The craving for Golgappa is so real and unpredictable, right? So, why not make them at home and munch them whenever you like? Therefore, my today’s special recipe is all about how to make Atta Golgappa and it’s tikha pani at home! You better note it down, okay?

Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all. Fill them with any flavoured water or tamarind chutney sweet chutney, tikha pudina Pani they create a party on your palate.

Moreover, you can also make dahi Puri from it. However, when we eat the ones made by the stalls, there’s always a concern about the hygiene. Hence, I tried this Golgappa Recipe at home and can very proudly say that they turned out just like the ones sold in market.

So without any further talks let’s start the recipe of Pani Puri or Golgappa.


For atta golgappa puris (puchka puri):

1 cup Whole wheat flour (atta)

1 cup Semolina (Sooji/Rava)

Water for kneading dough

Oil for deep frying

For The Teekha Phudina Paani

1 1/4 cups mint leaves (pudina)

1/2 cup chopped coriander (dhaniya)

2 tbsp lemon juice (nimbu ka ras)

1 tbsp roughly chopped green chillies (hari mirch)

1/2 tbsp roughly chopped Ginger (adrak)

2 whole black peppercorns (kali mirch)

1 tsp black salt (Kala namak)

1 1/2 tsp cumin seeds (jeera) powder

Salt to taste

Instructions to make golgappa puri:

1.In a bowl, mix whole wheat flour and semolina. Add little water at a time and knead it to form a dough. Dough should neither be too hard/thick nor too soft/thin or sticky. It should have medium.

2.Cover the dough with a damp muslin cloth or tea towel, keep it aside for 30 mins.

3.After 30 mins, divide the dough into 6 equal sized uniform balls.

4.Place the ball(one at a time) on a lightly floured surface. Roll out each ball into very thin circles uniformly. The thickness of each circle should not be more than 1.5 mm

5.With a help of a sharp steel glass or bowl having a diameter of 4 to 5cms cut out discs from the rolled circles.

6.Heat enough oil in a heavy bottom and deep kadhai till hot.

7.Once the oil is very hot, reduce the flame to medium and maintain it throughout. At this stage oil should be very hot.

8.Slowly and gently slide the discs into the oil and with the help of the back of a ladle slightly press it. This will make the puris to puff up.

9.Flip and fry till golden brown and crisp. (Do not fry too much or it will turn too dark)

10.Take the puris out and place them on absorbent paper.

11.Repeat the same for all the balls

For the teekha pudina pani


1.Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water.

2.Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.

3.Your teekha pudina pani is ready to serve.


1.Always cover the dough with a damp cloth even while rolling the puris. If the dough becomes dry, you will not be able to roll the dough easily.

2.Ensure that all the rolled puris are covered with a damp cloth. If the puris become dry, then the puris will not puff up.

3.The above tips comes from experience. Just before frying remove the damp cloth.

4.You could fry 4 to 7 puris at a time.

5.Do not add oil to the dough while kneading as the puris will become soft later.

6.The dough has to semi soft with gluten strands formed in them. There has to be elasticity in the dough. These factors give a crisp pani puri. The crispness stays even after the pooris are cooled and even later.

7.Maida or refined/all purpose flour is used for binding the dough. Avoid adding more maida to the dough. If the dough is not binding well, then you could add a few teaspoons more of maida. But don’t add too much.

8.The puris have to be thin. If you do not roll them thinly, then the puris won’t puff up well and will remain soft from within.

9.Fry the puris in moderately hot oil. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. Too hot oil will burn the puris.

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