Pani Puri Masala Powder Recipe? The 7 Latest Answer

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Gol gappe, phuchka, pani ka bataasha or patasha, gup chup, phulki, pakodi – these are all names for one of India’s most popular snacks, pani puri. A small, unassuming, crispy hollow ball of fried dough filled with potatoes and dipped in spicy jal jeera and metha chutney.

The world of Indian street food is vast, diverse and delicious, but pani puri is king. Whether you’re ordering it from a shady street corner vendor or en route to the chaat stand at a wedding buffet, pani puri will rarely disappoint.

But where did this amazing food come from?

Unfortunately, the internet has little to offer when it comes to the story of the finger-licking Pani Puri. Similar to the concept of zero or patriarchy, it is unclear who exactly should be given the credit. All we can cite are the legends about the source of this dish, one stating that it originated somewhere in the ancient Indian kingdom of Magadha.

The kingdom of Magadha, one of the sixteen Mahajanapadas or “great kingdoms” of ancient India, corresponded to present-day southern Bihar. While the exact time frame of its existence is unclear, it reportedly existed before 600 BC. Both the Maurya and Gupta empires originated in Magadha, and the region is credited with developing Jainism, Hinduism, and Buddhism.

Pani Puri in the Kingdom of Magadha was reportedly slightly different than the dish we know and love today. Called “phulki” (a word still used today for pani puri in parts of India), these ancient pani puris were made with smaller, crunchier puris than those used today. What they were originally filled with is unclear, although it is likely a variation of the aloo sabzi (curry).

However, there is another commonly accepted origin of the Pani Puri. According to legend, Draupadi invented the Pani Puri in the Mahabharata. When the Pandava brothers Draupadi and their mother Kunti were in exile after losing their kingdom at a game of dice, Kunti challenged Draupadi. She gave her some leftover aloo sabzi and a small amount of dough and told her to cook something that would satisfy all five brothers. The reason she presented this challenge is unconfirmed – some accounts say it was to gauge whether Draupadi would be a good housewife, and others say it was to see if Draupadi would favor one brother over the others. In response to Kunti’s challenge, Draupadi invented Pani Puri. Impressed by her daughter-in-law’s ingenuity, Kunti blessed the dish with immortality.

Is an unknown citizen of ancient Magadha the wonderful creator of Pani Puri? Did Draupadi make it up after being challenged by Kunti, or is this story from the Mahabharata just a way of explaining the existence of this dish? We can’t tell.

Is Pani Puri a dream and are we all longing for it now? Definitive.

Feature Image Illustration by Shreya Takodara for Homegrown

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The Golgappa only become smacking because of the sweet, spicy (khatta meetha) Golgappape ka Pani. Thinking about how to make perfect street food like Tikha Pani at home? Then check out the recipes to make not just one, but 5 different types of Pani Puri Pani recipe.

Today I am very happy to share this recipe because it is one of those recipes that almost everyone loves!

Yes, it is Golgappe Ka Pani.

While many of us also prepare the puris at home, some of us buy it at the market.

Now that I have already shared the recipe for making Atta and Sooji Golgappa with all of you and many of you have already cooked it, it is time to make these Pani Puri Pani Recipes and enjoy your Pani Puri party .

Well for me it is very important to make Golgappe Ka Pani perfect because the real taste of Gol Gappa comes from the Pani itself right?

Sweet, tangy or spicy, the choice is yours!

Well, mostly just two flavors of this pani are enough for us, right?

The sweet and the spicy chatpata or the spicy. But what if you could get more creative and invent other strains as well?

I grew up in UP cities and chaat is one of the specialties of most UP cities.

The Narayan ki chaat in Jhansi, Moti Mahal and Old Lucknow chaat and Mandir ki chaat in Banda, each of these places was my childhood favorite and I miss the taste that lives only in my memories.

The Chaat Wala in Old Lucknow was very popular because it served 5-8 different types of pani with the Golgappa.

Each of the Pani Puri Pani was seasoned differently, giving the Golgappa a unique flavor.

So when I was planning a post around Pani Puri Pani, I wanted to recreate the taste of my childhood.

Let’s not hide the surprise. But yeah, I ended up making 5 types of Golgappe Ka Pani – Saunf Ka Pani, Hing Ka Pani and most importantly Raw Mango Pani – because, summer, duh!

And of course the constants Spicy Pani and Meetha Pani were also made and the best part is that all the flavors turned out great.

Adults can enjoy this pani by adding a shot of vodka. It tastes amazing and makes a lovely addition to your next party menu.

You can also try to make Matar Ki Chaat, Dahi Vada, Bhel Puri, Dahi Puri, Aloo Tikki Chaat and Aloo Chaat to complete the chaat party menu.

So, get the ingredients ready and make these pani variations for your next chaat party and I’m sure your guests will be impressed!

What is Golgappe Ka Pani?

Well if you are Indian you don’t have to answer this question.

India’s favorite street food, golgappe has small puri stuffed with aloo or chana masala and then filled with spiced water.

This flavored water is called Golgappa Ka Pani, which gives the true flavor to these Golgappas.

It can be hot, spicy or sweet. While there are two famous pani recipes, one sweet and the other tangy and spicy.

Apart from these two, I will share two more Pani Recipes flavored with Saunf, Hing and Raw Mango.

Yummy, so let’s get started!

How to make authentic street food style pani puri pani at home?

Do not use warm water for preparation. Use room temperature water instead, or chilled water is best.

Be sure to use fresh coriander leaves, green chillies, and mint. Because the freshness makes the difference in the end.

Mainly, eating pani puri or golgappe is more smacking when you are generous with black salt or red chili powder. So, sprinkle them on well and enjoy a chilled bite.

Chill each panis well for a good 6-7 hours and only serve when all are ready to eat. This is how all the ingredients combine well and taste perfect for a summer brunch or dinner.

Now you know Saunf, Hing, Raw Mango are some of my favorite combinations for Golgappe ka Pani, try them with my recipe.

And if you have any favorite Pani of yours to share, please leave a comment folks! Bottom up!

ingredients

The ingredients are very simple and you will find it at home, or if it is not there, they are easily available at any grocery store.

For the spiced pani you will need – mint leaves, coriander leaves, green chillies, lemon and ginger.

Make sure the mint and cilantro leaves are fresh as they give the best flavor.

To flavor this veggie combo you will need – Tamarind Paste, Black Salt, Roasted Cumin Powder, Chaat Masala, Black Pepper Powder, Sugar and Boondi.

And of course water as much as necessary!

How long can you keep it?

You can store it in an airtight container in the fridge for about 3 days.

How to make Pani Puri Pani Masala Powder?

ingredients

Dry Mango Powder – 50g

Roasted Cumin Powder – 25g

Red Chili Powder – 25 g

Black Pepper Powder – 10g

Fennel Powder – 10g

Black Salt – 1 tsp

Salt to taste

Hinge – ¼ tsp

method

Mix all ingredients well and store in a jar.

If you plan to use it, grind 1 cup cilantro, 1 cup mint, 1-2 green chillies, and a ½-inch piece of ginger into a fine paste.

Add 2 liters of water and 2 tablespoons of pani puri masala powder to the paste and mix well.

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Recipe step by step

Place the cilantro, mint, ginger, green chilies, and tamarind paste in a blender.

Mix to get a smooth paste.

Place the paste in a jar along with other ingredients.

Add water and mix well.

Loved this recipe? Click here to leave a review and give us a five star rating ★★★★★ Spicy Golgappe ka Pani Recipe This Spicy Pani is spicy made with green chilies and black pepper powder. 4.47 of 26 votes Print Pin Prep Time: 5 minutes Total Time: 5 minutes Servings: 4 people Calories: 209 kcal Author: Neha Mathur Ingredients 1x 2x 3x ▢ 1 cup coriander leaves

▢ ½ cup mint leaves

▢ 2 teaspoons ginger (chopped)

▢ 4-5 green chilies (chopped)

▢ 3 tablespoons of tamarind paste

▢ 1 teaspoon of black salt

▢ ½ teaspoon toasted cumin powder

▢ 2 teaspoons of chaat masala

▢ ¼ teaspoon Black Pepper Powder

▢ 2 tablespoons lemon juice

▢ 2 teaspoons of sugar

▢ 4 cups of water

▢ ¼ cup Boondi Cooking Mode Prevent your screen from going dark Instructions Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste to blender and blend to a smooth paste.

Add water while grinding.

Transfer this paste to a large glass jar.

Add black salt, toasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.

Adjust salt and lemon juice as needed.

Add water and mix well.

Refrigerate the pani for 3-4 hours.

Add Boondi just before serving. Notes Meetha Pani Ingredients 1 cup coriander leaves ½ cup mint leaves 2 teaspoons minced ginger 2 chopped green chilies 3 tablespoons tamarind paste 1 teaspoon black salt ½ teaspoon toasted cumin powder 2 teaspoons chaat masala ¼ teaspoon black pepper powder 2 tablespoons lemon juice ¼ cup sugar 4 cups water ¼ cup Boondi Instructions coriander leaves , mint leaves, ginger, green chili and tamarind paste in blender and blend to a smooth paste. Add water while grinding. Transfer this paste to a large glass jar. Add black salt, toasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well. Adjust salt and lemon juice as needed. Add water and mix well. Refrigerate the pani for 3-4 hours. Add Boondi just before serving. Hing Ka Pani Ingredients 1 teaspoon Hing 1 teaspoon black salt ½ teaspoon toasted cumin powder 3 teaspoons chaat masala ¼ teaspoon black pepper powder 2 tablespoons lemon juice 2 teaspoons sugar 4 cups water ¼ cup Boondi Instructions Add Hing, black salt, toasted cumin powder, chaat masala, Combine black pepper powder, lemon juice, sugar and water in a pitcher and mix well. Adjust salt and lemon juice as needed. Add water and mix well. Refrigerate the pani for 3-4 hours. Add Boondi just before serving. Raw Mango Pani Ingredients 1 cup coriander leaves ½ cup mint leaves 2 teaspoons ginger, chopped 2 green chillies 1 tablespoon tamarind paste ½ cup raw mango, peeled and chopped 1 teaspoon black salt ½ teaspoon toasted cumin powder 2 teaspoons chaat masala ¼ teaspoon black pepper powder 2 tablespoons lemon juice 2 teaspoons Sugar 4 cups water ¼ cup Boondi Instructions Add coriander leaves, mint leaves, ginger, green chilli, tamarind paste and raw mango to blender and blend to form a smooth paste. Add water while grinding. Transfer this paste to a large glass jar. Add black salt, toasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well. Adjust salt and lemon juice as needed. Add water and mix well. Refrigerate the pani for 3-4 hours. Add Boondi just before serving. Ingredients for Saunf Ka Pani 1 cup coriander leaves ½ cup mint leaves 2 teaspoons minced ginger 2 chopped green chillies 3 tablespoons tamarind paste 1 teaspoon black salt 2 tablespoons Saunf powder ½ teaspoon toasted cumin powder 2 teaspoons chaat masala ¼ teaspoon black pepper powder 2 tablespoons lemon juice 2 teaspoons Sugar 4 cups water ¼ cup Boondi Instructions Place the coriander leaves, mint leaves, ginger, green chilies and tamarind paste in the blender and blend to a smooth paste. Add water while grinding. Transfer this paste to a large glass jar. Add black salt, saunf powder, toasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well. Adjust salt and lemon juice as needed. Add water and mix well. Refrigerate the pani for 3-4 hours. Add Boondi just before serving. Nutrition Calories: 209 kcal | Carbohydrates: 42 g | Protein: 13 g | Fat: 3g | Sodium: 724 mg | Potassium: 2748 mg | Fiber: 7 g | Sugar: 13g | Vitamin A: 3700 IU | Vitamin C: 340.3 mg | Calcium: 767 mg | Iron: 25.9 mg Pin this recipe for future reference! I LOVE seeing your creations so pin and mention @WhiskAffair Sign up for regular updates? I would love to have you as part of my journey. Click here to login

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Pani Puri, Golgappe, Puchka, Batashe… what’s in a name?

A good pani puri experience is more about the savory, tangy, sweet and spicy pani puri water. Yes, the other elements are important too… crispy puris, sweet tamarind chutney or saunth chutney, al dente white peas or masala aloo, crispy boondi… but it all depends on how flavorful the pani puri water is.

Why Make Your Own Pani Puri Water? With all the negative media surrounding the quality of the water used by street vendors, due to a lack of facilities of course, and the health risks involved, it’s always a good idea to make your own Pani Puri water.

Don’t forget the memes too! Haha

Also because it’s really easy to make Pani Puri Water and recreate the experience at home!

You can store the concentrate/mixture for a few weeks and add to chilled water when needed. Remember to chill the pani puri water in the fridge for at least a few hours to allow the flavors to work their magic.

Still need reason? With this easy recipe, you’ll always have pani puri water in the fridge and can simply sip down a few sips to satisfy that pani puri craving instantly!

This is my favorite part of making pani puri water at home, easy access!

Sometimes I add a teaspoon of mustard paste/sauce to the pani puri water for a little extra flavor. Why no mustard powder? Because mustard paste is already fermented and the sparkling flavors are pre-developed – cheat/instant method. By adding mustard powder, you would have to wait for the mustard to ferment and release its flavors into the pani puri water.

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Makes: 1.5-2 liters of Pani Puri water

Time commitment: 15 minutes

Ingredients for making Pani Puri Water

½ cup fresh mint leaves

½ cup fresh cilantro, stems removed

2 inch piece of ginger

8-9 fresh green chillies, adjust depending on the heat setting

3 tbsp tamarind water + 2 tbsp sugar / jaggery (cheat: 2 tbsp tamarind chutney / saunth chutney)

1 tsp toasted cumin powder/jeera powder

1 tsp mustard paste/sauce

¼ tsp Asafoetida / Hing

1 tsp black salt / kala namak

½ tsp rock salt, adjust to taste

Process for making Pani Puri water

Grind the mint leaves, coriander leaves, ginger and green chillies into a fine paste – add a little water to aid in the grinding process.

The fresher your ingredients, the better your pani puri water flavor will be.

If you don’t want a lot of heat from the green chilies, core half of them. However, Pani Puri water is said to be spicy.

Place the ground mixture in a large bowl, large enough to hold 2 liters of water. To this mixture add tamarind water, jaggery, toasted cumin powder, hing, mustard paste (if using), and the salts. Mix all the ingredients well until the jaggery and salts dissolve.

Add enough water, about 1.5-2 liters depending on how strong or mild you want the flavors to be, and stir well. Taste and adjust taste.

Chill the pani puri water in the fridge for a few hours before serving.

surrender!

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Indian snack food

Puri used to make Panipuri. This Puri consists of Aata. Location: Meerut, Uttar Pradesh, India.

Panipuri (originally called Jalapatra from Mahabharata times) ( (help info)), Phuchka ((help info)), Gupchup, Golgappa or Pani Ke Patashe is a type of snack that originated in India and is one of the most common street foods there.[1][2][3][4][5]

Ingredients [edit]

Gupchup consists of a round, hollow puri (a deep-fried crunchy flatbread) filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, mashed potatoes, onions, or chickpeas.[6] [7]

Fuchka (or fuska or puska) differs from panipuri in content and taste. Seasoned mashed potatoes are used as the filling. It’s tangy rather than sweet, while the water is acidic and pungent.[8]

names [edit]

A vendor selling Panipuri somewhere in Pakistan

The name of Panipuri varies by region. In Maharashtra it is known as Pani Puri; Haryana is known as Paani Patashi; in Madhya Pradesh fulki; in Uttar Pradesh pani ke batashe/padake; in Assam phuska/puska; Pakodi in parts of Gujarat, Gup-chup in Odisha, Andhra Pradesh, South Jharkhand, Chhattisgarh[9] Phuchka in Bengal, Bihar and Nepal. It is popular under the name Gol Gappa (/gəʊlˈgʌpə//) in some parts of northern India (especially Delhi and Punjab) and Pakistan.[8]

On March 10, 2005, “pani puri” was added to the Oxford English Dictionary.[10]

history [edit]

Chaat is considered the forerunner of Pani Puri/Gol Gappay. According to culinary anthropologist Kurush Dalal, chaat originated in the northern Indian region of modern-day Uttar Pradesh. Gol Gappay comes from the Indian subcontinent. He also noted that it may have come from Raj-Kachori. Someone made a smaller Puri and turned it into a Pani Puri.[11] Pani Puri spread to the rest of India mainly due to the migration of people from one part of the country to another in the 20th century.[4]

Gallery [ edit ]

Sooji Puri is used in Panipuri.

See also[edit]

ask price

With our team of trained professionals, we are able to produce and export Chaat Masala. These products are prepared from the highest quality raw materials with the right ratio of various spices such as dried mango, cumin, black pepper, sugar, salt, rock salt, black salt, coriander, watermelon seeds and pomegranate

It’s sometimes surprising how you can come up with an English name for something so roughly Indian and so regional that there are different names for it within India itself.

However, there is no limit to people’s creativity and we have several names for Pani Puri in English.

Recommended books to explore the Hindi language more:

It’s called Golgappa in Hindi and many people find it confusing when they first hear the name “Pani Puri”.

It is a street snack available throughout North India and is often the girls’ favorite street food.

The panipuri consists of a round, hollow pancake made of wheat or semolina that is fried until crisp and puffs up into an almost spherical shape. It is filled with flavored water containing tamarind, chili, chaat masala, potato, onion and chickpea. Sometimes five to seven kinds of water are made with different spices with different flavors.

Hindi Transliteration English पानी पूरी Pānī Pūrī Eaten fried wheat cake, fried puff pastry ball, watery bread or crunchy ball

Related

Indian snack food

Puri used to make Panipuri. This Puri consists of Aata. Location: Meerut, Uttar Pradesh, India.

Panipuri (originally called Jalapatra from Mahabharata times) ( (help info)), Phuchka ((help info)), Gupchup, Golgappa or Pani Ke Patashe is a type of snack that originated in India and is one of the most common street foods there.[1][2][3][4][5]

Ingredients [edit]

Gupchup consists of a round, hollow puri (a deep-fried crunchy flatbread) filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, mashed potatoes, onions, or chickpeas.[6] [7]

Fuchka (or fuska or puska) differs from panipuri in content and taste. Seasoned mashed potatoes are used as the filling. It’s tangy rather than sweet, while the water is acidic and pungent.[8]

names [edit]

A vendor selling Panipuri somewhere in Pakistan

The name of Panipuri varies by region. In Maharashtra it is known as Pani Puri; Haryana is known as Paani Patashi; in Madhya Pradesh fulki; in Uttar Pradesh pani ke batashe/padake; in Assam phuska/puska; Pakodi in parts of Gujarat, Gup-chup in Odisha, Andhra Pradesh, South Jharkhand, Chhattisgarh[9] Phuchka in Bengal, Bihar and Nepal. It is popular under the name Gol Gappa (/gəʊlˈgʌpə//) in some parts of northern India (especially Delhi and Punjab) and Pakistan.[8]

On March 10, 2005, “pani puri” was added to the Oxford English Dictionary.[10]

history [edit]

Chaat is considered the forerunner of Pani Puri/Gol Gappay. According to culinary anthropologist Kurush Dalal, chaat originated in the northern Indian region of modern-day Uttar Pradesh. Gol Gappay comes from the Indian subcontinent. He also noted that it may have come from Raj-Kachori. Someone made a smaller Puri and turned it into a Pani Puri.[11] Pani Puri spread to the rest of India mainly due to the migration of people from one part of the country to another in the 20th century.[4]

Gallery [ edit ]

Sooji Puri is used in Panipuri.

See also[edit]