Pani Puri is the dish that stops conversations. "Pani" means water, "puri" means the crispy, hollow, ping-pong-ball-sized shells made from semolina. You crack a small hole in the top, stuff it with spiced mashed potato and chickpeas, then submerge the whole thing in pani — a bright, herb-infused water. Choose your pani: our bold, green chilli-forward Spicy version, or our gentler Sweet n Sour version, built on tamarind and jaggery with just a touch of chilli. Either way, the entire puri goes in your mouth at once — an immediate burst of crunch, tang, and freshness. Known as Golgappa in Delhi and Puchka in Kolkata — every region in India claims the definitive version and its own fierce loyalists. This is ours.
Key Ingredients
Semolina puris (hollow crispy shells)Spiced potato & chickpea fillingChoice of tangy pani (Spicy or Sweet n Sour)Chaat masalaBlack saltFresh coriander