Pani puri, also known as golgappa or puchka ... Heat oil in a pan for deep frying. Once the oil is hot, fry the puris in batches, ensuring they puff up. Fry until they turn golden and crispy.

This recipe uses ready-made puris ... Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and ...

The coin-operated pani puri machine has six nozzles, potato dispenser and gives out puris one at a time. It also makes ready-to-make pani ... cut them into puris, fry and store them.

Japanese content creator Koki Shishido, who hails from Tokyo and now resides in Mumbai, recently introduced his grandparents to a beloved Indian street food—pani puri. But instead of simply ...

The new Google Doodle is celebrating the world record for most number of flavours of pani puri water served by a restaurant. On July 12, 2015, a restaurant named Indori Zayka in Indore ...

You don’t have to be Sherlock Holmes to decode why pani puri aka golgappa tastes so delectable ... But some men are ready to challenge the stereotype. Not by minding their sanitary habits ...