Golgappa Pani Recipe – Pani from Pani Puri
Golgappe ka pani with Mint and Coriander, is a companion for Pani Puri and Puchka from East. Tried and tested restaurant style recipe with pictures and video.
Golgappa Pani is a tangy flavored water served with and the Indian cuisine's water balls. These balls, made with Semolina, are hollow inside.
GolGappa is a term primarily used in North, Pani Puri in west and Puchka in Eastern coast of India.
Whatever is the name, the recipe is same.
Golgappa's best companion is its chatpata (tangy) water. You can't simply gulp the water balls, without this mint based liquid.
This recipe is all about making the restaurant style GolGappe ka pani.
GolGappa is a term primarily used in North, Pani Puri in west and Puchka in Eastern coast of India.
Whatever is the name, the recipe is same.
Golgappa's best companion is its chatpata (tangy) water. You can't simply gulp the water balls, without this mint based liquid.
This recipe is all about making the restaurant style GolGappe ka pani.
Ingredients
- 2 Tsp Mint leaves Pudina
- 1 Tsp Green Coriander Leaves (Cilantro)
- 1/4 Tsp White Salt
- 1/4 Tsp Black Salt
- 4 Number Green Chili
- 3/2 Tsp Mango Powder Amchoor
- 2 Pinch Asafoetida Hing
- 4 Cup Water
Yield 4 Cup Our 1 Cup = 240 ML
Nutrition Facts
Golgappa Pani Recipe - Pani from Pani Puri
Amount Per Serving
Calories 11
% Daily Value*
Total Fat 0.05g
0%
Saturated Fat 0.01g
0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Sodium 297mg
12%
Potassium 62mg
2%
Total Carbohydrates 3g
1%
Dietary Fiber 0.3g
1%
Sugars 2g
Protein 0.3g
1%
Vitamin A
5%
Vitamin C
52%
Calcium
0.4%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Storage and Serving Suggestions
- We need Gol Gappe ka Pani, Gol Gappe, Boiled Chick Peas Chole, Boiled Potato and Tamarind Sauce you can substitute Tamarind Sauce with Mango Powder sauce.
- Take a Gol Gappa and make a hole at the center of its head.
- Add few Chick peas and few Potato pieces along with 1/2 tsp of Tamarind Sauce. This should fill up the Gol gappa stomach to its top.
- Dip this Gol Gappa in Tangy water and just keep it in your mouth. Feel it melt with the touch of your tongue.
- If u have not tasted these indian water-balls, you have not experienced the food paradise!
- Eat all Gol Gappas and enjoy!
Recipe Recipe In English
ranjana 2 May, 16 at 8:10 am
thanks
Maahi 26 May, 16 at 12:25 am
Thanks.
Hope you try some of our recipes and enjoy them too.
ranjana 6 Jun, 16 at 9:41 am
Hello Maahi mam,
how r u????
actually mujhe apse ek help chahiye thi, me jab v bhindi (lady finger) ki sabji banati hu to wo hamesha gili ho jati ,
jaise bhindi bnti h dry type waisi nhi bn pati jbki me usme water use nhi krti,
so please advise me iska kya tarika h ???????????
Awaiting for your answer……………………..
Ranjana
Anil Gupta 6 Jun, 16 at 2:24 pm
Hi Ranjana,
There are 2 things that you should take care of whiel making Bhindi:
1. When you wash the Bhindi (before even cutting and starting the cooking process), you should make sure that you dry it completely. There should be no water or water vapors on Bhindi’s skin. Use a clean cotton towel to rub and dry and then let it dry at room temperature for about 5 minutes.
2. When you start the cooking process, do cook the Bhindi for 2-3 minutes without adding spices. This will make sure that the extra water, if any, gets dried by the cooking heat. You can follow our Bhindi recipe here:
http://www.inhouserecipes.com/masala-bhindi-no-onion-no-garlic-recipe/
Let us know if you have more questions. Glad to help you.
ranjana 8 Jun, 16 at 8:12 am
Thank you so much i will surely try it……………………
Ranjana