Pani puri, also known as golgappa or puchka ... and salt. Gradually add water to make a firm dough. Knead the dough for about 5-7 minutes until smooth. Let it rest for 30 minutes.

Pani Puri is a street food classic in India. But what makes it irresistible is the tangy, spicy water. If you're craving some, new twists to your pani puri, we've got 5 recipes that will level up your ...

Add all of the pani paste ingredients to ... the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate. Make a small hole in each puri and arrange on a serving plate.

Then add 4 cups cold water along with some ice to combine the flavours. Refrigerate the gol gappe ka pani for 30 mins for the flavours to dissolve. Serve cold in crispy puris and spicy aloo to make it ...