Pani Puri, Golgappa or Puchka is a popular Indian street food snack. Crispy deep-fried hollow puri are stuffed with a chickpea potato masala, sweet imli chutney and spicy mint water.

Pani puri served in an oval plate next to pani puri water and chickpea potato filling. - 1

Mention “pani puri” and most will picture roadside stalls with people eating pani puri from small plates. If you live in India, pani puri is easily available as soon as you step outside but in other countries, we do not have that luxury! Instead, we prepare the pani puri filling and water from scratch and treat ourselves every few months.

You may want to make homemade pani puri puris or buy readymade which are easily available in Indian grocery stores.

The recipe that my Mum and I follow closely resembles the pani puri you find in Ahmedabad, Gujarat. Bombay, Delhi and Calcutta pani puris all have their own variations.

In my opinion, the success of homemade pani puri relies on the flavour of the water. The pani puri pani should be an explosion of flavours – think spicy, sour, sweet and refreshingly minty.

The filling is a simple affair of potatoes and boiled black chickpeas. We sprinkle on a basic masala of red chilli powder and dhana jeeru so the filling can compliment the tangy imli and punchy pani.

Filling ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Potatoes – boiled then peeled. Use floury potatoes for the best texture.

Kala chana – cooked.

Red chilli powder and cumin & coriander powder.

Optional – chopped coriander leaves to garnish.

Pani Puri potato chickpea masala in a stainless steel bowl. - 2

Pani for Pani Puri ingredients

Essentially this tikha pani (spicy green mint coriander water) is similar to green mint and coriander chutney with some extra spices.

Coriander – use the freshest herbs possible for this recipe. Small stalks and the leaves are fine but break off the thick stalk.

Mint – I prefer to use a higher ratio of mint compared with coriander for that bright flavour. Avoid adding thick stalks of mint.

Green chillies and ginger – again fresh is best here.

Spices Powders – Cumin coriander powder, amchoor powder, chaat masala, black pepper powder and black salt (kala namak).

Optional additions – boondi and/or lemon slices. Only add the boondi prior to serving and not if you plan on freezing extra water.

Flavour variations for the water include garlic, ripe or raw mango, pineapple or kiwi. Add these when blending the herbs.

Large bowl filled with pani puri water placed on a table. - 3

How to serve pani puri

Pani puri is deeply individual but there are some basics. Determine whether the pani puri will be served in a family setting or for a party.

You will need:

  1. Crispy puris
  2. Potato filling
  3. Imli chutney
  4. Pani puri water
  5. Optional extra – finely chopped red onion

To assemble, gently poke a hole into the top of a puri. Spoon in a small amount of filling, add a few pieces of chopped red onion if using. Spoon in some imli then dunk the puri into the water to top it up.

Immediately eat the puri whole before the water makes the puri soggy and disintegrate.

For parties:

Place dry filling inside the puri and keep in a platter. The pani can be served in individual shot glasses or in a big bowl with a spoon so everyone can serve themselves.

For parties, I recommend adding the imli chutney to the water in advance so it is balanced with sweet, sour and spicy flavour. This makes Khatta Meetha pani and a delicious alternative to the tikha coriander mint water.

Make it a chaat party with another chaat recipe such as bhel puri , papdi chaat , smashed potato chaat , samosa chaat or dahi vada .

Pani Puri served on a plate with other sides. - 4 Female hand is holding a filled pani puri. - 5

Storage instructions

Store the potato masala filling in an airtight container and keep refrigerated as potato can spoil easily. It will keep for 2 days. To freeze, place in a freezer safe container and freeze for up to 3 months. Allow to defrost at room temperature.

The pani can also be stored in the fridge for 5 days. Leftover pani can be frozen in freezer safe containers or bags for 3 months. Allow to defrost at room temperature. You may want to revive the flavours with extra masala and a squeeze of lemon juice.

If possible, I recommend making fresh filling and pani every time – the flavours of freshly made are so much better!

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Pani puri served in an oval plate next to pani puri water and chickpea potato filling. - 6

Stuffing and Pani for Pani Puri

Equipment

  • Blender

Ingredients

Stuffing

  • 2 large boiled potatoes
  • 1 cup black chickpeas boiled
  • 1 tablespoon salt
  • 1 tablespoon red chilli powder
  • 1 tablespoon ground cumin and coriander combined
  • 2 tablespoon coriander chopped

Pani Puri Water

  • ½ cup coriander
  • ½ cup mint
  • 2 large green chillies
  • 2 inch ginger root
  • 1 tablespoon salt
  • 3 tablespoon amchoor powder
  • 2 tablespoon black salt kala namak
  • 1 tablespoon chaat masala
  • 2 tablespoon ground cumin and coriander
  • 1 teaspoon black pepper powder
  • 5-6 lemon slices
  • 6 cup chilled water

Instructions

Pani Puri Stuffing Masala

  • In a large mixing bowl mash the boiled potatoes using a fork, potato masher or with your hands.
  • Add boiled chana, salt, cumin and coriander and red chilli powder.
  • Mix everything and sprinkle chopped coriander and set it aside.

Pani for Pani Puri

  • In a blender jug or grinder add coriander, mint, green chillies and ginger.
  • Add some water and blend or grind until it become smooth paste.
  • Transfer into a large mixing bowl and add chilled water.
  • Then add all the spices and lemon slices, mix well.
  • If you wish add a couple of ice cubes and set aside for one hour to allow the flavours to devolope.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2012.

Pani puri served in an oval plate next to pani puri water and chickpea potato filling. - 7

Stuffing and Pani for Pani Puri

Equipment

  • Blender

Ingredients

Stuffing

  • 2 large boiled potatoes
  • 1 cup black chickpeas boiled
  • 1 tablespoon salt
  • 1 tablespoon red chilli powder
  • 1 tablespoon ground cumin and coriander combined
  • 2 tablespoon coriander chopped

Pani Puri Water

  • ½ cup coriander
  • ½ cup mint
  • 2 large green chillies
  • 2 inch ginger root
  • 1 tablespoon salt
  • 3 tablespoon amchoor powder
  • 2 tablespoon black salt kala namak
  • 1 tablespoon chaat masala
  • 2 tablespoon ground cumin and coriander
  • 1 teaspoon black pepper powder
  • 5-6 lemon slices
  • 6 cup chilled water

Instructions

Pani Puri Stuffing Masala

  • In a large mixing bowl mash the boiled potatoes using a fork, potato masher or with your hands.
  • Add boiled chana, salt, cumin and coriander and red chilli powder.
  • Mix everything and sprinkle chopped coriander and set it aside.

Pani for Pani Puri

  • In a blender jug or grinder add coriander, mint, green chillies and ginger.
  • Add some water and blend or grind until it become smooth paste.
  • Transfer into a large mixing bowl and add chilled water.
  • Then add all the spices and lemon slices, mix well.
  • If you wish add a couple of ice cubes and set aside for one hour to allow the flavours to devolope.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This is the best selection of Indian curry and daal recipes that are made without onion or garlic.

A collage made of images of curries without onion garlic. - 8

You can make flavourful vegetarian Indian curries without needing onion and garlic in the base. With a huge bounty of spices that can be found in Indian cuisine, these recipes are full of flavour.

They’re suitable if you are following a no onion garlic diet or just because you fancy a lighter dish.

Some of these recipes are also suitable for Hindu fasting such as Navratri, Shravan month or Adhik Maas (an extra month that appears in the Hindu calendar every few years).

Serve these vegetarian curries with Gujarati rotli or whole wheat roti , plain paratha , Gujarati bhakhri or puri .

The dals will pair well with basmati rice or jeera rice .

Curries without onion Garlic

Gatte ki sabji bowl placed on a metal serving tray. - 9 A bowl of aloo tamatar ki sabji placed on a wodden board. - 10 A knob of butter on top of the indian curry served in a bowl. - 11 aloo chana masala served in a cast iron skillet - 12 A bowl of kala chana nu shaak placed in a plate. - 13 Aloo matar served in a big bowl with a serving spoon - 14 a dark kadai filled with baby potatoes covered in a rich red sauce and garnished with a single coriander leaf - 15 A picture Niramish paneer served in a black serving bowl with a serving spoon - 16 A bowl of dudhi chana nu shaak placed on the dinner plate. - 17 zucchini curry in a pan - 18 Gujarati green beans in a serving bowl. - 19 falahari dum aloo ki snaji served in a bowl with a spoon. - 20 Farali potato curry served with plain yogurt on the side. - 21 Pani Puri (Filling and Water Recipe) - 22 a black bowl filled with cabbage and potato curry served with a lemon wedge and garnished with coriander leaves - 23 Indian style cabbage curry served in the big bowl with two serving spoons - 24 karela aloo served in a servinf plate with spoons. - 25 bharwa karela in a serving bowl. - 26 Gujarati tuver nu shaak in a black kadai - 27 Cooked stuffed okra gujarati style garnished with freshly chopped coriander. - 28 gujarati bharela ravaiya in a bowl. - 29 Ringan palita served in a white dish on the table. - 30 a black bowl filled with potato chips curry and garnished with coriander and lime - 31 an overhead image of a potato and brussels sprouts curry - 32 aloo shimla mirch ki sukhi sabji in a pan with a wooden serving spoon - 33 Vaal nu shaak bowl placed on the table next to kitchen napkin. - 34 Instant pot aloo gobi sukha without onion garlic served in a bowl with roti on the side - 35

Daal without onion garlic

A bowl of rice placed near Gujarati dal pan. - 36 Instant pot easy Gujarati chana dal served in a bowl with roti on the side plate - 37 A bowl of mag ni dal placed next to a small bowl on a wooden board. - 38 Yellow Indian dal served in a metal serving bowl with a spoon. - 39

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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