golgappa pani recipe

Golgappa Masala Water Recipe – Pani for Pani Puri

Pani for Pani Puri – golgappa Masala Water Recipe – Fuchka Spicy Water

Gol gappa masala water served along gol gappas is prepared with numerous flavors. Crisp and crusty gol gappas filled with potatoes, sweet chutney and chilled flavored water make a perfect and great snack anytime of the day. The most relishing part about these gol gappas is its water which comes in numerous flavors. You keep on going eating these tempting gol gappas till you can eat no more! We all often are so tempted by the flavors of water served with gol gappas that we could not resist our self from having more.

Today I have three most popular types of water relished most, along with gol gappas and taste super duper tasty. For making the different flavors, a basic masala is needed. One is mango khatai pulp and second ground coriander and few spices paste. Just use this basic masala, along with some salt and prepare as many types of water for gol gappas. Here’s the recipe for three varieties of gol gappa pani to tantalize your taste buds. Enjoy!

Directions

Getting Ready:

  1. Start with washing the dry mango chunks thoroughly and soak them in water for 3 hours until soft.


2. Now clean and remove stalk from coriander leaves. Wash them thoroughly and chop roughly.

Making:

3. Finely grind the soaked mango chunks to a smooth paste in mixer grinder. Sieve it through a strainer and collect the paste in a bowl.


4. Take the green coriander leaves in a mixture jar, followed by green chilli, black pepper, ginger paste or chopped ginger chunks, mint powder and some water.


5. Grind finely to make a smooth paste. Take it out in a bowl. These are the basic masala for gol gappa pani.


6. For spicy pani puri water, take mango khatai paste, coriander paste and 1 liter water into a big bowl. Mix everything really well.


7. Then add black salt, plain salt and roasted cumin powder. Give it a stir. Spicy water is ready.


8. For sweet-sour pani puri water, take mango khatai paste, coriander paste along with black salt, plain salt, fennel powder, cardamom powder, roasted cumin powder, sugar and 1 liter water in a big mixing bowl.


9. Mix well until sugar dissolves completely. Yummy sweet-sour water is also ready.


10. Lastly, for lemon-asafoetida mix pani puri water, in a big bowl take lemon juice and add asafoetida to it.


11. Then add coriander masala, roasted cumin powder, black salt, plain salt and 1 liter water.


12. Stir until sugar dissolves completely. Lemon-asafoetida water is ready too!

 

Serving:

13. Garnish all the three most popular and lip smacking spicy, tangy and sweet water for the gol gappas with boondi and relish eating. Take a gol gappa, break it little in the center, stuff with some masala potato filling and drench the gol gappas in any of the three water and put it straight in your mouth.

Suggestions

  • Instead of mango khatai you can use mango powder. Soak it and boil it for a while. Tangy pulp is ready. Tamarind pulp can also be used for making gol gappa water.
  • For making 1 liter each
  • Time – 35 minutes

Golgappa Masala Water Recipe - Pani for Pani Puri golgappa pani recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mango khatai – 50 grams (soaked)
  • Green coriander – 100 grams
  • Green chilly – 6-8
  • Black pepper powder – ½ tsp
  • Ginger – ⅕ tsp (paste)
  • Dry Mint powder – 2 tsp or 1 small bunch fresh mint leaves
Instructions
  1. Start with washing the dry mango chunks thoroughly and soak them in water for 3 hours until soft.
  2. Now clean and remove stalk from coriander leaves. Wash them thoroughly and chop roughly.
  3. Finely grind the soaked mango chunks to a smooth paste in mixer grinder. Sieve it through a strainer and collect the paste in a bowl.
  4. Take the green coriander leaves in a mixture jar, followed by green chilli, black pepper, ginger paste or chopped ginger chunks, mint powder and some water.
  5. Grind finely to make a smooth paste. Take it out in a bowl. These are the basic masala for gol gappa pani.
  6. For spicy pani puri water, take mango khatai paste, coriander paste and 1 liter water into a big bowl. Mix everything really well.
  7. Then add black salt, plain salt and roasted cumin powder. Give it a stir. Spicy water is ready.
  8. For sweet-sour pani puri water, take mango khatai paste, coriander paste along with black salt, plain salt, fennel powder, cardamom powder, roasted cumin powder, sugar and 1 liter water in a big mixing bowl.
  9. Mix well until sugar dissolves completely and we are done with making yummy sweet-sour water.
  10. Lastly, for lemon-asafoetida mix pani puri water, in a big bowl take lemon juice and add asafoetida to it.
  11. Then add coriander masala, roasted cumin powder, black salt, plain salt and 1 liter water.
  12. Stir until sugar dissolves completely. Lemon-asafoetida water is ready too!
  13. Garnish all the three most popular and lip smacking spicy, tangy and sweet water for the gol gappas with boondi and relish eating. Take a gol gappa, break it little in the center, stuff with some masala potato filling and drench the gol gappas in any of the three water and put it straight in your mouth.

 

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