Pani Puri

Pani Puri

Pani Puri

Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes. Makes about 60 puris.
5 from 1 vote
Course Appetizer, Snack
Cuisine Indian
Servings 60 puris


Pani (Spicy Water):

  • 1 cup mint leaves Pudina
  • 2 to 4 green chilies adjust to taste
  • 3 Tbsp tamarind paste Imli
  • 3 Tbsp lemon juice
  • 1 tsp black salt
  • 1 tsp salt adjust to taste
  • ¼ tsp ginger powder
  • tsp asafetida Hing
  • 1 Tbsp roasted cumin seed powder
  • 1 Tbsp sugar adjust to taste
  • ½ tsp black pepper
  • 4 cup water adjust to taste


  • ¼ cup All Purpose flour Maida or Plain Flour
  • ¾ cup fine Sooji Semolina Flour
  • ½ cup water as needed


Pani (Spicy Water):

  • Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
  • Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
  • After straining mix the paste with remaining water or adjusting to the taste.
  • The pani (water) will taste best if refrigerated for a day.

To make Puris:

  • Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
  • Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
  • Divide the dough into about 60 small balls. Keep them under a damp cloth.
  • Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
  • Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
  • Start frying the puris, starting first with the puri you first rolled.
  • Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
  • Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
  • Fry all the puris. They should be crisp and puff like a ball.


Serving Suggestions
  • Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
  • Finish by filling each puri with the spicy pani (water). Enjoy!
Keyword Chaat, chat, futchka, golgappa, pani puri, panipuri, poori, snacks, Vegan
Tried this recipe?Let us know how it was!

Pani Puri Recipe: The Ultimate Guide to Making Delicious Pani Puris

Introduction to Pani Puri

Pani Puri, also known as golgappa or phuchka, is a beloved Indian street food famous for its burst of flavors and crunchy texture. This pani puri recipe encapsulates the essence of Indian culinary tradition, offering a delightful mix of tangy, spicy, and sweet flavors. Perfect for gatherings, parties, or simply as a snack, making pani puri at home is a rewarding experience that brings friends and family together.

How to Make Pani Puri: Step-by-Step Guide

Preparing the Puris

To start this recipe for pani puri, you’ll need puris, which are hollow, crispy semolina or wheat spheres. You can either make them at home or purchase them from a store. If making at home, mix semolina or wheat flour with water and knead into a firm dough. Roll out small circles and deep fry until golden brown. Set aside to cool.

Preparing the Pani

The pani puri is incomplete without its signature spicy and tangy water. In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, chaat masala, and salt. Blend until smooth. Strain the mixture and dilute it with water according to taste. Chill the pani in the refrigerator for at least an hour before serving.

Preparing the Filling

For the filling, boil potatoes until tender, then peel and mash them. Add boiled chickpeas, and a dash of chaat masala for extra flavor. Mix well and set aside.

Assembling the Pani Puris

Now comes the fun part! Take each puri and gently make a hole in the center, creating a cavity for the filling. Stuff the puris with the potato mixture and arrange them on a serving plate. Pour the chilled pani into each puri using a small spoon or a pani puri maker, ensuring they’re filled to the brim.

Garnishing and Serving

Garnish the pani puris with a drizzle of sweet tamarind chutney and a sprinkle of sev (crunchy chickpea flour noodles) for added texture. Serve immediately to enjoy the burst of flavors and textures in every bite.

Tips for Perfect Pani Puris

Fresh Ingredients: Use fresh mint, coriander, and tamarind for the pani to enhance the flavor.

Chilling Time: Allow the pani to chill for at least an hour to let the flavors meld together.

Crunchy Puris: Ensure the puris are crispy and hollow to hold the filling and pani without getting soggy.

Variations of Pani Puri 

Ragda Pani Puri: Replace the potato filling with ragda (spicy chickpea curry) for a heartier version.

Fruit Pani Puri: Experiment with filling options like diced mango, pomegranate seeds, or grated pineapple for a fruity twist.

Sukha Puri: Skip the pani and serve the stuffed puris with sweet tamarind chutney and spicy mint chutney for a dry version.

Benefits of Pani Puri

Rich in Flavor: Pani puri offers a medley of flavors, from spicy and tangy to sweet and savory.

Customizable: You can adjust the spice level and filling according to your preference, making it suitable for all taste buds.

Social Experience: Making and enjoying pani puri with friends and family fosters bonding and creates lasting memories.

FAQs (Frequently Asked Questions)

Q: Can I make the puris ahead of time?

A: Yes, you can prepare the puris in advance and store them in an airtight container for up to a week.

Q: How spicy should the pani be?

A: The spice level of the pani can be adjusted according to your preference. Start with fewer green chilies and add more if desired.

Q: Can I make a healthier version of pani puri?

A: Yes, you can opt for baked puris and use less oil in the filling to make a healthier version of pani puri.

For more delightful Indian recipes, visit Manjula’s Kitchen and explore a world of culinary delights!

By following this comprehensive pani puri recipe, you’ll be able to recreate the magic of this iconic Indian street food in the comfort of your own kitchen. Whether it’s a special occasion or just a craving for something delicious, pani puri never fails to satisfy. So gather your ingredients, invite your loved ones, and embark on a flavorful journey with homemade pani puris!

Other Recipes on Manjula’s Kitchen

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras Recipe

Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

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289 thoughts on “Pani Puri

  1. Thanks for sharing excellent information. Your website is so cool. I am impressed by the details that you’ve on this blog. It reveals how nicely you perceive this subject. Bookmarked this web page, will come back for extra articles.

  2. first, it was just reading your recipes and trying them out. every time following your recipes, exactly as stated, yielded excellent result followed by tons of compliments from family & friends. then, i watched the first video, how to make batura and i was hooked. love watching your videos and hearing your calm, confident voice walk me thru the entire preparation. i have tried quite a few of your recipes. i have loved preparing the dishes as much as sharing them with others. thank you.

  3. Hello Aunty,

    I followed your recipe and the puris turned out very good.

    The only problem I had was the puris were too oily. Am I doing something wrong ?? What would you recommend I should do ?


  4. Hello manjula aunty ,

    the blender u use to prepare pani ka masala is from which company.Please tell me so that I can buy it .I am searching for this kind of thing since I saw this receipe . I like ur blender very much.

  5. aunty ji, i was success at following all ur recipes but one thing there was a problem while i took the puris out frm the frying pan the skinny part is too soft , how can i make it crusty????

  6. Dear Manjula ji

    Thank you very much for your wonderful recipe .
    The puris came out very well . Really amazing .

    keep up the good effort .


  7. hi,

    Its me again……

    i am so happy 2 say that this time i had made, ol kame perfect and ossum…
    i made it 4 ol my kusins nd am so happy they ol loved it loadz……

    thnk u manjula aunteeeee 🙂
    i mean it <3

  8. i love ur recipes, specially the pani puri…

    but both the times i tried, few of them became v.flat… so could u pls suggest abt waat kud be the problem?

    also waat shud b the proportion/ratio of sooji nd flour?

  9. Thank you so much Aunty for such a nice recipe…. I made some puris yesterday, and they came out so nice that I could not resist myself from making more. So, today I made some more. I have only one concern that almost all puris came out crispy, while some remained soft from the topmost part of the puris. What could be the reason?


  10. Dear Aunty,

    I tried this recipe and it was awesome! I never thought that I would make puris! The best part is that the puris stay crisp for a long time. Thank you so much!

  11. Hi Madam,

    I did the poori the same way as you have shownThe pooris were good and puffy, But it became too soft so i keft in oven for 200F for about 1 hr it became really crisy and good..

  12. I made puris according to the recipe. After frying all of them, some puris were lil soft, so I put all the puris in the oven at lowest setting for an hour and they became nice and crisp. But when I served them yesterday, the puris were hard. What went wrong?

    1. Hi Mary,
      The oven removed all the moisture making it very hard. First of all the dough should be stiff. Secondly the puris are to be cooked slowly in medium fire roughly for about a minute. My puris turned out nice and crispy. Hope this helps….sudha

  13. maam i luv ur cooking…feel like watching my mum cooking…it’s so easy and clear to understand thx…a lot….giv me chance to try some differents dishes…..

  14. Hello Maam,
    I have made poori exactly as you have shown us. But after few mins or hours they all become soft. What am i doing wrong? Why my poori’s don’t stay crispy?
    Please Help?

  15. Hi manjulaji,
    pani Puri looks delicious.Just One Question Instead of rolling each puri If we roll a big roll and cut with cookie cutter Will that make any difference?
    thanks for all your efforts.

  16. Dear Manjula Aunty
    I have made the pani so many times and everytime it has turned out just awesome. It reminds me of back home. Thank you so much for the recipe.

  17. Sannia,
    It might be easier to look up the info yourself – it might take a lot of extra work and effort and slow Manjula down to have to post everything in metric and in US conversions and it might confuse a lot of her readers as well.
    Here is a conversion website where you can get this info – I hope this helps.

  18. hi Manjula aunty

    I tried puris some of them were soft, so can we use only semolina without maida?
    Also will it stay crispy after 2-3 weeks?

    Thank you so much for sharing recipes… :)))

  19. Namaste Manjula Aunty

    First of all I want to say thank you for all ur beautiful recipes. I learnt so many dishes by only watchng ur videos. Just loved thm. I was dieng to eat pani puri as being overseas we don’t get same taste as of indian pani puri.

    I have learn how to make this recipe very well now and love serving it to my frnds n famly.

    All thnks goes to u

    Love ya

  20. Hi Aunty,

    All purpose flour is similar to maida , can i use allpurpose flour insted of maida which i bought from american grocessery store.


  21. really nise we watch your “Pani Puri” n we try soon than i wil come to you.
    Thanks Bye
    Jeddah, Saudi Arabia

  22. i have tried and it really came out good
    specially the spicy water was just yummmm…the quantities are so exact that you need not add anything extra
    thanks to manjula aunty…she is really a great cook n teacher

  23. I tried it and came out really really well… the first time I tried using the same recipe of yours was a super flop, then I knew what went wrong…So after necessary corrections it came out really well.. Thanks…

    For Lazy and impatient ppl like me: Instead of making tiny balls and rolling them one by one, u can roll the entire dough into a thin sheet and then take a small sized cup and get the puris …this way its easier and u get even shaped puris…

    To be honest Manjula Aunty is the best… 🙂

  24. Hello manjula aunty

    I tried your pani puri receipt, but i cant make puris crispy , after they cool
    they get soft and not crispy please suggest me how to make crispy

  25. Thanks Manjula aunty……I missed panipuri/golgappa and buying in store were not good either it was old/broken and some smell
    I tired using the same recepie of yours it came fine perfect.Thanks again

  26. Hi Manjulaji,

    i tried for Pani Puri and its really turn out vey very good. My family enjoyed very much eating Panipuri. All puries were very crispe.Thank you very much from me and my family for nice receipe.I tried Samosa, Muthiya, Chhole palak, chhole tikky and bread pakoda too. All receipes are very good. Thank you to help me to cook in easy way.

  27. Hello aunty,
    I try all your recipes and they come out very well…Thanks for sharing your wonderful yummy yummy recipes.
    I would like to know the shelf life of this puris. Can i keep it for long.

  28. hi aunty i was searchng 4 so many days for a successful reipe lik urs thank u so much,i just want to ask u is how much maida should be used for 1cup of sooji i wil be very thankful to u………..

  29. hi manjula..
    i tried ur recipe…the puris puff up very well but on cooling they become soft…can u plz tell me what mistake i am doing while making them

    1. how did your all 60 puri came right???
      becoz i made puris and none of them puffed
      please guide me i love pani puri but it never puffs
      if possible give me measurements in grams

      1. Dear ladyburd,

        If you follow step by step instruction and do not rush into it, I am sure they will turnout ok. Do not miss any step and incuding laying them on a moist clothe and also covering them with moist clothe. all the time keep them coverd. As soon as you drop them in low to medium hotoil press them with spoon during frying process untill they poff up and slip out from under the spoon.

  30. Manjula Aunty,

    I love to cook and I have been cooking since I was very young. I am always looking for new and better recipes, and I must say that your recipes are really wonderful. I have tried quite a few things from your website and they all turned out perfect. I want to especially thank you for Pani Puri and Khasta Kachori, I have tried numerous recipes from other people and cookbooks, but they never worked very well. When I tried your recipes I was truly amazed at how nice everything came out. Thanks for sharing your recipes and techniques.


  31. Dear Manjula auntie,

    please guide me if i want to make double the no. of puris can i make all at a time or i have to make 2 times ? and one more question that can i make puri with roti maker???????

    thanks in advance..

  32. Hi aunty i m a batchelor my sis use to tell me abt ur website as she got married 3 years back,to tell u the fact i dont knwo cooking i started llearning seeing ur website and videos ur doing g8 work keep it up aunty i used to eat this paani poori outside when ever i dont find time to make dinner.but today i tried ur paani poori it came out really well but out of anxiety last few poories were spoiled by me g8 work aunty keep it up.Can u tell me how to do chapathi koorma plzz

  33. Dear Manjula aunty,

    My children love pani puri and I was excited to find the recipe in your website. I tried it today and it came out perfect. Thanks a lot for your step by step instructions. You make a lot of people happy with your recipes.


  34. Hi Manjulaji,

    Thanks for your recipes. I have tried quite a few of them. All work very well. Many thanks to you!

    I do have a question.. I tried the pani puri twice. The 1st time, by the time I finished rolling the puris they got completely stuck to the cloth under them. I just could not pry them away to fry. I managed to only fry the most recently rolled ones which had not yet gotten completely stuck to them cloth. They puffed up nicely… but the rest I had to just throw. The 2nd time I used less water in the dough and I also used an aluminum foil under the puris while rolling (and damp cloth on top). Even then they got stuck to the foil. However I was able to twist and turn the foil and pull the puris away to fry. I managed to get abt 1/3rd of the lot to fry and puff nicely (perfect they were).. 1/3 remained flat.. 1/3 I burnt! 😀 The good ones were really good!!

    Next time I would like to get this a little better.. I could try the following: 1) Keep butter paper (parchment paper) under the puris.. maybe they will not stick to that? and damp cloth on top. 2) and/or.. another option is to only roll a few at a time.. and then fry and then roll few more and fry.. perhaps that way they will not have enough time to stick to the bottom? The drawback of this is having to reheat oil multiple times.. that may not be great for the nutritional value of oil. 3) I am afraid to make the dough too dry.. because if it is too dry it may not puff. Lets see.. I could try that also!

    I would appreciate if you could provide any further suggestions!!

    1. Hi Manjulaji,

      I tried it again. Parchment paper underneath and a little lesser water in making the dough worked out pretty decent. Got 80% puris to puff right and none burnt. Thanks! 🙂

      Best regards!

  35. I have become a big fan of your cooking and i keep checking your website for newer recipe.Thanks a lot.I have one question for you -do you know for how many days puri’s can be stored outside .I am planning to do in large numbers for my daughter’s birthday.Thanks again for your time.

  36. Absolutely perfect pani puri’s!!!!Your videos are amazing and easy to follow.Awesome work manjula aunty.Thanks a ton for teaching my husband’s all time favourite pani puri.

  37. Dear Manjulaji,
    I have tried many recipes for puris, your’s is by far the best and your videos make it very easy to follow. However I made them this time (using tortilla maker) as always and half did not puff. The heat was on medium, some that I rolled by hand didn’t puff either.
    Please advice.


  38. Hi dear Manjula!
    You are gr8 who made my life gr8 by upload your delicious recepies. I tried pani-puri yesterday but dear, the puris became softer, why?
    You are soooo kind tht you share your unique knowledge with everyone.
    thx so much!

  39. Hey aunty,

    I did this for my mom, it was my turn for doing the evening snack and it came great. She really loved it. Your recipe made my day!! 🙂

    It would be great if you can post the recipe for making bhel puri, even though people say its easy, your recipe will give the homely touch to it. May be my mom will make bhel puri for me this time.. 😉


  40. Hello Auntyji,

    I tried to make pani puri, and it really really very good almost all the puris were puffed… but i have one question that if i want to make 120 puris so can i make all at a time or i have to make 60 puris twice…. please guide me regarding this because me an my husband loves pani puri and 60 puris are not sufficient for us…
    Thanks for all the recipes….

    Payal Patel

  41. Hello Manjula,
    Good evening. Thank you very much for the lovely recipe. I made pani puri and sooji halwa. They both came out very well. It was the first time I made them.Thank you very much. I think the videos you have posted are very helpful.
    I will try other recipes also and let you know,

  42. hello manjula ji…thank u for posting the pani puri recipe …i have made pani puri twice according to ur style and it turned out good …i have query that do we have to make single puri at a time …why can’t we make a big puri and then with the help of a cutter make small puri….do tell me if this works ….and does it puff properly


    1. Now that I reside in the States, I use a tortilla maker to press two puris at a time, it’s very quick. Whilst I was in the U.K we had to roll, I took a tortilla maker back there for my family.

  43. Manjulaji,

    your cooking makes it easy for me to try. You are wonderful. I have followed a lot of your recipes and got good word from the served. I humbly say thank you.
    From a not so good cook to good cook.

    Thank you

  44. hi, i live in the uk, we dont get very good recipes here often like yours and when i found out about your site, i visited it immediantly. i think these recipes are wonderful. i would like to thank you for sharing them with us.

  45. Hello Manjula Aunty,

    Thanks for sharing your recipes. The videos are awesome !! I have tried phuchka and moong dal dosa… and both came out perfect. Will try the others also. Thank you soo much. I have posted this link in my blog. Hope that is okay .

  46. Thx Manjula Ji, for wonderful receipe. i tried your receipe for pani puri and it turned out really good. it was my first time using online receipes and i enjoyed it. Please can you post Chole Kulche receipe if possible for you. i would really appreciate it. Once again thx so much…you are awesome!

  47. Hello Manjula ji,
    I tried few of your recipes like Naan Khatai, Boondi Ladoo and now this Pani Puri also. All of them turned out great. My Husband just loved it.
    Thanks for such great recipes.

    Shaveta Garg

  48. Hi Manjula I hope you are doing very well, also hope you have spent a happy birthday, my name is Gabriela and i live in the united state for 7 years but was born in uruguay south america for me you are wonderful person, I love all your recipes and I like soo much indu food yours recipes are very easy to prepare and delicious my daughter is 12 years old and love yours recipes Manjula thanks for everything you give us, the web site is excellent we love saturday/08/2009

  49. Is the mint Spicy water safe during pregnancy? I am 6 weeks pregnant and made this spicy water and had some. I love the taste, But just worried if it is safe to have it in pregnancy.
    Please let me know.

  50. Hello Manjula aunty,thanks for all recipes.I tried pani puri but unfortunatel my puris came very soft .Please tell how to make khadak puris.


  51. hello manjula aunt,thanks alot for the delicious recipe of pani puri.just like to know ,why do people prefer using soda water? instead of plain water??

  52. Hello Aunty,

    Thank you for all the wonderful recipies.My mother-in-law liked khasta kachuri.
    They really tasted very good.
    I tried the puris today but all of them did not puff.I was wondering where was I wrong?

    Thank you

  53. Hello Auntie,
    I tried the pani puries today , it was really awesome , all the puries puffed up. The best home made pani puries i’ve ever tasted.
    Thank u very much for posting this recipe !!!!

  54. Dear Manjula,

    I tried your recipe for “pani puri” last week. We are very happy with results and enjoyed lotzzz of pani puries with the roadside taste. Well, this recipe didnt afarid like other recipes except one problem that some of the puries were not as hard like the other ones, they were as soft like puries, Could you please give me some tips explaining the troubleshooting….
    Overall I am very much satisfied with the outcomes..
    With thanks and will appreciate your efforts!!!!!!!!!!

    Dalbir Kaur

  55. for me making KHASTA KACHORI was a dream ..really i always wanted to make it but never knew how to…………..but you taught me……..and yummmmmmmmmmm i can make it as well eat it and make others eat toooooooooo………..thanks a lot

  56. Hello auntie,
    I cant believe that I could make paani puri at home, that also all puffed up and crispy! This is our favorite dish and thanks to you now we’ll be able to enjoy it anytime we want. Wonderful recipe! Thank you so much.

  57. Hi Manjula Aunty, I really like trying recipes from your website. I have already tried a lot of them. I tried the paani pooris but the poories turned soft after some time. Could you please tell me the temperature the oilneeds to be at when frying them ? Thanks

  58. Thank You to Manjula aunty! With the help of your recipe I made Pani -Puries And those become very wonderful! It was the first time I made it! My Husband and me ,We both like it ! He said It’s Amazing! Pani was just like what we get in India and Puries were also best one! We enjoyed it a lot! Thank you very much!

  59. Hi Manjula,
    I tried the puries ,they came out excellent.Almost all the purries puffed up.I like your blog & i constantly check for receipes .
    My 7 year old daughter also likes to watch your video, she is a great fan of yours

  60. This is a wonderful site. I stumbled upon this site couple of days back and tried Pani Poori. It came out great!

    Thank you Mrs. Manjula. I am sure i’ll try more here.

  61. hi manjula aunty,
    my mom and i made your pani puris again. This time i made more than 60 but the problem was that the puris didnt puff. I kept the heat on 7. Please reply soon. Thanks

  62. hello…i think your recipe is awesome…Thanks for posting it…Pani was very good but i had problem with puri’s too.Mine did not puff at all..can u tell me where i was wrong?

    1. Hello Auntie Jee,

      I tried your puri recipe yesterday, but mine didn’t puff up. I followed your recipe exactly and watched you demo many many times. Can you please tell me what I did wrong? I really want to learn how to make these puris. I love watching you, keep up the good work!

  63. Hello Manjula Aunty , my puris became flat and doesnot puffed , can u suggest me some tips it will be great.Otherwise every other was great also i got 60 puris.

  64. Hi Manjula Aunty, Thanks for your wonderful recipes. Pani for this recipe came out amazing but I had problem with the puris. They puffed well in round balls and I left it on paper towel too. But after sometime I noticed they went soft and I could find no way to make them crisp again. Can you help and tell me where I went wrong?? Much appreciated.

  65. Hai Manjulaji……….

    oh my god……..ur receipes are mouth watering…..more over i like chats very much…i tried pani poori…it came out very well..
    ….thanks for your all information ….and please let me know about making buiscuits without ovan.

    Waiting for your reply

    Shwetha, jlr

      1. Your question is a little confusing. Would mint and coriander chutney be 40% of the mixture and water 60%? Any spices?

        Best thing is to just try it and see what happens.

        1. Hi Jaya ,

          thanks for reply , I am sorry actually my question is can I use mint chuteny for making water insted of fresh mint & then add tamarind pulp & other spices according to taste.

  66. I tried panipuri , it came out very well. Thanks Aunty for sharing your recipies. I have decided I am going try all of your recipies.
    they are to cook. Thanks Again.

  67. hi manjulaji,
    i tried making panipuri but unfortunately it did not turn good.i followed your video step by step the dough for puri was very hard i had problem in rolling too and the puri was not fluffy.
    I would really appreciate if you point out what i did wrong.

  68. Instead of rolling them one by one we can roll it once big in diameter and then use a round shape, sharp mould or some bottle cover and press and make 20 puris or may be more at a time.That saves a lot of time.

  69. i did cover them with moist cloth and the puri dough did not dry it was(puri which puffed)were soft and some of the puris did not puff at all.
    thanks reply soon.

  70. hello manjula aunty,i tried ur recipe but it did not workout as my puri did not puff.when i added a little bit soda then it puffed but were soft.plz tell me where i made the mistake.reply soon.anywayzz i love ur recipes.correct me so that i can make puri correctly, as i love pani puri
    lots of love……manjula aunty

  71. Dear Manjulaji,

    Nowadays, we are regularly watching many of your recipes, trying them & enjoying them. Thank you for your recipes. In preparing Pani Puris, we have a suggestion which you may try & suggest to others also. Instead of pressing small puris individually, we may press one big puri & then use a small lid to cut them into small puris to save time & energy. You keep presenting new recipes, we contineu watching. Thank you.

  72. Hello Manjula aunty ,
    I am very new to ur site , ur recipes are too good u explain everything very nicely. I have a request , please post the recipe of Bhakarwadi if u have. I have seen many recipes of this dish but if u actually see somebody making something in front of ur eyes it gives u more confidence. so please post the video of the recipe.

  73. hello Manjula Aunty

    I tried ur pani puri recipe. i was able to roll them small and thin.they all amazingly puffed too.but after i finished with my 25 puris which i rolled most of them turned soggy in just 15 mins.Can u tell me what to do,to remain its crispiness.

  74. namaste Manjulaji

    thanks for panipuri recipe. i made it and all were puffed and hard just right. i was surprised. it was my first attempt to make it. we all enjoyed it and now confident in case guest come. thanks.



  75. Hi Jyoti.

    most important thing is ur dough shud be very well knead .

    also dont try to make the puris very thin and too small.

    this will only make it difficult to roll properly, as a result it will not puff up.

    when i tried to roll them thin and small, half of the puris became papadi.

    But when i rolled them a little bigger and a little thicker 90% puffed up.
    it hardly makes any difference ……..they were also crispy.
    U should be able to roll them comfortably.

  76. Hello Manjula Aunty,
    Your Pai Puri recipe is really very good.

    I did the same procedure while making puris, but all the puris did not puff.
    I tried it for 3 times, but the same thing happened.
    Can you tell me what to do?

  77. Hi Monica,
    Make the mint chutney like I have a recipe for hari chutney usine half mint leaves and half cilantro (hara dhania) and freeze it.
    May be you will like to dry some mint but mint should be dried in shade.

  78. Hello Aunty,
    ur recipes r awesome. i tried lot of them. But my puris did come out so good. some of them didn’t puff and they r not very crispy inspite of me frying it for a long time on a medium heat. my dough was very hard, much harder then we have it for rotis. where did i go wrong. i want to try it again asap, as my parents r coming to visit me. Pls help

  79. namaste manjula aunty…..u r great…from u only i learnt cooking….after marriage i came to Singapore,before marriage didnt get time to learn….but fond of homemade indian food….my husband also prefer homemade food…with the help of ur videos and recipes now i am enjoying cooking and my husband thinks i very good cook……i arranged small party ,cookd sum indian food everybody liked all dishes but choosing dishes for menu was little bit difficult… mother(in india) is happy too that i started cooking…pani puri recipe is the best as per my husband & me TOO ….THANKS A LOT AUNTY….KEEP HELPING ME 🙂

  80. Hi Hema,
    See Aunty’s recipe for Papdi Chat under the Appetizer category. You can put store bought bhel mix in place of the papdi and do everything else the same in the recipe and you will have a tasty Bhel Poori. Only change is you can dice the potatoes instead of slicing them.


  82. pani and puri turned out wonderful.after coming to US,we miss these foods very much.Preparing at home gave us immense satisfaction.And they came out perfect. My husband and i together ate the 60 puris. So instead of pani puri eaten as snack,we had it for dinner.Thank you very much.My next target is to prepare Samosa.
    It would be very kind of u if u can post the recipe for chinthapandu pulihaara.

  83. You will usually use the regular sooji, also called fine sooji.

    The coarse sooji is used for dishes like “upma”.

    Black salt (which ironically is more pink in color) has a flavor that is unique and although it can be omitted, once you start using it you will appreciate the flavor it brings out in the dish. It’s worth trying to find.

    Some Chinese/Asian grocery stores do carry Indian supplies so it’s always work a check.

    If you cannot find hing or black salt, search the web for an Indian grocery store that does mail orders to get your supplies.

    Things like hing and black salt keep well for a long time in an airtight glass jar in the cupboard or dark, dry place.

    Put your sooji into an airtight glass jar too. Only keep it in the plastic package if you will use it fairly quickly – like within a couple of months.


  85. 1) Sooji is “semolina”. You could probably use Cream of Wheat or Farina is sooji is unavailable.

    2) Asafeotida is “hing” in Hindi. I don’t know if you know Hindi but any Indian grocer will know what hing is. You use just a tiny pinch of it.

  86. Dear Monica,
    Many Indian grocery stores also do mail order. Go on-line and search out some of these stores. You’re missing too many important ingredients and these are “dry” ingredients so they can be mailed easily without concern for spoilage.

    If you need more help, please reply back here. Jaya 🙂


  88. Hello Manjula Aunty Ji,

    We tried your recipe and pani puri was awesome. We had never prepared it before and were skeptical about it. But thanks to your ingredient list and inputs, it was superb and tasty. Great feeling to enjoy pani puri in genuine taste here in a small town in UK 🙂
    Thank you.

    Mandar and Kalyani

  89. Hello manjula aunty.
    Thanks a lot for the great recipes that you teach us. I made these the other day and most of them puffed but 20% of them didn’t. So would you be able to tell me the reason for that please? And I used the unpuffed ones for chat.

  90. hi,aunty i tried panipuri recipe,its all puffed,thanks to teach me panipuri,my family loves it.i used for rolling rolling pin but i have the question for rolling,can we use tortilla maker or chapati maker for rolling instead of rolling we can roll easily and fast?

  91. i tried first time they were gud but 2nd time puffed all but they are too hard and not that crispy i mean ther are like stale bread what shud be the reason..?

  92. Dear Auntie,
    I tried pani puris today and they really turned out great.I used to make them with a different recipe but yours is better than mine.Also I rolled them like you did in the video instead of rolling a big roti and cutting out circles (thats what I used to do),but what you did is far better than what I used to do.
    Thanks again.

  93. Hi Manjulaji.
    thanx for answerng my query.
    yesterday i again made pani puri using ur recipe n puris turned out
    just great ! 60% puffed up. rest i used as papdi chaat 🙂
    last time the heat was may be toohigh n my dough was very soft. this time i made my dough a bit stiff n fried my puris at medium heat. Thanx again……….

  94. Hi Nafisa,
    My first thought is that either the oil was too hot. Despite reducing the heat, it may not have cooled down enough before continuing your cooking. Another thought is the puri dough was too dry. There needs to be enough moisture in the dough to create steam to puff the puris.

    Aunty may have other suggestions, but these were the ones that came to my mind. Hope it goes better for you next time. 🙂

  95. Hi Manjula Aunty,

    I ‘ve tried your pani puri receipt. The pani turned out just fine, but i dont know what went wrong with the dough? Somehow the puris wont puff, they go golden brown instead, and remain flat. They also become very crispy.

    I’ve tried using thinner,thicker,smaller,and larger puris. I even tried reducing the heat of the frying pan. But nothing works.. 🙁

    Please help me :((

  96. Hi Manjula ji..

    i tried making pani puris
    but my puris were not crispy like pani puris. Instead they were soft like
    normal puris. Is it bcoz my dough was not firm enough?

  97. Hi Meettu,
    Lucky for you Manjula already has both the recipe and video for tamarind chutney.
    Look at the categories list to the left above and click on the Chutneys/Pickles. You will find the recipe and video for tamarind chutney there.

  98. Hi Aunty,
    Your recipe was wonderful!!!!!.I tried making pani puri, the puri was fine.My family prefer sweet pani .I tried to make tamarind chutney,but it turned out to be sooooooo sour.Can you please suggest a recipe to make just tamarind chutney.

  99. Hi Aunty,

    Thank you so much for your recipie. I made pani puri, badam burfi and samosas on my Husbands birthday. Out of 50 puris I was able to get 40 properly and the pani also was really good. I could make his day a little specials as this time I tried out all the puddings myself instead of going to a restaurent. Thank you so much once again.

  100. thanx aunty very much the gol gappe were really fentastic we like it and they are really really very tasty….i used hot water to kead them the result was very gud.thanx

  101. Yes I’m getting the pressing in the oil better now. This time I got about 37 out of 60 to puff up really nice. Thanks for everybody’s help. Now I just hope my family likes them! 🙂

  102. Hi Tam, a tortilla press or “puri belan” in Hindi is great IF it is well made.
    I had the misfortune of purchasing one that pressed the puris unevenly – too thick on one side and too thin on the other so I couldn’t use it. If it presses the puri evenly, then the press is good and you can have a second person help – even if they’re not a cook. They can press the puris while you fry them.

    Just make sure your dough is rolled into a round ball, place it in the middle of the press, and apply pressure. They should come out perfectly round. You may need to keep a thin layer of oil on the press if the dough sticks. The puris should still puff up fine.

  103. Hi,

    I have a query :-
    if we use a chappati presser or tortilla presser instead of rolling each one of them.Will that work well in terms of puffing up & shape of the puri??

    Thanks in advance .

  104. Dear Manjula Auntie,

    I really enjoyed making Pani Puri (Gol Guppa)

    My family really enjoyed them, but there was one problem when I opened the Puri it suddenly all cracked I am not sure why what did I do wrong Auntie please advise me.

  105. Only in a perfect world does every puri puff up! But it sounds like you did well. Thanks for the temperature measurement. That’s something I’ve thought of doing but never got around to purchasing the themometer. You just reminded me!

    Some of the half puffs can be because of small cracks in the puri. Once the air escapes, no more puffing. That’s a more likely explanation than how you rolled them.

  106. Okay, second try and it came out better. Out of the recipe I got 32 good ones that seem crisp and puffed all the way up. I haven’t tried them, but the non-puffs are much crisper than the last batch. For those who don’t have the touch yet, I had a thermometer in the oil and if I kept it around 350-370 F (175 – 190 C) that seemed to work well.

    This time I had far fewer no-puffs. But many of them kind of half-puffed. Could that be that they weren’t rolled out evenly enough?

    At this rate I might be good at this in a year or two! Thanks for all the help.

  107. Hi Rothrock,
    Good for you for trying! Frying things like puris improves with experience. You start to better understand how to tweak the stove temperature up or down depending on if the puris are frying (ie browning) too fast or too slow.
    I always factor in some “test” puris – the ones that usually are cooked in the beginning before you know if the oil is too hot or too cold. Those usually get put aside and not served. Then there are puris that turn out perfect and you have no idea why they did and the others didn’t. Who knows? But it’s fun to keep trying. 🙂

  108. I wanted to serve paani puris to my family at our big family gathering. The grocery stores (4 of them!) didn’t have any prepared puris. I found your video and it helped me to try them.

    About half of them didn’t puff and about half the ones that did puff weren’t crispy enough. After reading the responses here I think I might have had the oil to hot and not fried them quite long enough.

    Over all you gave me the confidence to try and I think it wasn’t a bad outcome for my first time. Not bad for a gora’s first try. I will try it again — I still have 5 days until our family dinner. Thanks you very much.

  109. Hello Aunty
    I reallly love ur recepies just had a look today and cldnt resist posting here , i have a question regarding Panipuri , i have coarse Suji can i grind it and make it fine powder and use it for Puris , pls clarify me as i m in hurry to mae it.

  110. Thanks a lot for sharing the recipe…and the video really helped to follow the recipe properly.
    I tried making pani puri once…but didn’t come out that crisp..I will try it again now…hope it will be better this time.

  111. manujala gi golgappas were good
    i tried immediately after seeeing your video
    but i dont know where i went wrong
    its pluffy but
    its very soft not crispy,,
    can you suggest me wehre i went wrong

  112. Hi

    I made raj kachori by adding 1 more tablespoon of maida to the existing measurement as mentioned by aunty & 1 teaspoon red chilli pwdr in the dough.The raj kachori shells came out awesome !!!Stuffing is of your choice n taste.Try it.
    Happy cooking 🙂

  113. Hi Tam,
    Just wanted to share my that if pooris are not khasta you can pop them in the oven for a while and it really helps.
    Thanks a lot for your comment I really appreciate it.

  114. Hi jaya,
    I got a round shape on rolling out the pooris & nt map of india thankfully..I wish i could post a snap here .Anyways,good luck guys.will update ya soon on naan bread.

    All the best.

  115. Hi Tam,
    Making puris the “old-fashioned” way of rolling them individually is still the best. Using cut-outs is a second option if rolling the puris into rounds is not going well.
    I’m sure we’ve all made rotis/puris that look like the map of India!
    Happy Cooking 🙂

  116. Hi Jaya & Shehla,
    I have already tried doing the way as suggested using a bottle’s round cap & cutter.They came out well & puffed too BUT they didnt remain crispy/khasta after a while.Whereas the rolled ones remained crispy the next day as well.
    Also,it doesnt help much in saving time bcos we roll out bigger portion of dough ,cut it into puris & redo the process with remaining dough.

    Just wanted to share my experiance .Hope its of some help !!
    Happy Cooking !!

  117. Hi Shela, I have done it this way before, I just use a kathori or large drinking glass. The shape is perfect and they should fry as normal and puff, but with practice it’s actually quicker to pinch off pieces of dough and quickly roll them out individually.
    Good Luck

  118. Dear Aunty,
    I have a question regarding the pooris,can we roll a big roti and then cut small puris with a circular mould?
    Will there be a difference in the texture and puffiness on frying?I think it will be quicker.
    Thanks a million.

  119. Dear Aunt,

    You are such a blessing for my cooking!!! My husband loves all the food I cook and if it taste good is because of your wonderful recipes and your videos.
    You are truly an amazing lady and cook. Thank you for sharing all your tips and recipes.

  120. Hi Manjula ji,
    Thanks aloot for your guidance. I had no idea that the dough effects puris smooth texture. It was sooo sweet of you to let me know of my mistake.
    Tried again n it was perfect this time.
    You make things so simple for us that otherwise won’t be that easy.
    Many thanks n best wishes for u n this gr8 website!!

  121. Dear Manjula Aunty,
    Why do you make your puri with maida and sooji instead of whole wheat flour?
    I am asking because maida and sooji for puri is not familiar to me. I usually use whole wheat “atta” for all my roti without even thinking about it.

    Thank you for your advice.

  122. Helo aunty ji.
    I have made pani puris a couple of times before, and all puris came out fluffy &crispy at first but they got really soft the next day and dont stay fresh.. i was so annoyed that i didnt bother making again. But im tempted to try it out again.. could you please tell me y my puris dont stay fresh. 🙁

    Kind Regards & many thanx once again. 🙂

  123. Hi Manjula,

    Thank you so much for sharing your recipe for Pani Puri. My friends and I really enjoyed it. I appreciate the fact that you provide us with your techniques in cooking various Indian dishes. Once again, thank you!

  124. Hello Manjula ji!
    Love your cooking. Thanks alot for this long awaited recipe.
    Tried it n it came out really really good except for one mistake that i made somewhere.

    The outer skin wasn’t as smooth as was yours. It was rather blistered. Can you plz guide me how to make their surface smooth.

    All the best for this wonderful website.
    Regards, Anna

  125. Namaste Manjulaji..

    God Bless You Very Very Much!!

    Thanks very Much for this Great Recipe explained in such a Easy Way, After seeing this video we immediately tried as we were missing Golgappa here in US very much.
    I want to tell you that we were able to make this successfully without any problems

    In India we use to eat Golgappa atleast once every week and now we will be able to prepare here also

    Thanks again for this great recipe

    With Lot of Regards,
    Manish & Varsha

  126. Dear Manjula ji
    i m really thankful to u for all the recipes u have shared with us. I am fond of cooking and love to cook new dishes. I was trying to find out the recipe of pani puri and cottage cheese and this is only u who has helped me out. I tried yr rasgullas, pani puri and many other recipes and they all turned out gr8. My 5 years old son “Raahim” loves u and always sits beside me watching u when I visit yr website.(Actually the reason why he loves u is that u look very much like my mother.)
    i will b looking forward for yr new recipes. Thank u once again and God bless u.
    Erum Asim (Saudi Arabia)

  127. Namaste Manjula Aunty, tried your recipe and golgappas(puris) turned awesome. You are great. Keep posting your recipes, you are a good teacher.God bless you.

  128. Hi,
    Water to knead the dough should be lukewarm or normal temp??
    & How can we store the remaining puris for later use???

    Kindly reply as i want to prepare them asap.
    thank u .

  129. Hello Manjulaji

    Morning after watching your recipe i immediately rushed into my kitchen to make Pani Puris. They came out excellently. Earlier i tried making them but never i was successful. Thank you for showing this recipe. But i have a question. My puris did not turn red. Now by evening they are some what raw. Please tell me where i went wrong. Please answer this question . Thank You.

  130. Auntyji,
    This looks YUM!!
    I will definitely try this soon..
    Thank you for all your effort.
    I also want to learn to make Malpuas & Rabdi..
    Please teach us..

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