Golgappa Paani Recipe – Tangy & Spicy Pani for Puchka/Pani Puri
Golgappa Paani is a flavorful, tangy, and spicy water served with crispy puris in Indian street food delicacy – Golgappa or Pani Puri. This refreshing water is infused with mint, coriander, tamarind, and spices, making it a burst of taste in every bite.
Ingredients
- Water – 1 litre
- Mint leaves – 50 grams
- Coriander leaves – 50 grams
- Green chillies – 4
- Tamarind – 50 grams
- Amchur powder – 1 teaspoon
- Sugar – 50 grams
- Roasted cumin powder – 1 teaspoon
- Black pepper powder – ½ teaspoon
- Black salt – 1 teaspoon
- Boondi – 1 cup
Instructions
- Soak tamarind in ½ cup of warm water for 1 hour. Extract pulp and discard residue.
- Wash mint, coriander, and green chillies. Roughly chop them.
- Grind mint, coriander, and chillies into a smooth paste using little water.
- In a large bowl, mix the tamarind pulp, green paste, and 1 litre water.
- Add sugar, amchur powder, cumin powder, black pepper, and black salt. Mix well.
- Chill the water in the refrigerator for at least 30 minutes for flavors to develop.
- Add boondi just before serving. Serve cold with crispy puris.
Chef’s Tips
- Sweet Twist: Add a spoon of jaggery for a sweeter paani variation.
- Boondi Crunch: Always add boondi just before serving for a crisp texture.
- Extra Tangy: Increase tamarind or add lemon juice for more sourness.
- Minty Version: Add ice cubes blended with mint for a chilled twist.
- Fruity Fusion: Mix in a few drops of raw mango pulp during summer.