cilantro, 1 tsp chaat masala, 1/4 tsp red chili powder, 1/2 tsp salt (adjust to taste) and 1 tbsp lemon juice. Mix thoroughly and taste; adjust seasoning. Keep filling covered until serving.

Pani (spicy-tangy water)

Blend herb paste: In a blender, combine mint leaves (1 cup), cilantro (1/2 cup), 1 tsp green chili (or one small), 2 tbsp tamarind paste, 1 tsp jaggery, 1 tsp roasted cumin powder, 1/2 tsp black salt, 1/2 tsp regular salt and 1 tbsp lemon juice. Add 1/2 cup of the cold water to help blending and process to a smoothish paste. If mixture is too thick, add another 2–4 tbsp water; it should be a pourable concentrate.

Strain and dilute: Optionally pass the blended mixture through a fine sieve into a large bowl to remove fibrous bits for a silky pani. Add remaining cold water (to total about 4 cups) and whisk to combine. Taste and adjust: add more salt, tamarind, jaggery or lemon as needed to achieve a bright, spicy, tangy and slightly sweet balance. Chill until serving.

Final seasoning: Right before serving, add extra roasted cumin and black salt to taste if desired. Keep pani very cold; serve over ice if ambient temperature is warm.

Assembly & serving

Prepare puri for filling: Gently tap the top of each puri with thumb to create a small hole (about 1–1.5 cm). Be careful not to crack entirely; the puri should remain mostly intact so it can hold filling and pani.

Fill puris: Spoon about 1 tsp of the potato-chickpea filling into each puri. If using chutneys, add a little sweet tamarind chutney or spicy chutney on top of the filling as desired. Sprinkle a pinch of chaat masala or sev for extra crunch.

Serve with pani: Serve puris immediately with the chilled pani in a bowl or jug. Guests dip each filled puri into the spicy-tangy pani (or spoon pani into puri) and eat whole for the traditional golgappa/pani puri experience.

Storage notes: Puris keep crisp in an airtight container for up to 5 days. Keep pani refrigerated for up to 2–3 days; stir before serving. Prepare filling fresh and store covered in refrigerator up to 1 day.