A visit to Delhi in North India can by no means be full with out having the Golgappa there – one of the in style avenue meals snacks. Not simply this, whereas a Golgappa Recipe is a typical Delhi method of constructing it, this dish is legendary beneath totally different names in different components of India. So, it turns into the quintessential pani puri in Maharashtra, puchka in West Bengal and gupchup in Bihar and Jharkhand. On this recipe, I’ve additionally shared the best way to make a tangy, yummy Golgappa Pani – a vital aspect of any Golgappa meal.

golgappa assembled and served on a green rimmed plate with the elements kept in the background and text layover.

This recipe shares the North Indian fashion of constructing golgappa pani together with the stuffing – particularly the golgappe you get in Delhi and NCR belt.

I’ve lived in Gurugram (Gurgaon) for a while and infrequently we might have golgappe exterior. The stuffing right here is totally different than the Pani puri stuffing one will get in Mumbai. It has white chickpeas or black chickpeas with some boiled potatoes.

The golgappa pani or spicy water is made from mint leaves in some locations and in some locations its jaljeera pani or hing pani or amchur (dried mango) pani. The meetha pani is the standard candy tamarind chutney.

On this publish I’ve shared jaljeera constructed from mint leaves and spices. I had shared this jaljeera recipe some years again and I exploit the identical recipe to make the spicy and bitter water.

The Golgappa puri will be made from atta (entire wheat flour) or sooji/rava (cream of wheat or semolina). You should use both. The atta golgappe are larger in dimension than those made with sooji.

Every time I go to Delhi or gurgaon, I do attempt to have golgappe from there together with my favourite chana bhatura and Aloo tikki.

golgappa pani recipe

The jaljeera pani will be made a number of hours earlier than after which refrigerated. Within the publish I’ve proven making the jaljeera pani and the golgappa stuffing.

  • For the golgappe made with sooji, you possibly can verify this publish – Golgappa puri.
  • For the meetha pani or imli chutney, you possibly can consult with this Imli chutney.

Serve golgappe as quickly as you make them.

Step-by-Step Information

Find out how to make Golgappa Recipe

A) Making Golgappa Pani

1. Soak 1 tablespoon of tightly packed tamarind in ¼ cup sizzling water for about 20 minutes.

making golgappa pani recipe

2. Take ⅓ cup loosely packed recent mint leaves in a small grinder jar. Solely use the mint leaves. Don’t add the stems as then the pani can turn out to be bitter.

Rinse the mint leaves effectively with water earlier than including them to the grinder jar.

making golgappa pani recipe

3. Add the soaked tamarind together with its water. Make certain there are not any seeds within the tamarind.

making golgappa pani recipe

4. Add the next spices – 1.5 teaspoons cumin seeds, 1 teaspoon fennel, ½ teaspoon black pepper and seeds faraway from 1 black cardamom. Discard the outer cardamom cowl. To get the seeds, calmly crush the cardamom in a mortar-pestle. Then take away the seeds.

making golgappa pani recipe

5. Now add 1 teaspoon amchur (dry mango powder), 1 teaspoon chaat masala, 1 pinch asafoetida (hing) and black salt as required.

When you would not have dry mango powder, then you possibly can add some lemon juice. As an alternative of dry mango powder, kachri powder or bel powder may also be used. As an alternative of black salt, you need to use rock salt or sea salt.

making golgappa pani recipe

6. Grind to a clean chutney.

making golgappa pani recipe

7. Take the jaljeera chutney in a bowl. Additionally add 1.5 cups water.

making golgappa pani recipe

8. Combine very effectively. Examine the style of golgappa pani and add extra salt and dry mango powder if required. You can even add some lemon juice in order for you.

If in case the pani tastes bitter (as a result of sort and high quality of mint leaves), then add some lemon juice to stability the bitterness. In order for you then you possibly can preserve this golgappa pani within the fridge.

golgappa pani recipe

Making golgappa stuffing

9. Rinse after which soak ⅓ cup white chickpeas and ⅓ cup black chickpeas in sufficient water in a single day or for 8 to 9 hours. Later drain all of the water and rinse the chickpeas very effectively in operating water.

making golgappa stuffing

10. Add the chickpeas in a stovetop strain cooker. Additionally add 2.5 cups water. You can even use only one sort of chickpea.

making golgappa stuffing

11. Add ½ teaspoon salt.

making golgappa stuffing

12. Stress cook dinner on medium warmth for 18 to 19 minutes. When strain settles down by itself within the cooker, then solely open the lid and verify if the chickpeas are cooked effectively or not.

If not, then strain cook dinner for some extra time until the chickpeas are cooked effectively.

making golgappa stuffing

13. Drain all of the water and take the chickpeas in a bowl.

making golgappa stuffing

14. In one other stovetop strain cooker, take 2 to three medium sized rinsed potatoes. Add sufficient water nearly overlaying the potatoes. Additionally add ½ teaspoon salt.

Stress cook dinner them for five to six whistles or 9 to 11 minutes on medium warmth. Within the image beneath there are extra potatoes as I added them in one other chaat recipe.

making golgappa stuffing

15. When the strain settles down by itself within the cooker, take away the potatoes. Allow them to cool a bit. Then peel and chop them. Add the chopped potatoes to the cooked chickpeas.

making golgappa recipe

16. Sprinkle ½ teaspoon Kashmiri pink chili powder, ½ teaspoon chaat masala and ¼ teaspoon black salt or add as required.

making golgappa recipe

17. Combine every part effectively. Preserve apart.

making golgappa recipe

Assembling golgappa

18. Preserve all the weather of golgappa earlier than assembling them – jaljeera pani, tamarind chutney, chana and potatoes stuffing.

Take the golgappa puri in a small plate. Crack open the highest with a spoon or with clear fingers.

making golgappa recipe

19. Place the chickpeas and potato stuffing contained in the golgappa puri.

golgappa recipe

20. Spoon some candy tamarind chutney much less or extra as per your preferences.

golgappa recipe

21. Now spoon the jaljeera pani or golgappa pani much less or extra as required.

golgappa recipe

22. Have them instantly.

golgappa recipe

23. You can even organize all of the golgappa parts on the eating desk and let individuals make the golgappa for themselves.

Delhi style golgappa recipe


Few extra in style snacks you could like are:

Please make sure to fee the recipe within the recipe card or go away a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

golgappa recipe, golgappa pani recipe

Golgappa Recipe (Delhi Fashion) | Golgappa Pani

Golgappa is a favourite snack throughout India. this recipe shares the North Indian method of constructing golgappa pani together with the stuffing – particularly the golgappa you get in Delhi.

Prep Time 5 minutes

Cook dinner Time 20 minutes

Whole Time 25 minutes

for jaljeera or golgappa pani

Stop your display from going darkish whereas making the recipe

making golgappa pani or jaljeera

  • Soak 1 tablespoon tightly packed tamarind in ¼ cup sizzling water for about 20 minutes.

  • Take ⅓ cup loosely packed mint leaves in a small grinder jar. Solely use the mint leaves. Don’t add the stems.

  • Add the soaked tamarind together with its water. Make certain there are not any seeds within the tamarind.

  • Add the next spices – 1.5 teaspoons cumin seeds, 1 teaspoon fennel, ½ teaspoon black pepper and seeds faraway from 1 black cardamom.

  • Now add 1 teaspoon amchur (dry mango powder), 1 teaspoon chaat masala, 1 pinch asafoetida (hing) and black salt as required. 

  • When you would not have dry mango powder, then you possibly can add some lemon juice. As an alternative of dry mango powder, kachri powder or bel powder may also be used. As an alternative of black salt, you need to use rock salt or sea salt.

  • Grind to a clean chutney.

  • Take the jaljeera chutney in a bowl. Additionally add 1.5 cups water.

  • Combine very effectively. Examine the style of golgappa pani and add extra salt and dry mango powder if required. You can even add some lemon juice in order for you.

  • In order for you then you possibly can preserve this golgappa pani within the fridge.

making golgappa stuffing

  • Rinse after which soak ⅓ cup white chickpeas and ⅓ cup black chickpeas in sufficient water in a single day or for 8 to 9 hours. Later drain all of the water and rinse the chickpeas very effectively in operating water.

  • Add the chickpeas in a cooker. Additionally add 2.5 cups water. You can even add only one sort of chickpea.

  • Add ½ teaspoon salt.

  • Stress cook dinner on medium flame for 18 to 19 minutes. When strain settles down by itself within the cooker, open the lid and verify if the chickpeas are cooked effectively or not. If not then strain cook dinner for some extra time until the chickpeas are cooked effectively.

  • Drain all of the water and take the chickpeas in a bowl.

  • In one other strain cooker, take 2 to three medium sized rinsed potatoes. Add sufficient water nearly overlaying the potatoes. 

  • Additionally add ½ teaspoon salt. Stress cook dinner them for five to six whistles or 9 to 11 minutes on medium flame.

  • When the strain settles down by itself within the cooker, take away the potatoes. Allow them to cool a bit. Then peel and chop them. Add the chopped potatoes to the cooked chickpeas.

  • Sprinkle ½ teaspoon kashmiri pink chili powder, ½ teaspoon chaat masala and ¼ teaspoon black salt or add as required.

  • Combine every part effectively. Preserve apart.

assembling golgappa

  • Preserve all the weather of golgappa earlier than assembling them – jaljeera pani, tamarind chutney, chana and potatoes stuffing. Take the golgappa puri in a small plate. Crack open the highest with a spoon or with clear fingers.

  • Place the chickpeas and potato stuffing contained in the golgappa puri.

  • Spoon some candy tamarind chutney much less or extra as per your preferences.

  • Now spoon the jaljeera pani or golgappa pani.

  • Have them instantly.

  • You can even organize all of the golgappa parts on the eating desk and let individuals make the golgappa for themselves.

  • As an alternative of black salt, you possibly can add sea salt or rock salt as effectively.
  • For the stuffing, you possibly can even use only one sort of chickpeas, as a substitute of two.
  • You may modify the spices and seasonings, as per your likings. In case the pani is bitter as a result of if the standard of mint leaves, then add some lemon juice to stability the bitterness.

Vitamin Details

Golgappa Recipe (Delhi Fashion) | Golgappa Pani

Quantity Per Serving

Energy 200 Energy from Fats 18

% Each day Worth*

Fats 2g3%

Saturated Fats 1g6%

Sodium 914mg40%

Potassium 762mg22%

Carbohydrates 38g13%

Fiber 7g29%

Sugar 4g4%

Protein 9g18%

Vitamin A 280IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 14mg17%

Vitamin E 1mg7%

Vitamin Ok 2µg2%

Calcium 111mg11%

Vitamin B9 (Folate) 142µg36%

Iron 6mg33%

Magnesium 78mg20%

Phosphorus 158mg16%

Zinc 2mg13%

* P.c Each day Values are primarily based on a 2000 calorie weight loss plan.

Like what you see?

Keep updated with new recipes and concepts.

This Goolgappa Recipe publish from the archives first revealed on Might 2018 has been republished and up to date on January 2023.



Source link
Previous articleBest meal delivery services & kits in Canada in 2023
Next articleTikTok’s Pink Sauce Went From Viral Controversy To Walmart Shelves

LEAVE A REPLY

Please enter your comment!
Please enter your name here