11 Street Food Classics You Can Make Safer (and Tastier) at Home

2. Pani Puri (Gol Gappa): Safe Water, Bright Flavors

Pani puri is all about the punch of the flavored water, but that liquid is where safety matters most. Always use filtered or bottled water when you mix the pani, and boil the water if your source is questionable. Acidic elements like lemon or tamarind and a touch of salt help the flavor while slowing bacterial growth, but they don’t replace proper chilling. Prepare chutneys and keep them chilled until serving; cool them quickly after cooking and store in the fridge. If you plan to serve guests, set up a self-serve station with small bowls for fillings so everyone assembles their own puri — that limits double-dipping and keeps things hygienic. Keep the fried puris dry and sealed until just before serving so they stay crisp. For an at-home twist, offer pre-portioned tiffin-style trays: a small bowl of pani, a ramekin of chutney, and a chilled filling cup. This preserves the fun and keeps safety front-of-mind, especially when feeding kids or larger groups.