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    Whisk Affair » Recipes » Indian » Chaat/ Street Food » Golgappe Ka Pani (Pani Puri Pani)

    Published: Mar 30, 2019 | Last Updated On: Dec 18, 2022 by Neha Mathur

    Golgappe Ka Pani (Pani Puri Pani)

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    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 Recipes. #Indian #Street #Food #Chaat #Snack #Recipe

    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.

    Golgappe ka Pani served in a glass jar.

    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!

    Close up shot of Pani Puri Pani.

    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!

    Golgappe ka pani ingredients

    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 – ¼ 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 ½ inch piece of ginger to a fine paste.

    Add 2 litres of water to the paste and 2 tablespoon of Pani Puri Masala Powder and mix well.

    You might also like

    Bhel Puri

    Papdi Chaat

    Dahi Puri

    Step by Step Recipe

    Add coriander, mint, ginger, green chilli and tamarind paste in a  blender.

    Coriander, mint, ginger, green chilli and tamarind paste added in a blender.

    Blend to make smooth paste.

    Smooth paste made.

    Add the paste in a jar along with other ingredients.

    Green paste added in a jar along with other ingredients.

    Add water and mix everything well.

    Ready golgappe ka pani.
    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    saunf ka pani.

    Spicy Golgappe ka Pani Recipe

    This spicy pani is spicy from green chillies and black pepper powder. 
    4.47 from 26 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Indian
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 people
    Calories: 209kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup Coriander Leaves
    • ½ cup Mint Leaves
    • 2 teaspoon Ginger (Chopped)
    • 4-5 Green Chilli (Chopped)
    • 3 tablespoon Tamarind Paste
    • 1 teaspoon Black salt
    • ½ teaspoon Roasted Cumin Powder
    • 2 teaspoon Chaat Masala
    • ¼ teaspoon Black pepper Powder
    • 2 tablespoon Lemon Juice
    • 2 teaspoon Sugar
    • 4 cups Water
    • ¼ cup Boondi
    Prevent your screen from going dark

    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
    ½ cup Mint Leaves
    2 teaspoon Ginger Chopped
    2 Green Chilli Chopped
    3 tablespoon Tamarind Paste
    1 teaspoon Black Salt
    ½ teaspoon Roasted Cumin Powder
    2 teaspoon Chaat Masala
    ¼ teaspoon Black Pepper Powder
    2 tablespoon Lemon Juice
    ¼ cup Sugar
    4 cups Water
    ¼ 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 teaspoon Hing
    1 teaspoon Black salt
    ½ teaspoon Roasted Cumin Powder
    3 teaspoon Chaat Masala
    ¼ teaspoon Black Pepper Powder
    2 tablespoon Lemon Juice
    2 teaspoon Sugar
    4 cups Water
    ¼ 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
    ½ cup Mint Leaves
    2 teaspoon Ginger Chopped
    2 Green Chilli Chopped
    1 tablespoon Tamarind Paste
    ½ cup Raw Mango Peeled and Chopped
    1 teaspoon Black salt
    ½ teaspoon Roasted Cumin Powder
    2 teaspoon Chaat masala
    ¼ teaspoon Black pepper Powder
    2 tablespoon Lemon Juice
    2 teaspoon Sugar
    4 cups Water
    ¼ 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
    ½ cup Mint Leaves
    2 teaspoon Ginger Chopped
    2 Green Chilli Chopped
    3 tablespoon Tamarind Paste
    1 teaspoon Black Salt
    2 tablespoon Saunf Powder
    ½ teaspoon Roasted Cumin Powder
    2 teaspoon Chaat Masala
    ¼ teaspoon Black Pepper Powder
    2 tablespoon Lemon Juice
    2 teaspoon Sugar
    4 cups Water
    ¼ 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.

    Nutrition

    Calories: 209kcal | Carbohydrates: 42g | Protein: 13g | Fat: 3g | Sodium: 724mg | Potassium: 2748mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3700IU | Vitamin C: 340.3mg | Calcium: 767mg | Iron: 25.9mg
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    More Chaat/ Street Food Recipes

    • Kolkata Street Style Jhal Muri (Spicy Puffed Rice)
    • Sweet and Sour Tamarind Chutney (Imli Chutney)
    • Homemade Dabeli Masala
    • Tater Tots Chaat

    Reader Interactions

    Comments

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      Recipe Rating




    1. Livetheindia

      June 12, 2018 at 2:59 pm

      5 stars
      So much variety , so happy to find all in one page . Thanks for sharing . Will try all these very soon …

      Reply
    2. Vijay

      December 24, 2018 at 5:00 pm

      Excellent, turned out to be my best Pani puri water yet. Thanks a lot for sharing!

      Reply
      • Neha Mathur

        December 25, 2018 at 3:29 am

        Thnx a lot for trying and leaving your feedback.

        Reply
    3. Sakshi

      January 12, 2019 at 3:58 am

      What is tamarind paste?

      Reply
      • Neha Mathur

        January 12, 2019 at 7:11 am

        It’s the tamarind pulp. You can soak tamarind in water and use it instead.

        Reply
    4. Hari

      October 19, 2019 at 6:04 pm

      Thank you for sharing all different recipes
      I will try this soon

      Reply
      • Neha Mathur

        October 20, 2019 at 6:25 am

        Do try

        Reply
        • Amit

          May 13, 2020 at 7:39 am

          Where is the recipe.

          Reply
          • Neha Mathur

            May 16, 2020 at 3:41 am

            It’s right there in the recipe card.

            Reply
          • Afroz M

            July 20, 2020 at 9:00 am

            5 stars
            Thanks for sharing…I’ll try it very soon ….m very eager

            Reply
            • Neha Mathur

              July 24, 2020 at 2:32 am

              Do try.

      • Surabhi Tiwari

        July 13, 2020 at 12:22 pm

        Hi… I don’t have mint nor mint powder…. what should I do????

        Reply
        • Neha Mathur

          July 15, 2020 at 5:50 am

          You can make it with only coriander.

          Reply
    5. Jasmita Gameti

      April 19, 2020 at 6:25 am

      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.

      Reply
      • Neha Mathur

        April 19, 2020 at 12:22 pm

        Sure

        Reply
    6. Neeru Gupta

      May 04, 2020 at 11:42 am

      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.

      Reply
      • Neha Mathur

        May 04, 2020 at 4:38 pm

        Awesome suggestions. Thanks for sharing 🙂 I will definitely try.

        Reply
    7. Mani A

      August 12, 2020 at 9:46 pm

      5 stars
      Turned out great!!

      Reply
      • Neha Mathur

        August 14, 2020 at 7:43 am

        Thanks

        Reply

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