There are some foods that just make you smile before you even take a bite — and for me, Panipuri is one of them. If you’ve ever been lucky enough to wander through the bustling streets of Mumbai, Delhi, or Kolkata, you’ll have seen people gathered around street carts, eyes bright with excitement, waiting for their turn to pop one of these crispy delights into their mouths. It’s more than just a snack; it’s an experience, a little explosion of flavour that captures the very heart of Indian street food.
Panipuri, also known as Golgappa or Puchka depending on where you are in India, is an irresistible combination of textures and tastes. Imagine a delicate, hollow, golden puri — so light it could almost float away — filled with a mix of spiced potatoes, chickpeas, or sprouts, then dunked into tangy, spicy, minty water. The moment you bite into it, the crisp shell shatters and releases a wave of cool, fragrant liquid that dances across your tongue. It’s messy, it’s noisy, and it’s pure joy.
The beauty of Panipuri lies in its simplicity, yet its ability to deliver so many flavours at once. There’s the crunch of the puri, the earthy comfort of the filling, the freshness of coriander and mint, and that unmistakable tang from the tamarind in the water. You can’t eat just one — in fact, the real fun begins around the fifth or sixth one when you’ve perfected your rhythm! Traditionally, the vendor will hand them to you one at a time, each freshly filled, so they don’t go soggy before you eat them.
At home, making Panipuri is a social affair. It’s the sort of dish that brings everyone together around the table — a bit like how a fondue or taco night might work elsewhere. Bowls of fillings, different flavoured waters, and stacks of those airy puris are laid out for everyone to assemble their own. It’s laughter, competition, and chatter all mixed in with delicious food. There’s something deeply satisfying about watching your family or friends trying to eat one without spilling — though, truthfully, no one ever really manages!
The fun part of Panipuri is the customisation. The fillings can vary so much depending on where you are or what you like. If you’re feeling traditional, mashed boiled potatoes with a sprinkle of cumin, chilli powder, and salt make a classic choice. But there’s so much room to experiment. Here are a few popular and tasty options to try:
Best Fillings for Panipuri:
- Spiced potato mash: A simple mix of boiled potatoes, salt, and chaat masala — perfect for that classic flavour.
- Boiled chickpeas: Adds a nutty bite and pairs beautifully with tangy tamarind water.
- Moong sprouts: Light, healthy, and full of texture, great for those who prefer a fresher version.
- Sev and onion: Crunchy and slightly sweet, a fun twist that balances well with spicy water.
- Sweet tamarind chutney and boiled black chickpeas: A tangy-sweet combo that’s popular in North India.
- Flavoured yoghurt: A cooling option if you’re not into too much spice — especially lovely with mint water.
Of course, the “pani” (water) is the soul of Panipuri. Some love it fiery and sharp with green chillies, mint, and coriander, while others prefer a sweeter tamarind version that’s gentler on the palate. There’s no wrong way to enjoy it.
When I serve Panipuri at home, it always ends up being the highlight of the evening. It’s interactive, full of laughter, and completely addictive. You don’t just eat Panipuri — you experience it. It reminds us that food isn’t just about nourishment; it’s about joy, sharing, and a touch of adventure.
So next time you want something exciting and different, try bringing the magic of Panipuri into your kitchen. Gather your friends, fill a bowl with your favourite ingredients, pour out that tangy water, and take a bite. Just be warned — once you start, you’ll never stop at one!
Panipuri
Ingredients
Puris (store-bought or homemade):
- 30 small puris crispy, hollow shells available in most Indian stores
Filling Ingredients:
- 3 medium potatoes boiled and mashed
- ½ cup chickpeas boiled or moong sprouts
- ½ tsp cumin powder roasted
- ½ tsp chaat masala
- ¼ tsp chilli powder
- salt to taste
- Fresh coriander finely chopped
Pani Ingredients (spiced water):
- 2 cups cold water
- 1 tbsp tamarind paste
- ½ cup fresh mint
- ½ cup coriander leaves
- 1 medium green chilli adjust to taste
- ½ tsp black salt
- ½ tsp cumin powder roasted
- ½ tsp chaat masala
- 1 tsp brown sugar optional
Instructions
Prepare the filling:
- In a bowl, combine the mashed potatoes, chickpeas, cumin powder, chaat masala, chilli powder, salt and chopped coriander. Mix well and set aside.3 medium potatoes, ½ cup chickpeas, ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp chilli powder, salt, Fresh coriander
Make the pani (flavoured water):
- In a blender, add mint leaves, coriander leaves, tamarind paste, green chilli, cumin powder, chaat masala, black salt, and jaggery. Blend into a smooth paste, adding a little water if needed.1 tbsp tamarind paste, ½ cup fresh mint, ½ cup coriander leaves, 1 medium green chilli, ½ tsp black salt, ½ tsp cumin powder, ½ tsp chaat masala, 1 tsp brown sugar
- Strain the mixture into a bowl and add the remaining cold water. Adjust the seasoning to your taste — you can make it tangier or spicier as you like.2 cups cold water
Assemble the Panipuri:
- Arrange the puris on a large platter. Gently crack a small hole in the top of each puri with your thumb. Spoon in a small amount of the filling.30 small puris
- Just before eating, dip each filled puri into the spiced water or pour a little of it inside.
Serve immediately:
- Panipuri is best enjoyed fresh — once the water is added, the puris will soften quickly. Serve with extra pani and filling on the side so everyone can make their own.
Notes
For variety, you can serve two types of water with the Panipuri — one spicy and one sweet — so guests can mix and match their flavours.
12 comments
The crunch is amazing and the filling is just perfect.
This dish reminded me of my travels in India, full of flavour and excitement in every bite.
Absolutely loved the Panipuri! The mix of tangy water and spicy filling was addictive and so much fun to eat with friends.
Crispy puris with cool mint water and soft potato filling — what a perfect balance of textures and flavours.
Panipuri is the ultimate party snack; everyone had a laugh trying to eat them without making a mess!
So light, crispy, and refreshing — I could easily eat a dozen in one sitting.
I’d never made Panipuri before, but this recipe made it simple and enjoyable. Will definitely make again.
The spicy water was just right, and the tamarind gave it such a nice tangy finish.
Fun to assemble, great to share, and absolutely delicious — a new family favourite.
The flavours exploded in my mouth, from the spicy mint water to the creamy potato filling.
Panipuri is pure joy in a bite — spicy, sweet, tangy, and so satisfying.
Loved every bite! The combination of chickpeas, potatoes, and minty water is unbeatable.