Kolkata-Style Puchka (Pani Puri) Recipe | How To Make Puchka At Home

Kolkata’s iconic Puchka recipe! Learn how to make authentic Kolkata-style Puchka (Pani Puri) at home with this easy recipe. No pudina? No problem! This pani puri pani recipe uses tamarind pulp & lemon juice instead.

Puchka (phuchka or fuchka), the iconic street food of Kolkata, is a flavorful and refreshing snack that’s easy to make at home. Also known as Pani Puri,Golgappa, Pani Batasha or Gupchup in other parts of India, Kolkata’s version boasts a unique twist. In this post, I have shared a simple recipe to make Puchka at home.

Pujo memories lane! Remember the Puchka stalls outside pandals? Relive those moments with this easy Puchka recipe! Try now & make this Pujo unforgettable!

Want to know the difference between puchka and golgappa? Watch the video!

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Prep Time: 15 min | Cook Time: 2 min | Total Time: 17 min

Serves: 4 people

Ingredients:

For Puchka Masala:

½ tsp black peppercorns/kali mirch

¼ tsp fenugreek seeds/methi dana

½ tsp carom seeds/ajwain

1 tbsp coriander seeds/dhaniya

1 tsp cumin/jeera

4 clove/laung

2 small bay leaves/tej patta

2-3 dried red chilli/lal mirch

1 tbsp dry mango powder/amchur

For puchka pani:

½ cup tamarind/imli, (⅓ cup tamarind soaked in ½ cup water)

1 tbsp green chilli/hari mirch paste

1-2 tbsp lemon/nimbu juice

1 tbsp puchka masala

1 tbsp chaat masala

½ tbsp red chilli powder/lal mirch

½ tbsp black salt/kala namak

3-4 tbsp chopped fresh coriander leaves/dhaniya

1-litre water, chilled

For the potato filling:

4-5 or 1.5 cups boiled potato/aloo

2-3 tbsp tamarind/imli pulp

1-2 tbsp lemon/nimbu juice

1 tbsp puchka masala

½ tbsp roasted cumin/jeera powder

1 tsp black salt/kala namak

½ tsp red chilli powder/lal mirch

1 tsp crushed green chilli/hari mirch

½ cup white peas/matar, soaked

Other ingredients:

10-20 atta puri/puchka/golgappe

5-6 ice cubes

Instructions:

To make the puchka masala:

Heat a pan over medium flame, add black peppercorns, fenugreek seeds, carom seeds, coriander seeds, cumin, clove, bay leaf, and red chilli. 

Dry roast for 1-2 minutes or until fragrant. Allow it to cool down. Grind to a fine powder.

Add dry mango powder and mix it well.

To make the puchka pani:

In a bowl, add tamarind pulp, green chilli paste, lemon juice, puchka masala, chaat masala, red chilli, black salt, and coriander leaves. Mix well.

Pour water and mix again.

To make the potato filling:

In a bowl, add boiled potatoes, tamarind pulp, lemon juice, puchka masala, cumin powder, black salt, red chilli and green chilli. Mash everything well.

Add matar. Mix well.

To assemble the puchka:

Add ice cubes to the puchka pani.

Add 3-4 tbsp of puchka pani to the potato filling. Mix well.

Poke a hole in the puri with your thumb, fill it with potato mixture and then dip it into the puchka water. Serve it immediately.

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Happy Cooking!