Golgappa Recipe (Delhi Style) | Golgappa Pani
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5
36 reviews
Excellent
Golgappa Recipe (Delhi Style) | Golgappa Pani
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Delhi-style Golgappa features crispy hollow puris filled with a spicy, tangy chickpea and potato stuffing, served alongside a seasoned tamarind and mint-flavored pani (water) seasoned with cumin, fennel, black cardamom, amchur, and chaat masala. The refreshing and aromatic pani complements the crunchy shells and savory filling for a complete street snack experience.
Description
The recipe involves preparing two main components: the golgappa pani and the stuffing. The pani is made by soaking tamarind in hot water, then blending it with fresh mint leaves and a spice blend including cumin seeds, fennel seeds, black pepper, black cardamom, amchur (dry mango powder), chaat masala, asafoetida, and black salt. This mixture is diluted with water to create a chilled, flavorful drinking water that is tangy, spicy, and aromatic.
The stuffing combines cooked white chickpeas, black chickpeas, boiled potatoes, and seasoning such as salt, Kashmiri red chili powder, chaat masala, and black salt. The chickpeas provide texture while the potatoes add softness to the filling. Tamarind chutney adds sweetness and tang. The assembly includes stuffing the hollow golgappa puris with this mixture and dunking them into the spicy pani.
Spice levels and seasoning can be adjusted, and alternative salts such as sea or rock salt may be used. The dish is popular as a street snack and can be tailored to individual taste preferences.
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Ingredients
for jaljeera or golgappa pani
- ¼ cup water hot
- 1 tablespoon tamarind tightly packed
- ⅓ cup mint loosely packed, leaves
- 1.5 teaspoons cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 1 black cardamom - seeds remove and kept
- ½ teaspoon black pepper
- 1 teaspoon amchur (dry mango powder) – can also use lemon juice or kachri powder or bel powder
- 1 teaspoon chaat masala
- 1 pinch asafoetida (hing)
- 1.5 cups water added later
- black salt can also use rock salt or regular salt, as required
for golgappa stuffing
- ⅓ cup chickpea white
- ⅓ cup black chickpeas
- 2.5 cups water for cooking chickpeas
- ½ teaspoon salt for cooking chickpeas
- 2 to 3 potato
- water as required for cooking potatoes
- ½ teaspoon salt for cooking potatoes
- ½ teaspoon Kashmiri red chili powder or add as required
- ½ teaspoon chaat masala or add as required
- ¼ teaspoon black salt or add as required
other ingredients
- 1 medium bowl tamarind chutney
- 25 to 30 golgappa
Instructions
making golgappa pani or jaljeera
- Soak 1 tablespoon tightly packed tamarind in ¼ cup hot water for about 20 minutes.
- Take ⅓ cup loosely packed mint leaves in a small grinder jar. Only use the mint leaves. Do not add the stems.
- Add the soaked tamarind along with its water. Make sure there are no seeds in the tamarind.
- Add the following spices – 1.5 teaspoons cumin seeds, 1 teaspoon fennel, ½ teaspoon black pepper and seeds removed 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.
- If you do not have dry mango powder, then you can add some lemon juice. Instead of dry mango powder, kachri powder or bel powder can also be used. Instead of black salt, you can use rock salt or sea salt.
- Grind to a smooth chutney.
- Take the jaljeera chutney in a bowl. Also add 1.5 cups water.
- Mix very well. Check the taste of golgappa pani and add more salt and dry mango powder if required. You can also add some lemon juice if you want.
- If you want then you can keep this golgappa pani in the refrigerator.
making golgappa stuffing
- Rinse and then soak ⅓ cup white chickpeas and ⅓ cup black chickpeas in enough water overnight or for 8 to 9 hours. Later drain all the water and rinse the chickpeas very well in running water.
- Add the chickpeas in a cooker. Also add 2.5 cups water. You can also add just one type of chickpea.
- Add ½ teaspoon salt.
- Pressure cook on medium flame for 18 to 19 minutes. When pressure settles down on its own in the cooker, open the lid and check if the chickpeas are cooked well or not. If not then pressure cook for some more time till the chickpeas are cooked well.
- Drain all the water and take the chickpeas in a bowl.
- In another pressure cooker, take 2 to 3 medium sized rinsed potatoes. Add enough water just about covering the potatoes.
- Also add ½ teaspoon salt. Pressure cook them for 5 to 6 whistles or 9 to 11 minutes on medium flame.
- When the pressure settles down on its own in the cooker, remove the potatoes. Let them cool a bit. Then peel and chop them. Add the chopped potatoes to the cooked chickpeas.
- Sprinkle ½ teaspoon kashmiri red chili powder, ½ teaspoon chaat masala and ¼ teaspoon black salt or add as required.
- Mix everything well. Keep aside.
assembling golgappa
- Keep all the elements of golgappa before assembling them – jaljeera pani, tamarind chutney, chana and potatoes stuffing. Take the golgappa puri in a small plate. Crack open the top with a spoon or with clean fingers.
- Place the chickpeas and potato stuffing inside the golgappa puri.
- Spoon some sweet tamarind chutney less or more as per your preferences.
- Now spoon the jaljeera pani or golgappa pani.
- Have them immediately.
- You can also arrange all the golgappa elements on the dining table and let people make the golgappa for themselves.
Notes
- Sea salt or rock salt can replace black salt as preferred without altering the overall flavor significantly.
- You may use a single type of chickpea for stuffing if desired instead of both white and black chickpeas.
- Adjust spices and seasonings according to personal taste for desired heat and tang.
- If the pani tastes bitter from mint quality, balancing it with lemon juice can help reduce bitterness.
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
38g
(13%)
Protein
9g
(18%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
914mg
(38%)
Potassium
762mg
(16%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
280IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
14mg
(16%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
111mg
(11%)
Vitamin B9 (Folate)
142µg
Iron
6mg
(33%)
Magnesium
78mg
(20%)
Phosphorus
158mg
Zinc
2mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 914mg | 38% |
| Potassium | 762mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 280IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 14mg | 16% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 111mg | 11% |
| Vitamin B9 (Folate) | 142µg | |
| Iron | 6mg | 33% |
| Magnesium | 78mg | 20% |
| Phosphorus | 158mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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