Khatti Meethi (Sour and Sweet) Pani Puri

Khatti Meethi (Sour and Sweet) Pani Puri
In today’s article, we will know about Khatti Meethi (Sour and Sweet) Pani Puri

Pani puri, also referred to as gol gappa, is a popular road meal in India and Pakistan. It consists of a small, deep-fried spherical pastry manufactured from semolina or flour, filled with an aggregate of mashed potatoes, onions, and chickpeas, and topped with tamarind or mint chutney and numerous spices. The pastry is usually stuffed by way of hand and served with a side of spiced water, that is poured into the pastry simply before consuming. Pani puri is regularly enjoyed as a snack or appetizer.

History of Pani Puri

Pani puri has an extended history inside the Indian subcontinent, with its origins dating back to historical instances. The dish is thought to have originated in the northern location of India, where it changed into traditionally made with an easy filling of mashed potatoes and spices.

Over time, the dish developed and started to comprise extra substances inclusive of chickpeas, onions, and tamarind or mint chutney. The dish also unfolds to different parts of India and Pakistan, where it became a popular road food.

It’s far believed that pani puri turned into first served in royal courts throughout the Mughal technology and then later it became picked up via road carriers and avenue food subculture. These days, pani puri is a popular and liked snack loved by way of human beings of all ages and backgrounds and can be found at road meal stands and carriers at some stage in India, Pakistan, and also in different countries wherein the Indian diaspora is present.

Pani Puri Recipe

Here’s a recipe for making pani puri at home: –


  • 1 cup semolina or quality flour
  • 1/2 cup all-reason flour
  • Half of a teaspoon salt
  • 2 tablespoons oil
  • 1 cup mashed potatoes
  • 1 cup boiled and mashed chickpeas
  • Half a cup of finely chopped onions
  • 1/four cup tamarind chutney
  • 1/four cup mint chutney
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • Salt to taste
  • Oil for deep frying
  • 2 cups water
  • 1/four cup tamarind paste
  • 1/four cup mint leaves
  • 1/four cup cilantro leaves
  • 2 green chilies
  • Salt and sugar to taste


  1. In a large mixing bowl, integrate the semolina or excellent flour, all-purpose flour, salt, and a couple of tablespoons of oil. Slowly add water and blend until an easy dough is fashioned. Cover the dough and permit it relaxation for a minimum of 30 minutes.
  2. In every other blending bowl, combine the mashed potatoes, chickpeas, and onions. Upload the cumin powder, chaat masala, and salt to flavor. Blend properly and set aside.
  3. To make the tamarind and mint chutney, mix the tamarind paste, mint leaves, cilantro leaves, green chilies, salt, and sugar in a blender until clean.
  4. Divide the dough into small balls, and with the usage of a rolling pin, roll out every ball into a small circle.
  5. Heat oil in a deep-fryer or massive pan over medium-high heat. Carefully drop the circles of dough into the hot oil and fry till golden brown and crispy.
  6. Cast off the fried pastry shells from the oil and allow them to cool on a paper towel to dispose of extra oil.
  7. To assemble the pani puri, carefully make a small hollow within the middle of each fried pastry shell. Fill every shell with a spoonful of the potato aggregate, and pinnacle with a small amount of tamarind and mint chutney.
  8. In a separate bowl, mix the water, tamarind paste, mint leaves, cilantro leaves, green chilies, salt, and sugar.
  9. To serve, cautiously pour some of the spiced water into each crammed pastry shell. Pani Puri is ready to serve.

Note: you may also make pani puri with ready-made puri available in Indian or Pakistani stores.

What is the taste of Pani-Puri?

Pani puri has a unique and complicated taste that is a mixture of candy, bitter, spicy, and tangy. The pastry shell is crispy and crunchy, whilst the filling is soft and mashed with a mix of spices and flavorful elements like mashed potatoes, chickpeas, and onions. The tamarind and mint chutney offers it a sweet and tangy taste. The water used to fill the puri is also spiced with cumin, black salt, green chili, and other spices which gives it a unique taste. The mixture of some of these flavors creates a unique and scrumptious taste that is difficult to duplicate. The flavor is often defined as a burst of flavors in the mouth, with a crispy exterior and soft indoors, and a balance of sweet, sour, salty, and highly spiced flavors.

Similarly to the candy, bitter, highly spiced, and tangy flavors, Pani Puri additionally has a distinct texture. The pastry shell is crispy and crunchy, providing a fulfilling evaluation of the tender and mashed filling. The spiced water this is poured into the puri adds a fresh and cooling element to the dish, which facilitates the stability of the spicy and tangy flavors.

One of the key traits of Pani Puri is its playfulness with textures and taste, it’s an ideal balance of different textures and flavors that makes it so impossible to resist. The mixture of the smooth and clean filling, the crispy shell, and the refreshing spiced water create a unique and enjoyable enjoyment with every chunk.

Pani Puri is likewise acknowledged for its specific use of herbs and spices, which offers it a unique flavor and aroma. The usage of cumin, chaat masala, black salt, and other spices within the filling and the spiced water, add a depth of flavor and aroma that units it apart from other street meals.

Pani Puri is a scrumptious and specific dish this is cherished using many for its complex flavors, textures, and aromas. The mixture of sweet, sour, highly spiced, and tangy flavors, with the crispy and gentle textures, make it a satisfying and exciting enjoy.

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