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pani puri

Pani Puri | Golgappa

Delightful pani puri or golgappa is a much-loved street food in India. Its tasty flavours enamour the young and old alike. Use my easy recipe to make this at home.
Course Chaat
Cuisine North Indian
Author Rachna Parmar


  • Pani Puri Pani Pani puri water
  • 1 cup coriander leaves with stems
  • 1/2 cup mint leaves
  • 3-4 green chillies reduce or increase depending upon the heat you like
  • 1 peeled raw mango cut into pieces
  • 2 tbsp. Pani puri masala
  • 1 tsp. black salt
  • 1/2 tsp. sugar
  • About 1-2 litre water
  • Salt to taste


  • Wash and coarsely chop coriander leaves, mint leaves, green chillies and raw mango. Blend to a fine paste. Dilute with water to get pani puri water. Now add pani puri masala. I buy the Everest one or MDH one. Both are good.
  • Add black salt and sugar and if needed more salt. Sugar is added to balance the flavour and to bring out the spicy and tart notes well. It is not to make the pani sweet. Mix and taste. And add salt or pani puri masala if something is lacking.
  • Your lipsmacking pani is ready. Chill and serve.


If you don't have raw mango, you can use 1/4th tsp. citric acid crystals dissolved in water.
You can also use juice of 2 lemons. Some people use tamarind water as well which I personally don't like. But go with what you prefer.
Slightly sweet raw mango will do as well but don't use sweet mango.