Golgappa/Panipuri “Pani”

• Servings:
• Preparation time:8-10 minutes..
• Grinding time: 2 minutes.
• Total time: 12 minutes.

Recently for my kitty-party/get-together; I prepared Golgappa / Panipuri,  a spicy and tangy twist to the celebration. Preparing this iconic treat ensured that our get-together was infused with the irresistible magic of India’s street food culture, making it a memorable experience for all.

Due to lack of time I purchased poori (golgappa puri) from market, but prepared “Dry Peas”, “Mashed Boiled Potato” and the heart of the dish, the “Tangy Pani” at home. Golgappa or pani puri, pani is the tangy and spicy water used to fill the golgappa shells.

Our friends and the kids next door enjoyed “Golgappa” the most and expressed their appreciation. They were thrilled by the burst of flavours and the excitement of filling the crispy puris with the tangy, spicy water. Their smiles and compliments added extra joy to the kitty party, making it clear that this popular street food snack is a favorite not just among adults but with the younger crowd as well!

The crispy, hollow puris are filled with spicy, tangy water, known as Gol Gappa/Puchka alongside a variety of other fillings like Boiled potatoes, “Dry Peas”, and Sweet Tamarind Chutney. This distinctive combination offers an explosion of flavours.

This roadside stall, street food, everyone enjoyed at home, preparing golgappa pani is a simple yet delightful process.

Here’s a basic recipe for one litre “pani”:

Ingredients:

• Mint leaves: 1/2 cup
• Coriander leaves: 1cup
• Tamarind pulp: 1-2 tablespoons
• Green chilies: 2-3, adjust to taste
• Lemon: 2-3 no.
• Black salt: 1 teaspoon, or to taste
• Roasted cumin powder: 1 tablespoon
• Salt: 1/2 teaspoon or to taste
• Cold water: 1 litre
• Ice cubes: optional

Preparation:

1. In a blender, grind the mint leaves, coriander leaves, green chilies, and tamarind pulp into a smooth paste using a little amount of water.
2. In a large bowl, mix the paste with black salt, roasted cumin powder, and regular salt. Add cold water and lemon juice to the mixture and mix well. Adjust the salt and spices to your taste.
3. Strain the water to remove any coarse herbs.
4. Add ice cubes to keep the “pani” cold, or refrigerate till serving time.
5. The spicy, flavourful Golgappa “pani” is ready.

How to serve:

1. Take a poori, make a hole on top with your finger, place some Boiled Potato and “Dry Peas Ghughani” fillings along with “Sauth”, “Boondi” and pour “pani”. Enjoy one bite, make more and enjoy…

   

   

   

   

   

   

   

   

   

   

   

Golgappa/Panipuri “Pani” by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.