Golgappa Pani Recipe – Pani from Pani Puri

By Maahi Gupta,  2 Jan, 18  vegEasy     5  Recipe

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.




2 min Prep
5 min Cook
Yield  4 Cup Our 1 Cup = 240 ML

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.

  Ingredients

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


  • All spices and ingredients should now be ready with you.
    Ingredients for gol gappe ka paani
    Ingredients for gol gappe ka paani 
  • Off-course, you would need water too.
    off-course, we need plain water too
    off-course, we need plain water too 
  • Add Mint, Coriander leaves, Green chili, Mango powder, Salt, Black Salt and Asafoetida (Hing) in a grinder jar.
    Grind Mint leaves, Coriander leaves and Amchoor to make a paste
    Grind Mint leaves, Coriander leaves and Amchoor to make a paste 
  • Add 5 tsp water and grind it to a fine paste.
    Mint paste for gol gappa pani
    Mint paste for gol gappa pani 
  • Now add 4 cups of water in the mint mixture and mix well.
    Add water to mint paste
    Add water to mint paste 
  • Gol Gappe ka Pani (Pani from pani Puri) is ready to serve.
    Gol gappa paani is ready to serve
    Gol gappa paani is ready to serve 

  • Tangy green gol gappe ka paani to go with pani puri
    Tangy green gol gappe ka paani to go with pani puri 
    Gol gappe ka paani
    Gol gappe ka paani 
    Delhi ke Gol gappe ka paani
    Delhi ke Gol gappe ka paani 

     Storage and Serving Suggestions


    1. 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.
    2. Take a Gol Gappa and make a hole at the center of its head.
    3. 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.
    4. Dip this Gol Gappa in Tangy water and just keep it in your mouth. Feel it melt with the touch of your tongue.
    5. If u have not tasted these indian water-balls, you have not experienced the food paradise!
    6. Eat all Gol Gappas and enjoy!




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    5

      Comments: 5


      • Thanks.
        Hope you try some of our recipes and enjoy them too.


        • 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


          • 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.

    1. ranjana says:

      thanks

      • Maahi says:

        Thanks.
        Hope you try some of our recipes and enjoy them too.

        • ranjana says:

          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 says:

            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.