10 Different Types Of Pani Puri You Can Make At Home

Let’s settle this debate once and for all—homemade pani puri isn’t just as good as street-side ones, it’s even better!

We get it—nothing beats the thrill of watching a vendor crack open a crispy puri, dunk it into spicy, tangy water, and serve it up in seconds. 

But here’s the thing: what if you could enjoy the same mouthwatering flavors at home, without worrying about hygiene or questionable water quality? That’s where the magic of homemade pani puri comes in! 

With Air Fryers and OTGs, you can create crispy, golden puris without deep-frying, making them a healthier alternative. Plus, you get to experiment with unique flavors—from the classic Golgappa to the fiery Garlic Pani Puri. 

Ready to dive into the ultimate pani puri experience? 

Let’s go!

1. Golgappa (North India)

Credits: Glen

Introduction:

Golgappa is the most popular name for pani puri in North India, known for its tangy and spicy flavors. These hollow, crispy puris are stuffed with a mixture of spiced mashed potatoes or boiled chickpeas, and then dunked in flavorful mint-coriander water. The best part? You can customize the spice levels and enjoy them fresh at home. For a healthier take, use an Air Fryer to make crispy pani puris with minimal oil.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option

• 1 cup mashed potatoes or boiled chickpeas
• 2 cups spicy pani (mint, coriander, green chili, tamarind, black salt, cumin powder, water)

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.
4. Blend mint, coriander, green chili, tamarind paste, roasted cumin, chaat masala, and black salt with water.
5. Refrigerate for 20 minutes for enhanced flavor.
6. Mix mashed potatoes, chickpeas, cumin powder, and salt.
7. Crack open the puris, fill with potato-chickpea mix, and pour in chilled pani.
8. Serve immediately for the perfect crispy, spicy bite!

2. Puchkas (West Bengal’s Tangy Delight)

Credits: Canva

Introduction:

Puchkas from West Bengal have a distinct taste, thanks to their tamarind-heavy pani and aloo stuffing. The stuffing is made with mashed potatoes, black salt, and roasted cumin, giving it a unique earthy flavor. Unlike other pani puris, puchkas are slightly crispier and bigger, making them extra satisfying. A healthier alternative is to bake or air-fry the puris using an Air Fryer instead of deep frying.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option
• 1 cup mashed potatoes
• 1 tsp black salt, roasted cumin powder
• 2 cups tamarind-based pani (tamarind, jaggery, black salt, mint, coriander)

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.
4. Blend tamarind pulp with jaggery, mint, coriander, and spices to make the pani.
5. Stuff puris with the spicy potato mixture, pour in the pani, and savor every bite!

3. Garlic Pani Puri

Introduction:

For those who love bold flavors, Garlic Pani Puri is a must-try! Infused with roasted garlic, this pani has a deliciously strong aroma and a spicy punch. The unique garlic flavor perfectly complements the crispy puris and spiced stuffing. This snack is a fun twist on the classic, offering a rich, aromatic experience in every bite.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option
• 1 cup mashed potatoes
• 2 cups garlic-infused pani (roasted garlic, mint, coriander, lemon juice, black salt)

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.
4. Roast garlic until golden brown and blend with mint, coriander, lemon juice, and black salt to prepare the pani.
5. Fill puris with mashed potatoes.
6. Pour the garlic pani into each puri and enjoy the bold flavors!

4. Pani ke Batashe (Uttar Pradesh’s Favorite)

Credits: Canva

Introduction:

Pani ke Batashe from Uttar Pradesh are known for their spicy and tangy flavors. These puris are served with both spicy and sweet pani, offering a perfect balance of taste. The stuffing usually consists of boiled white peas, making it a bit different from the classic aloo stuffing.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option
• 1 cup boiled white peas
• 2 cups spicy mint pani
• 1 cup sweet tamarind pani

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.Prepare both spicy and sweet pani.
4. Stuff puris with white peas.
5. Dip in both types of pani and enjoy!

5. Gup Chup (Orissa and Hyderabad’s Version)

Introduction:

Gup Chup is the name for pani puri in Orissa and Hyderabad, with a lighter stuffing that often includes boiled chickpeas and sprouts. The pani is milder in spice but more flavorful, making it a refreshing snack.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option
• 1 cup boiled chickpeas and sprouts
• 2 cups mild-spiced pani

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.
4. Prepare the pani using mint, cumin, and lemon juice.
5. Fill puris with chickpeas and sprouts.
6. Serve chilled with the pani.

6. Pani Puri (Maharashtra’s Street Favorite)

Credits: Canva

Introduction:

In Maharashtra, Pani Puri is slightly different from North Indian Golgappa. The stuffing often includes ragda (white peas curry), making it more filling and flavorful.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option
• 1 cup boiled white peas (ragda)
• 2 cups spicy mint pani

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.
4. Cook white peas until soft.
5. Fill puris with ragda and pour in the spicy pani.
6. Enjoy a Maharashtrian twist on pani puri!

7. Pakodi (Gujarat and Madhya Pradesh Special)

Introduction:

In Gujarat and Madhya Pradesh, Pakodi is a variation of pani puri where the puris are slightly bigger, and the stuffing is made with crushed khakhra or sev.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option
• 1 cup crushed khakhra or sev
• 2 cups tangy pani

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.Fill puris with khakhra or sev.
4. Pour the pani and enjoy!

8. Suji Gol Gappa (Bangalore’s Crispy Delight)

Credits: Glen India

Introduction:

In Bangalore, semolina (suji) puris are preferred for their extra crispiness. The stuffing often includes spiced mashed potatoes with onions.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option
• 1 cup mashed potatoes
• 2 cups flavored pani

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.
4. Fill puris with spiced potatoes and onions.
5. Serve with chilled pani.

9. Meetha Pani Puri (Sweet Version)

Introduction:

For those who prefer a sweeter twist, this version includes sweet tamarind water with crunchy puris and a hint of spices. This flavour may be questionable but it is one of the most favourite snacks.

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option
• 1 cup boiled chickpeas
• 2 cups sweet tamarind pani

Instructions:

1. Mix semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually to form a stiff dough and let it rest for 30 minutes.
3. Roll out small circles and fry in oil until crisp, or air-fry in an Air Fryer at 180°C for 8-10 minutes.
4. Mix tamarind and jaggery to make the pani.
5. Stuff puris with chickpeas.
6. Pour in sweet pani and enjoy!

10. Zeera Pani Puri

Credits: Canva

Introduction

Zeera Pani Puri is an exciting twist on the classic recipe, where the flavor of roasted cumin (zeera) takes center stage. The earthy, smoky aroma of cumin blended with tangy and spicy pani makes for an unforgettable experience. If you’re someone who loves bold, aromatic flavors, this version will quickly become your favorite! Plus, when made with an Air Fryer instead of deep-frying, it’s a much healthier indulgence. Whether you're hosting a chaat party or just craving a snack, this cumin-infused pani puri will leave you wanting more!

Ingredients:

• 1 cup semolina (suji)
• ¼ cup all-purpose flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• Water as needed
• Oil for deep frying or Air Fryer for a healthier option

• 1 tablespoon roasted cumin powder
• ½ teaspoon black salt
• ½ teaspoon chaat masala
• 1 teaspoon tamarind paste
• 1 teaspoon jaggery (optional, for a hint of sweetness)
• ½ teaspoon red chili powder
• 2 cups chilled water
• Fresh coriander leaves for garnish

• 1 boiled potato, mashed
• ½ cup boiled chickpeas
• ½ teaspoon cumin powder
• Salt to taste
• Chopped coriander leaves

Instructions:

1. In a mixing bowl, combine semolina, all-purpose flour, salt, and baking soda.
2. Add water gradually and knead into a stiff dough. Let it rest for 30 minutes.
3. Roll out the dough and cut small circles.
4. Fry in hot oil until golden and crisp, or air-fry using the Air Fryer at 180°C for 8-10 minutes.
5. In a bowl, mix roasted cumin powder, black salt, chaat masala, tamarind paste, jaggery, red chili powder, and chilled water.
6. Stir well and refrigerate for 15-20 minutes for enhanced flavor.
7. Mix mashed potatoes, chickpeas, cumin powder, salt, and coriander leaves.
8. Crack open the puris, fill them with the potato-chickpea mixture, and pour in the chilled jeera pani.
9. Serve immediately and enjoy the explosion of flavors!

Conclusion

Making Pani Puri at home lets you explore a variety of flavors while ensuring hygiene and healthier cooking methods. Whether you’re indulging in classic Golgappa or spicy Jeera Pani Puri, every bite is an explosion of taste! With Glen appliances like Air Fryers and OTGs, preparing these street-style delights becomes effortless and guilt-free. 

So, why wait? Bring home Glen India and enjoy chaat nights like never before!