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Ghar pe banao · Dealu's recipes
Ek aur, bhaiya! Pani teekha, puri kurkuri. Ab ghar pe, jitni marzi.
Pani puri goes by many names: golgappa in Delhi and Punjab, puchka in Kolkata, pani puri in Mumbai. The idea is the same everywhere: a crisp, hollow puri, cracked open, filled with spiced aloo, dunked in cold, sharp pani and eaten in one bite.
At home the fun is setting it up so everyone makes their own. Ranveer Brar's recipe starts from the puris, and if you'd rather skip the rolling, there are two hacks: ready-made puris straight from the pack, or puri coins that puff up in hot oil in seconds.
21 ingredients, the way the recipe cooks them. Most kitchens have half of these already.
Starting from zero? See all 21 together Send this list to family on WhatsApp
Ranveer Brar, pani puri, puris to pani.
Recipe: Ranveer Brar
What goes wrong, what to swap, how much to buy. The cooking is in the video; the gyaan is here.
Roll them thin and even, and keep the ones you've rolled under a damp cloth so they don't dry. The oil should be hot: drop one in, and it should rise and puff in seconds. Press it gently with the slotted spoon to help.
Good pani is sour, spicy and a little sweet, all at once. Add the tamarind and jaggery a little at a time and taste. Black salt gives it that street-side taste; plain salt alone falls flat.
Make the pani an hour ahead and chill it. The flavours come together and cold pani is what makes pani puri refreshing.
Store fried puris in an airtight container once they're fully cool. Fill them only at the last second: a filled puri goes soggy within a minute.
Set out a big bowl of pani, the aloo-moong filling, sweet chutney and sev, and let everyone fill their own. Plan on about 8 to 10 puris a person, more if it's the main event.
Rolling puris is the slow part. Ready-made puris go straight from the pack to the plate, and puri coins puff up in hot oil in seconds. Nobody at the table will know.
Questions people ask
They're the same snack. It's called golgappa in Delhi and Punjab, pani puri in Mumbai and puchka in Kolkata, with small differences in the filling and pani.
Black salt (kala namak) gives the pani its sulphur-like tang, the taste you know from street stalls. Regular salt can't replace it.
Yes, with sooji, maida and salt, rolled thin and fried in hot oil. Or use a hack: ready-made puris, or puri coins that puff up in seconds.
Covered in the fridge, the pani keeps for about a day. The mint turns darker and loses its freshness after that.
Plan on 8 to 10 puris each as a snack, and more if it's the main event of the evening.
This recipe is: puris fried in oil, a plant-based pani and an aloo-moong filling. Check any ready-made chutney labels if you're strict.
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