By Akshara
February 28, 2026
Pani ke phulke, also known as golgappa or pani puri, are a popular festive snack. Crisp puris are filled with spiced potatoes and chickpeas, then dipped in tangy mint-tamarind water. They must be assembled just before serving to maintain crunch. The balance between sweet, spicy and sour flavours defines the experience.
For the besan phulke (pakoras): 1 cup besan (gram flour) ¼ tsp turmeric ¼ tsp red chilli powder A pinch hing Salt to taste Water to make thick batter Oil for deep frying For the spiced pani: 4 cups water 1 tsp roasted cumin powder ½ tsp black pepper powder ½ tsp red chilli powder ½ tsp black salt Salt to taste 1 tbsp tamarind pulp or ½ tsp dry mango powder A pinch hing
In a bowl, mix besan, turmeric, red chilli powder, hing and salt. Add water gradually to form a thick dropping batter.
Heat oil and drop small spoonfuls of batter. Fry until golden but not overly crisp. Drain on paper.
In a separate bowl, mix water with cumin, black pepper, chilli powder, black salt, tamarind and hing. Adjust tanginess. Chill well.
Once pakoras cool slightly, immerse them in the chilled spiced water for at least 30–45 minutes so they soften and absorb flavour.
Serve cold, spooning extra pani over each portion.