Golgappa Ka Pani(Water) Recipe

Golgappa ka pani 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 any time of the day.

Pani puri is all time favorite street food. We can make pani puri at home too. For that, we need to make pani. This water is sour, tangy and spicy too. The spiciness is balanced by sweet tamarind pani. There are 2 types of pani – one is spicy or teekha pani and another is sweet or meetha pani.

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.

RECIPE VIDEO :

#Serving Suggestion:  Serve these finger sandwich as alone or with a cup of tea /coffee in the evening. It can be packed in kid’s lunch box or make small size pieces for a picnic or small party.

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

RECIPE CARD :

Print Pin
4.5 from 2 votes

GOLGAPPA KA PANI(WATER) RECIPE

Golgappa water is sour, tangy and spicy too. The spiciness is balanced by sweet tamarind pani. There are 2 types of pani – one is spicy or hot and another is sweet or meetha pani.
Course Drinks
Cuisine Street Food
Keyword Golgappa pani
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 jar
Author Achala

Ingredients

main ingredient for both water :

  • 1 cup seedless tamarind (Imli)
  • 2 cup water

for meetha pani :

  • Salt to taste
  • 1/2 tsp black Salt
  • 1/4 tsp red chili powder
  • 1 tsp chat masala
  • 1/2 tsp cumin powder
  • 1/4 tsp black pepper powder
  • 1 tbsp powdered sugar
  • water

for teekha pani :

  • 20-25 green chiliies
  • Salt to taste
  • 1/2 tsp black salt
  • 3/4 tsp red chili powder
  • 1 tsp chat masala
  • 1/2 tsp cumin powder
  • 1/4 tsp black pepper powder
  • 2 cups + 1 tbsp water

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 or pan.
  • With your hands, squeeze the pulp from the tamarind in the same bowl or pan.
  • Now take a large 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 pup I got 1 cup + 1/4 cup.

making sweet water (meetha pani):

  • For making meetha pani, take half of the prepared tamarind pulp (1/2 cup + 2 tbsp) in a big bowl.
  • Then add salt, black salt, red chilli powder, chat masala, cumin powder, and black pepper powder.
  • Also, add powdered sugar.
  • Give it a stir.
  • Now add 2 cups of water in it or add enough water to the pulp, to make it into a pouring consistency.
  • Mix well. Taste the water and adjust the salt or spices as needed.
  • Add boondi just before serving. Optionally you can refrigerate this and serve chilled.
  • Meetha pani is ready.

making spicy water (teekha pani):

  • For making teekha pani, take a mixer grinder and green chillies.
  • Also, add very little water (I added 1 tbsp water).
  • Grind this to a smooth thick paste.
  • Transfer this paste in a big bowl.
  • Then add rest of the prepared tamarind pulp (1/2 cup + 2 tbsp).
  • Now add salt, black salt, red chili powder, chat masala, cumin powder, and black pepper powder.
  • Give it a stir.
  • Strain the water and keep the residue aside. The residue is very flavorful, use that in making aloo masala/filling.
  • Transfer it a bowl.
  • Add 2 cups of water in it or add enough water to the pulp, to make it into a pouring consistency.
  • Again mix it well and taste the water and adjust the salt or spices as needed.
  • Add boondi just before serving. Optionally you can refrigerate this and serve chilled.
  • Teekha pani is ready.
  • Serve both golgappa types of water with crispy puris and chatpata aloo masala.

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

getting ready:

1.Collect all the required ingredients.

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

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

4. Now take a large 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 pup I got 1 cup + 1/4 cup.

making sweet water (meetha pani):

1.For making meetha pani, take half of the prepared tamarind pulp (1/2 cup + 2 tbsp) in a big bowl.

2. Then add salt, black salt, red chilli powder, chat masala, cumin powder, and black pepper powder.

3. Also, add powdered sugar.

4. Give it a stir.

5. Now add 2 cups of water in it or add enough water to the pulp, to make it into a pouring consistency.

6. Mix well. Taste the water and adjust the salt or spices as needed,

7. Add boondi just before serving. Optionally you can refrigerate this and serve chilled.

8. Meetha pani is ready.

making spicy water (teekha pani):

1.For making teekha pani, take a mixer grinder and green chilies.

2. Also, add very little water (I added 1 tbsp water).

3. Grind this to a smooth thick paste.

4. Transfer this paste in a big bowl.

5. Then add rest of the prepared tamarind pulp (1/2 cup + 2 tbsp).

6. Now add salt, black salt, red chili powder, chat masala, cumin powder, and black pepper powder.

7. Give it a stir.

8. Strain the water and keep the residue aside. The residue is very flavorful, use that in making aloo masala/filling.

9. Transfer it a bowl.

10. Add 2 cups of water in it or add enough water to the pulp, to make it into a pouring consistency.

11. Again mix it well and taste the water and adjust the salt or spices as needed.

12. Add boondi just before serving. Optionally you can refrigerate this and serve chilled.

13. Teekha pani is ready.

14. Serve both golgappa types of water with crispy puris and chatpata aloo masala.

Recipe Notes :

  • Do not use warm water for making any Golgappe ka Pani. Instead, use water at room temperature or chilled water is the best.
  • Prepare the pani in advance (2-3 hours ahead) and place it in the refrigerator to enhance the flavor. Take it out of the refrigerator just before serving.
  • For variation, add 1-tablespoon crushed garlic to prepare garlic flavored pani for pani puri.
  • Alter spices and chilies as per your preference. If you like spicy water then add more green chilies.

finally, do check my recipes collection like chaat recipes collection, further do not forget to visit my other recipes like,

And don’t forget to share this article on your favorite social networking sites ?

Leave a Comment

Your email address will not be published.

Scroll to Top