Pani Puri Nepali Style – Spicy Street Snack You’ll Love

If you've ever strolled through a bustling market street in Nepal, the loud crunch, tangy flavors, and excited chatter around Pani Puri stalls are unforgettable. This spicy street snack, known locally as Golgappa or Phuchka in neighboring regions, gets a Nepali twist with uniquely flavored fillings and homemade tangy pani (spiced water). Crisp puris filled with potatoes, lentils, chutneys, and spicy water—what’s not to love?

Perfect for gatherings or a spicy treat at home, Pani Puri Nepali Style is an explosion of flavors in every bite.

👉 Spice up your snack game and impress your guests with homemade Pani Puri Nepali Style—a crunchy, tangy delight you won’t forget!

Table of content

1. What Makes Nepali Pani Puri Unique?

2. Ingredients You’ll Need to Make Nepali Pani Puri at Home

3. How to Assemble and Serve Nepali Style Pani Puri

4. Serving Tips & Flavor Variations

1. What Makes Nepali Pani Puri Unique?

While India may have popularized it, Pani Puri in Nepal has its own flavor profile. What sets it apart?

• The pani (spicy water) is often infused with timur (Nepali Sichuan pepper), making it tingly and aromatic.

• Tamarind and mint chutney adds depth and complexity.

• Fillings can include spiced potatoes, mattar (dried peas), and even a spoonful of bhujiya or curd.

• Nepali street vendors often serve it with a side of spicy pickled radish or chili paste.

2. Ingredients You’ll Need to Make Nepali Pani Puri at Home

For the puris (or buy pre-made for ease):

• Semolina (suji) – ½ cup

• All-purpose flour – 2 tbsp

• Salt – a pinch

• Water to knead

• Oil for deep frying

For the filling:

• 2 medium potatoes, boiled and mashed

• ½ cup boiled dried peas or chickpeas

• 1 tsp chili powder

• 1 tsp roasted cumin

• 1 tsp chopped coriander

• Salt to taste

For the pani (spicy water):

• 1 tbsp tamarind paste

• 1 cup cold water

• ½ tsp timur (Nepali Sichuan pepper)

• 1 tsp mint leaves

• 1 green chili

• Salt and black salt

• Optional: lemon juice

3. How to Assemble and Serve Nepali Style Pani Puri

1. Prepare the puris: If making from scratch, knead and roll the dough thin. Cut into circles and deep fry until puffed and crisp. Let cool.

2. Mix the potato filling: Mash boiled potatoes with peas and spices. Keep it moist but not watery.

3. Blend the pani: Mix tamarind paste, water, mint, chili, timur, and lemon juice. Chill for 30 mins for full flavor.

4. Assemble: Crack the top of each puri, fill with potato mix, and dunk or pour in the pani. Eat immediately for max crunch!

4. Serving Tips & Flavor Variations

• Add a spoon of yogurt for a creamy “dahi puri” twist.

• Serve with Nepali achar like mula ko achar (pickled radish) for a spicy kick.

• Sweet tooth? Mix a bit of jaggery or date syrup into the tamarind water for balance.

• For parties, serve components separately so guests can make their own.