Golgappe ka Pani (Pani Puri Pani)

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.

Now, most of the times, we are fine with just two flavours of Golgappe ka 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 Narayn ki Chaat in Jhansi, Moti Mahal and Old Lucknow Chaat and Mandir ki Chaat in Banda, each of these places were my childhood favorites and I miss the taste that only live 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 re create the taste of my childhood. Let’s not withhold the surprise. But, yes, ladies, 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 best part is that all the flavours turned out awesome.

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.

You can also try making Matar ki Chaat, Dahi Vada and Aloo Chaat along with this to complete the menu for the Chaat party.

I believe that Golgappe ka Pani should be made as versatile as possible. Hence, by using saunf (fennel seeds), hing (asafoetida) and raw mango I have tried to infuse as much variety and flavours in an otherwise usual set of flavoured water.

How to make authentic, street food style Pani Puri Pani at home?

• Do not use warm water for making any Golgappe ka Pani. 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 panis 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!

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Golgappe ka Pani Recipe

This Pani is not for the faint hearted. Loaded with green chillies and black pepper powder, this gives your tongue a ticking sensation. I prefer this over any other Pani and if given just one choice, this is my go to recipe.

5 from 3 votes

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Spicy Golgappe ka Pani

This spicy golgappe ka pani is spicy from green chillies and black pepper powder. 

Course Snack

Cuisine Indian

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 people

Calories 209 kcal

Author Neha Mathur

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

1. Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.

2. Add water while grinding.

3. Transfer this paste in a large glass jug.

4. Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.

5. Adjust salt and lemon juice if needed.

6. Add water and mix well.

7. Refrigerate the pani for 3-4 hours.

8. Add boondi just before serving.

Recipe 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.

Nutrition Facts

Spicy Golgappe ka Pani

Amount Per Serving

Calories 209 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 724mg 30%

Potassium 2748mg 79%

Total Carbohydrates 42g 14%

Dietary Fiber 7g 28%

Sugars 13g

Protein 13g 26%

Vitamin A 74%

Vitamin C 412.5%

Calcium 76.7%

Iron 143.9%

* Percent Daily Values are based on a 2000 calorie diet.

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