4 Flavours of Golgappa Pani Recipe

Golgappa Water recipe with step by step photos and video recipe – served along gol gappas and 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 any time of the day.

I believe that Golgappe ka Pani should be made as versatile as possible. Each of the Golgappa Pani was flavoured differently and gave the golgappa a unique twist.

Hence, by using adrak (ginger), hing (asafoetida) and lehsun (garlic). I have tried to infuse as much variety and flavours in an otherwise usual set of flavoured water.

The asafoetida here gives a lovely flavour to the pani. This pani tastes best served chilled along with puris and an aloo stuffing.

It is also said that this pani is very healthy and good for digestion. It’s also best to make the panipuri and serve your family with the fresh chaat at home as the water used by the chaat vendors might not be mineral water.

The method to make other ingredients for this Golgappa Pani Recipe :

Suji Golgappa Puri Recipe :- Suji Golgappa Puri are prepared with semolina, flour, salt, and baking soda. The ones made with suji is called as suji golgappa puri or suji ke golgappe.

Puchka Aloo Masala Recipe :- Pani puri aloo masala served along gol gappas is prepared with numerous variations. Crisp and crusty gol gappas filled with potato masala, sweet chutney and chilled flavored water make a perfect and great snack any time of the day.

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#Serving Suggestion:  Serve these golgappa pani at a chaat party along with crispy puris and an aloo stuffing

⇒Do give this recipe a try and share your comments below with me.

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4 Flavours of Golgappa Pani Recipe

Golgappa Water is served along gol gappas and 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 any time of the day.
Course Drinks, Snacks
Cuisine Indian, Street Food
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Author Achala

Ingredients

main ingredient for 3 water :

  • 1 cup seedless tamarind Imli
  • 1 cup water for soaking tamarind

for hing water :

  • 1/3 cup tamarind pulp
  • 1 tsp asafoetida
  • 1/2 tsp black salt
  • 1/2 tsp roasted cumin powder
  • 2 tsp powdered sugar
  • 1 cup water

for spicy hing water :

  • 1/3 cup tamarind pulp
  • 1/4 cup coriander leaves roughly chopped
  • 2 green chillies chopped
  • 1 tsp asafoetida
  • 1/2 tsp black salt
  • 1/2 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 1 cup + 1 tbsp water

for ginger water :

  • 1/3 cup tamarind pulp
  • 2 tbsp ginger chopped
  • 1/2 tsp black salt
  • 1/2 tsp red chilli powder
  • 1/2 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 1 cup + 1 tbsp water

for garlic water :

  • 1 tbsp garlic chopped
  • 1/2 tsp black salt
  • 1 tsp red chilli powder
  • 1/2 tsp roasted cumin powder
  • 1 cup + 1 tbsp water

for serving :

  • 20-25 golgappa puri
  • 1/2 cup dry black chana

Instructions

getting ready:

  • Collect all the required ingredients.
  • Soak 1 cup tamarind in 1 cup water overnight or for 4 to 5 hours in a small bowl.
  • With your hands, squeeze the pulp from the tamarind in the same bowl.
  • Now take another bowl and a strainer and strain the tamarind to discard fibers and residues.
  • Press mashed tamarind with the spoon while straining to get more pulp out.
  • Total tamarind pulp I got 1 cup.
  • Divide into three parts. We will use this tamarind pulp only in three waters.

making hing water :

  • To begin making the hing pani, take a bowl and add 1/3 cup tamarind pulp.
  • Now add asafoetida, black salt, roasted cumin powder and powdered sugar.
  • Give it a stir.
  • Then add 1 cup water and mix well.
  • Check the salt and spices and adjust to suit your taste.
  • Hing Pani is ready. You can refrigerate this and serve chilled.

making spicy hing water :

  • To begin making the spicy hing pani, take a mixer grinder and add chopped coriander leaves and green chillies.
  • Now add black salt, chaat masala, roasted cumin powder, and asafoetida.
  • Then add 1 tbsp water.
  • Grind this to a smooth thick paste.
  • Transfer this paste in a bowl.
  • Now add 1/3 cup tamarind pulp.
  • Add 1 cup water and mix well.
  • Check the salt and spices and adjust to suit your taste.
  • Spicy Hing Pani is ready. You can refrigerate this and serve chilled.

making ginger water :

  • To begin making the ginger pani, take a mixer grinder and add chopped ginger.
  • Now add black salt, roasted cumin powder, red chilli powder, and chaat masala.
  • Then add 1 tbsp water.
  • Grind this to a smooth thick paste.
  • Transfer this paste in a bowl.
  • Now add 1/3 cup tamarind pulp.
  • Add 1 cup water and mix well.
  • Check the salt and spices and adjust to suit your taste.
  • Ginger Pani is ready. You can refrigerate this and serve chilled.

making garlic water :

  • To begin making the garlic pani, take a mixer grinder and add chopped garlic.
  • Now add black salt, roasted cumin powder, and red chilli powder.
  • Then add 1 tbsp water.
  • Grind this to a smooth thick paste.
  • Transfer this paste in a bowl.
  • Add 1 cup water and mix well.
  • Check the salt and spices and adjust to suit your taste.
  • Garlic Pani is ready. You can refrigerate this and serve chilled.
  • Serve all types of golgappa water with crispy puris and chatpata aloo masala.

How To Make Golgappa Pani (Step By Step Instructions With Photos) :

getting ready:

1. Collect all the required ingredients.

2. Soak 1 cup tamarind in 1 cup water overnight or for 4 to 5 hours in a small bowl.

3. With your hands, squeeze the pulp from the tamarind in the same bowl.

4. Now take another bowl and a strainer and strain the tamarind to discard fibers and residues.

5. Press mashed tamarind with the spoon while straining to get more pulp out.

6. Total tamarind pulp I got 1 cup.

7. Divide into three parts. We will use this tamarind pulp only in three waters.

making hing water :

1. To begin making the hing pani, take a bowl and add 1/3 cup tamarind pulp.

2. Now add asafoetida, black salt, roasted cumin powder and powdered sugar.

3. Give it a stir.

4. Then add 1 cup water and mix well.

5. Check the salt and spices and adjust to suit your taste.

6. Hing Pani is ready. You can refrigerate this and serve chilled.

making spicy hing water :

1. To begin making the spicy hing pani, take a mixer grinder and add chopped coriander leaves and green chillies.

2. Now add black salt, chaat masala, roasted cumin powder, and asafoetida.

3. Then add 1 tbsp water.

4. Grind this to a smooth thick paste.

5. Transfer this paste in a bowl.

6. Now add 1/3 cup tamarind pulp.

7. Add 1 cup water and mix well.

8. Check the salt and spices and adjust to suit your taste.

9. Spicy Hing Pani is ready. You can refrigerate this and serve chilled.

making ginger water :

1. To begin making the ginger pani, take a mixer grinder and add chopped ginger.

2. Now add black salt, roasted cumin powder, red chilli powder, and chaat masala.

3. Then add 1 tbsp water.

4. Grind this to a smooth thick paste.

5. Transfer this paste in a bowl.

6. Now add 1/3 cup tamarind pulp.

7. Add 1 cup water and mix well.

8. Check the salt and spices and adjust to suit your taste.

9. Ginger Pani is ready. You can refrigerate this and serve chilled.

making garlic water :

1. To begin making the garlic pani, take a mixer grinder and add chopped garlic.

2. Now add black salt, roasted cumin powder, and red chilli powder.

3. Then add 1 tbsp water.

4. Grind this to a smooth thick paste.

5. Transfer this paste in a bowl.

6. Add 1 cup water and mix well.

7. Check the salt and spices and adjust to suit your taste.

8. Garlic Pani is ready. You can refrigerate this and serve chilled.

9. Serve all types of golgappa water with crispy puris and chatpata aloo masala.

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