The Golgappa turn lip-smacking only because of sweet, tangy (khatta meetha) Golgappe ka Pani. Thinking how to make perfect street food like tikha pani at home? Then check out the recipes to make not one but 5 different types of Pani Puri Pani Recipe.
Today, I am very excited to share this recipe, because it is one of those recipes that is loved by almost everyone!
Yes, its Golgappe Ka Pani.
While many of us prepare the Puris also at home, some of us buy it from market.
Now, that I have already shared the recipe to make Atta and Sooji Golgappa with you all and many of you have already made it, it’s right time to make these Pani Puri Pani Recipes and enjoy your Pani Puri Party.
Well, for me making Golgappe Ka Pani perfect is very important, because the real taste of the Gol Gappa comes from the pani itself, right?
Sweet, tangy or spicy, the choice is yours!
Now, most of the times, we are fine with just two flavours of this Pani, right?
The sweet one and the spicy-chatpata 0r tangy one. But, what if you could get more creative and make up other varieties as well?
I grew up in towns of UP and Chaat is one of the specialities of most UP cities.
The Narayan ki Chaat in Jhansi, Moti Mahal and Old Lucknow Chaat and Mandir ki Chaat in Banda, each of these places were my childhood favourites and I miss the taste that only lives in my memories now.
The Chaat Wala in Old Lucknow was very popular because he served 5-8 different types of Pani with the Golgappa.
Each of the Pani Puri Pani was flavoured differently and gave the golgappa a unique twist.
So when I planned a post around Pani Puri Pani, I wanted to recreate the taste of my childhood.
Let’s not withhold the surprise. But, yes, I ended up making 5 types of Golgappe Ka Pani – Saunf Ka Pani, Hing Ka Pani and most importantly Raw Mango Pani – because, summer, duh!
And, of course, the constants Spicy Pani and Meetha Pani were made as well and the best part is that all the flavours turned out awesome.
Adults can enjoy this Pani by adding a dash of vodka to it. It tastes amazing and is a nice addition to your next party menu.
You can also try making Matar Ki Chaat, Dahi Vada, Bhel Puri, Dahi Puri, Aloo Tikki Chaat and Aloo Chaat along with this to complete the menu for the Chaat party.
So, get the ingredients ready and make these Pani variations for your next Chaat party and I am sure your guests will be impressed!
What is Golgappe Ka Pani?
Well, if you are an Indian, you will not need answer to this question.
The most loved street food of India, Golgappe has small Puri which is stuffed with Aloo or Chana Masala and then filled with spiced water.
This spiced water is called Golgappe Ka Pani, which brings the real taste to these Golgappas.
It can be tangy, spicy or sweet. While there are two famous Pani recipes, one sweet one, and another spicy and tangy one.
Other than these two, I will share two more Pani recipes that are flavoured with Saunf, Hing and Raw Mango.
Yummy, so let’s get started!
How to make authentic, street food style Pani Puri Pani at home?
- Do not use warm water for making any it. Instead, use water at room temperature or chilled water is the best.
- Make sure to use fresh coriander leaves, green chillies and mint. Because the fresh produce kind of makes all the difference at the end.
- Mainly, eating pani puri or golgappe is more lip-smacking when you are generous with the black salt or red chilli powder. So, sprinkle them up well and enjoy a chilled mouthful munch.
- Refrigerate all the pani well for good 6-7 hours and serve them only when everyone is ready to eat. That way, all the ingredients will meld in well and will taste perfect for a summer brunch or supper.
Now you know that saunf, hing, raw mango are a few of my favourite combos for Golgappe ka Pani, do try them out using my recipe.
And in case, you have any favourite pani of yours to share then do drop a comment, folks! Cheers!
Ingredients
The ingredients are very simple and you will find it at home or if its not there they are easily available at any grocery store.
For the spiced Pani, you will need – Mint Leaves, Coriander Leaves, Green Chillies, Lemon and Ginger.
Make sure that mint and coriander leaves are fresh, as they will give the best taste.
To spice this combination of greens, you will need – tamarind paste, black salt, roasted cumin powder, chaat masala, black pepper powder, sugar and Boondi.
And ofcourse, water as much required!
How long can you store it?
You can store it in an airtight container for about 3 days in the refrigerator.
How to make Pani Puri Pani Masala Powder?
Ingredients
- Dry Mango Powder – 50 g
- Roasted Cumin Powder – 25 g
- Red Chilli Powder – 25 g
- Black Pepper Powder – 10 g
- Fennel Powder – 10 g
- Black Salt – 1 tsp
- Salt to taste
- Hing – 1/4 tsp
Method
Mix all the ingredients well and store in a jar.
When you want to use it, grind 1 cup coriander, 1 cup mint, 1-2 green chillies and 1/2 inch piece of ginger to a fine paste.
Add 2 litres of water to the paste and 2 tbsp of Pani Puri Masala Powder and mix well.
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Step by Step Recipe
Add coriander, mint, ginger, green chilli and tamarind paste in a blender.
Blend to make smooth paste.
Add the paste in a jar along with other ingredients.
Add water and mix everything well.
Spicy Golgappe ka Pani Recipe
Ingredients
- 1 cup Coriander Leaves
- 1/2 cup Mint Leaves
- 2 tsp Ginger (Chopped)
- 4-5 Green Chilli (Chopped)
- 3 tbsp Tamarind Paste
- 1 tsp Black salt
- 1/2 tsp Roasted Cumin Powder
- 2 tsp Chaat Masala
- 1/4 tsp Black pepper Powder
- 2 tbsp Lemon Juice
- 2 tsp Sugar
- 4 cups Water
- 1/4 cup Boondi
Instructions
- Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.
- Add water while grinding.
- Transfer this paste in a large glass jug.
- Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.
- Adjust salt and lemon juice if needed.
- Add water and mix well.
- Refrigerate the pani for 3-4 hours.
- Add boondi just before serving.
Notes
Meetha Pani
Ingredients 1 cup Coriander Leaves 1/2 cup Mint Leaves 2 tsp Ginger Chopped 2 Green Chilli Chopped 3 tbsp Tamarind Paste 1 tsp Black Salt 1/2 tsp Roasted Cumin Powder 2 tsp Chaat Masala 1/4 tsp Black Pepper Powder 2 tbsp Lemon Juice 1/4 cup Sugar 4 cups Water 1/4 cup Boondi Instructions Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste. Add water while grinding. Transfer this paste in a large glass jug. Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well. Adjust salt and lemon juice if needed. Add water and mix well. Refrigerate the pani for 3-4 hours. Add boondi just before serving.Hing Ka Pani
Ingredients 1 tsp Hing 1 tsp Black salt 1/2 tsp Roasted Cumin Powder 3 tsp Chaat Masala 1/4 tsp Black Pepper Powder 2 tbsp Lemon Juice 2 tsp Sugar 4 cups Water 1/4 cup Boondi Instructions Add hing, black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water in a jug and mix well. Adjust salt and lemon juice if needed. Add water and mix well. Refrigerate the pani for 3-4 hours. Add boondi just before serving.Raw Mango Pani
Ingredients 1 cup Coriander Leaves 1/2 cup Mint Leaves 2 tsp Ginger Chopped 2 Green Chilli Chopped 1 tbsp Tamarind Paste 1/2 cup Raw Mango Peeled and Chopped 1 tsp Black salt 1/2 tsp Roasted Cumin Powder 2 tsp Chaat masala 1/4 tsp Black pepper Powder 2 tbsp Lemon Juice 2 tsp Sugar 4 cups Water 1/4 cup Boondi Instructions Add coriander leaves, mint leaves, ginger, green chilli, tamarind paste and raw mango in blender and blend to make a smooth paste. Add water while grinding. Transfer this paste in a large glass jug. Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well. Adjust salt and lemon juice if needed. Add water and mix well. Refrigerate the pani for 3-4 hours. Add boondi just before serving.Saunf Ka Pani
Ingredients 1 cup Coriander Leaves 1/2 cup Mint Leaves 2 tsp Ginger Chopped 2 Green Chilli Chopped 3 tbsp Tamarind Paste 1 tsp Black Salt 2 tbsp Saunf Powder 1/2 tsp Roasted Cumin Powder 2 tsp Chaat Masala 1/4 tsp Black Pepper Powder 2 tbsp Lemon Juice 2 tsp Sugar 4 cups Water 1/4 cup Boondi Instructions Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste. Add water while grinding. Transfer this paste in a large glass jug. Add black salt, saunf powder, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well. Adjust salt and lemon juice if needed. Add water and mix well. Refrigerate the pani for 3-4 hours. Add boondi just before serving.Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Livetheindia
So much variety , so happy to find all in one page . Thanks for sharing . Will try all these very soon …
Vijay
Excellent, turned out to be my best Pani puri water yet. Thanks a lot for sharing!
Neha Mathur
Thnx a lot for trying and leaving your feedback.
Sakshi
What is tamarind paste?
Neha Mathur
It’s the tamarind pulp. You can soak tamarind in water and use it instead.
Hari
Thank you for sharing all different recipes
I will try this soon
Neha Mathur
Do try
Amit
Where is the recipe.
Neha Mathur
It’s right there in the recipe card.
Jasmita Gameti
I am running multi cuisine restaurant at Ahmedabad and recently I am following whiskAffair and your apply some tips on various receipe. Will surely submit photos of some dishes.
Neha Mathur
Sure
Neeru Gupta
we can make anardana paani with dry anaardana paste and the same other ingredients. Also kokum paani with dry kokum paste. Additionally when fresh raw mangoes (kachi kerri) is not available, we can use amchoor too.
Neha Mathur
Awesome suggestions. Thanks for sharing 🙂 I will definitely try.