GOLGAPPE KA PANI | PANI FOR PANI PURI

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Golgappe, also known as Pani Puri, Puchka, Gup Chup and Batashe is undoubtedly, one of the most loved and popular street foods all across India. Its tantalizing flavors loaded with tongue-tickling chutneys, the spicy potato/chickpea masala and the khatta-meetha pani makes it an irresistible treat for every passionate street food lover.

   


GOLGAPPE KA PANI | PANI FOR PANI PURI


GOLGAPPE KA PANI | PANI FOR PANI PURI


Flavorful and tongue-tickling golgappas are a delight for every foodie; and let me tell you, me and my husband are no different when it comes to enjoying this soulful street delicacy atleast once a week. However, owing to the lockdown being carried across India due to COVID-19 outbreak, getting out and hogging on our favorite street food was simply impossible (I am sure most of you, would have missed these tongue-tickling waterballs too.. right? 😀) Well, missing them badly, I decided to make these golgappas at home and give a treat to my husband (as he is more fond of them than me). For making the golgappas, I used the recipe shared in my earlier post, almost a year back. CHECK OUT THE RECIPE OF SOOJI GOLGAPPA HERE. 

For the pani, I made two varieties, teekha (spicy) one and the meetha (khatta-meetha) one. Base for both of the them was same, only difference was that in the latter, I added a good quantity of the SWEET TAMARIND CHUTNEY. You can even add different flavors such as heeng, jeera, saunf etc. to the base for more varieties of water. Listed below is the complete details of the base version of golgappe ka pani.


INGREDIENTS

  • Coriander leaves - 1 cup
  • Mint leaves - 1/2 cup
  • Green chilies - 2 to 3
  • Ginger - 1/2 inch
  • Salt - as per taste
  • Black salt/kala namak - 1 to 2 tsp
  • Bhuna jeera powder - 1/2 tsp
  • Chaat masala - 2 tsp
  • Amchoor - 1/2 tsp
  • Red chili powder - 1 tsp
  • Lemon juice - 1 tbsp
  • Sweet Tamarind Chutney - 2 to 3 tbsp
  • Chilled Water - 6 to 8 cups
P.S - If making meetha pani, add 5 to 6 tbsp of sweet tamarind chutney in the water (the amount would depend on the sweetness of chutney). You can also add some sugar along with tamarind chutney if it is less on the sweeter side. Also, please feel free to adjust the salt and spice level as per your taste preference.  



GOLGAPPE KA PANI | PANI FOR PANI PURI



GOLGAPPE KA PANI | PANI FOR PANI PURI



METHOD

  • Take all ingredients except water in a jar.
  • Blend to a smooth paste.
  • Add water and refrigerate for good 5 to 6 hours, golgappas taste best with chilled water.
  • Serve along with boiled and spiced potato/chickpea mixture.


GOLGAPPE KA PANI | PANI FOR PANI PURI

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