Potato and chickpeas are the classic, but the filling is where you can get creative with your pani puri, golgappe or puchka. Here are seven ideas to try at home.
- Potato and chickpea. The all-time favourite. Mash lightly and add a pinch of salt.
- Sprouted moong. Light, fresh and a little nutty. Boil until just tender.
- Ragda. A warm, mild white-pea curry that gives Mumbai-style pani puri its comforting depth.
- Boondi. Tiny crisp pearls that soak up the pani. Add them just before serving.
- Sweet curd. A spoon of lightly sweetened curd cools down the spicy pani.
- Sev and onion. Fine sev and chopped onion for crunch and bite.
- Sweet corn. Boiled corn with a squeeze of lemon and a pinch of chaat masala makes a fun, kid-friendly filling.
Mixing it up
Offer two or three fillings at your next gathering and let everyone build their own. Pair a milder filling with the spicy pani, or the other way round.
For the best result, keep the filling cool or at room temperature, except ragda, which can be warm. Get Tingle Mix pani masala and start experimenting with your favourite golgappe or puchka filling.