Viral Pani Puri Recipes You Need to Try - And How Your Cooktop Makes a Difference!

Pani Puri is the most favourite guilty pleasure for us Indians. But guess what makes it not guilty?

Homemade pani puri. Yes, the tiny crispy balls made of semolina, packed with flavours has an entire nation obsessed!

And if you are someone who loves experimenting and using different variations in your recipes then you are at the right place.

These Pani Puri recipes which recently became popular on social media platforms by culinary enthusiasts.

Trust us, you don’t want to miss these! So, grab your apron and let’s dig into the world of next-level Pani Puri magic! 

Different Pani Puri Variations Across India 

From Mumbai’s spicy Ragda Pani Puri to Delhi’s crispy Golgappa and Kolkata’s tangy Puchka, every region in India has its own delicious take on this beloved street food. 

1. The Classic Pani Puri Recipe

Credits: Glen India 

In Maharashtra, Pani Puri is a staple at snack stalls, loved for its sweet, spicy, and tangy water. But this one is an all India favourite. 

Ingredients

For the Puris:

• 1 cup semolina (sooji)
• ¼ cup all-purpose flour (maida)
• A pinch of salt
• Water (as required)
• Oil for deep frying

For the Pani:

• 1 cup mint leaves
• ½ cup coriander leaves
• 1-inch ginger piece
• 2 green chilies
• 1 tsp black salt
• 1 tsp roasted cumin powder
• 1 tbsp tamarind pulp
• 3 cups cold water
• Ice cubes

For the Stuffing:

• 2 boiled potatoes (mashed)
• ½ cup boiled chickpeas
• ½ tsp chaat masala
• ½ tsp black salt
• Finely chopped onions (optional)

Instructions

Step 1: Prepare the Puri Dough

1. Mix 1 cup semolina (sooji), ¼ cup all-purpose flour (maida), and a pinch of salt.
2. Add water and knead until you get a firm dough.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Roll and Fry the Puris

1. Make small portions of the dough like small balls.
2. Roll out each ball into thin, round discs using a rolling pin. (around 2 inches in diameter).
3. Heat oil in a deep pan over medium heat.
4. Once the oil is hot, gently slide in the puris one by one. 
5. Press each puri slightly with a slotted spoon; this helps them puff up.
6. Fry until golden brown and crispy, then drain on paper towels.

Tip: Do not overcrowd the pan with puris while frying. 

Step 3: Make the Spiced Pani (Water)

1. Blend 1 cup mint leaves, ½ cup coriander leaves, 1-inch ginger, 2 green chilies, 1 tsp black salt, 1 tsp roasted cumin powder, and 1 tbsp tamarind pulp in a blender with ½ cup water.
2. Strain the mixture and add 3 cups cold water and ice cubes.
3. Mix well and refrigerate for 30 minutes for enhanced flavor.

Step 4: Prepare the Filling

1. Mash 2 boiled potatoes in a bowl.
2. Add ½ cup boiled chickpeas, ½ tsp chaat masala, ½ tsp black salt, and mix well.
3. Finely chop onions (optional) and mix them into the filling.

Serve: Crack open the top of each puri using your thumb and fill with the potato-chickpea mixture. Dip the filled puris into the chilled spicy Pani and enjoy immediately!

2. Puchkas - The Kolkata Special

Credits: Glen India

Puchkas are Kolkata’s pride when it comes to street food. Unlike regular Pani Puri, these have a slightly different stuffing and tangier water.

What Makes It Special?

• The stuffing includes mashed potatoes, black chana, and a special blend of Bengali spices.
• The Pani is flavored with tamarind, black salt, and gondhoraj lemon for an extra zing.

Cooktop Tip: Boiling potatoes and chana requires a steady flame, making a gas stove with flame control ideal for this recipe.

3. Pani Ke Batashe - The Gujarat's Favorite

Credits: Glen India

Pani Ke Batashe are famous in North India, especially in states like Uttar Pradesh and Rajasthan. They are slightly bigger in size and have an extra crunchy texture.

How It’s Made:

• The stuffing is spicier with more green chilies and black salt.
• The Pani is often served in two varieties—spicy and sweet (meetha pani).

Cooktop Tip: For boiling tamarind and spices efficiently, an even-heating cooktop ensures proper extraction of flavors.

4. Gup Chup - The South & Central Indian Delight

Credits: Glen India

Gup Chup is popular in Odisha, Chhattisgarh, and Hyderabad. These are smaller than regular Golgappas and have a lighter, crispier texture.

How It’s Different:

• The stuffing is usually simple, made with boiled white peas and light spices.
• The Pani has a balanced mix of tangy, spicy, and sweet flavors.

Cooktop Tip: A good gas cooktop with precise heat control helps simmer the Pani ingredients perfectly without making them bitter.

5. Golgappa - The Delhi Style Pani Puri

Golgappa is the most commonly known version of Pani Puri in Delhi and Punjab. The puris are slightly thicker and filled generously with stuffing.

Why Is It Popular?

• The stuffing includes spicy mashed potatoes with a dash of chana.
• The Pani is available in multiple flavors, from hing (asafoetida) to raw mango.

Cooktop Tip: When preparing different flavored Pani, an induction cooktop can help maintain precise temperatures for simmering without overcooking.

6. Ragda Pani Puri - The Mumbai Twist

Credits: Glen India

Unlike the traditional potato stuffing, Ragda Pani Puri is filled with a delicious, soft white pea curry known as Ragda.

Ingredients for the Ragda:

• 1 cup dried white peas (soaked overnight)
• 1 tsp turmeric
• 1 tsp chaat masala
• ½ tsp black salt
• ½ tsp cumin powder

How to Make It:

• Pressure cook the soaked white peas with turmeric until soft.
• Mash slightly and mix in the spices.
• Use this as a warm stuffing inside the puris.

Cooktop Tip: A cooktop with high heat efficiency helps pressure-cook the peas quickly without making them mushy.

7. Meetha Pani - The Sweet & Tangy Favorite

Credits: Glen India

Not everyone enjoys spicy Pani, and that’s where Meetha Pani comes in! This version uses a refreshing tamarind-jaggery-based water that balances the heat from spicy fillings.

How to Make Meetha Pani:

• Soak ½ cup tamarind in warm water and extract the pulp.
• Add ½ cup jaggery and boil until it dissolves.
• Mix in roasted cumin powder, black salt, and cold water.

Cooktop Tip: Induction cooktops are perfect for controlled boiling, ensuring the tamarind-jaggery mix doesn’t over-reduce or burn.

Why Your Cooktop Matters for Perfect Pani Puri?

A precise way to make perfect Pani Puri depends on an optimal performance of your cooktop because it enables:

Consistent heating

 For deep-frying puris to a golden perfection.

Precise temperature control

Temperature precision is crucial because it helps cooking puris to perfection by adjusting the heat of the cooktop.

Energy efficiency

Saves time and ensures your ingredients retain their flavors.

Final Thoughts

In India Pani Puri is more than a street food, it is an emotion. Every place in India has its own variation. People who have a tight schedule, they can try pani puri recipes made with an air fryer as well.

No matter which style of Pani Puri appeals to you the most, you can improve your cooking process with a suitable cooktop. Your Pani Puri experience improves significantly by using Glen India's cooking device which assures crispy and delicious cooking results every time.The Glen cooktop is waiting for you to use it in your cooking experience today.