Homemade Pani Puri Recipe -Calcutta Style Puchka Recipe

Try the delicious & authentic Calcutta Style Pani Puri Recipe that you will love to make in your kitchen. Make this for the festival of holi or diwali when you have friends and family over.

Archana Doshi
Homemade Pani Puri Recipe -Calcutta Style Puchka Recipe
5782 ratings.

Calcutta Style Puchkas also known as Pani Puri and Golgappa is a simple and delicious recipe to make at home. This recipe is inspired from the streets of Calcutta. These Pani Puri or Puchka as they are called in Calcutta are the best street food you can have in India on a hot summer day, a rainy day, a gloomy day, basically a day you want your mood to be uplifted. It is a spicy, tangy and thirst quenching street food that brings people together from all communities in India on the streets.

I have in this recipe linked how to make homemade Puri for the Pani Puri as well. After years of experimentation, I have arrived at simply the best Puri's you can ever make at home.

If you have never tried Pani Puris or Golgappas or Puchka at home, then it's better you try them on the streets of India to understand its true flavors. As I mentioned this recipe is the Calcutta Style Puchka that you will find on the streets of Calcutta.

If you like Indian Snacks & Street Food, you must try some of our favorites like 

  1. Dahi Vada Recipe
  2. Aloo Tikki Recipe
  3. Chole Aloo Tikki Chaat Recipe
  4. Dabeli Recipe

Cuisine: Bengali Recipes
Course: Snack
Diet: Vegetarian
Equipments Used: Steel Mixing Bowl
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 20 Homemade Puri , or store bought puri's
  • 1 cup Sweet Chutney (Date & Tamarind)
  • Ingredients for the Pani
  • 2 sprig Mint Leaves (Pudina) , finely chopped
  • 3 sprig Coriander (Dhania) Leaves , finely chopped
  • 2 Green Chilli , ground to paste, I use a motor and pestle to make this paste
  • 1/2 teaspoon Red chilli powder
  • 1 cup Tamarind Water
  • 1 teaspoon Cumin powder (Jeera) , roasted
  • 1 teaspoon Rock Salt
  • 1 teaspoon Chaat Masala Powder
  • Ingredients for the filling
  • 1/2 cup Kala Chana (Black Chickpeas) , boiled
  • 2 Potatoes (Aloo) , boiled and mashed
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Rock Salt
  • 1 teaspoon Muri Masala , (optional – but a must for the Calcutta style, the recipe of which is a trade secret to the street vendors)
  • Salt , to taste

How to make Homemade Pani Puri Recipe -Calcutta Style Puchka Recipe

  1. To begin making the Calcutta Style Puchkas Recipe (Pani Puri Recipe) by following the procedure below

Procedure to prepare the Pani for the Pani Puri.
  1. Combine all the ingredients together adding 2 cups of water.

  2. Adjust the salt and seasonings to suit your taste of the pani mixture

  3. Refrigerate the pani mixture until you are ready to serve.

Method for Filling of the Pani Puri / Puchka
  1. Combine all the ingredients for the pani puri in a large bowl.

  2. Stir all the ingredients together for the pani puri filling, check the salt and spices and adjust to suit your taste. Transfer the pani puri filling to a serving dish and keep aside. This can be refrigerated until you are ready to serve.

Serving the Puchka/ Pani Puri’s / Golgappa
  1. Tap the Puri at the center lightly to make a half inch hole in it.

  2. Add about 1 teaspoon of the filling into the puri. Dip the filled puri into the spicy tamarind water and serve.

  3. You can optionally add 1/2 a teaspoon of date tamarind chutney and finely chopped onion into each puri before dipping into the spicy tamarind water. Eat immediately.

  4. Do give the Calcutta Style Puchka (Pani Puri /Golgappa) Recipe a try in your kitchen and make it for one of your parties or tea time snack with friends and family

  5. The date tamarind chutney is optional for people who do not like the sweet taste along with the sour taste. Some like the pani to be chilli hot some like it sweet and hot, some like it just sweet. So alter the Pani Puri/ Puchka to your taste and have fun.

Archana Doshi

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Last Modified On Wednesday, 03 October 2018 15:05
     
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