Today we learn how to make Golgappe ka pani.
I live in northern India and golgappe is my favorite street food. Crispy balls stuffed with potato and dipped in masala water gives me goosebumps it totally explodes in my mouth and tastes me like a haven. I am dam sure if you are from India you have tried different types of flavored water with golgappe but no one can replace the original spice water made for golgappe. Today I am showing you an easy way to make spicy water for golgappe that you can be made by using coriander or maybe mint paste. In Golgappe water, we need to use 3 types of salt rock salt, black salt and the simple one that makes the water even more tasty. Finally here is the step by step recipe below.
Ingredients for Golgappe ka pani:-
50 gm Tamarind (soaked in warm water for 30 minutes)
½ tbsp Rock Salt
1.2 tbsp Black Salt
100 gm Coriander
2,3 Green chili
½ tbsp Roasted Cumin Powder
1 tbsp Red chili
Fiki Bundi for garnish
First of all, take 1000 ml water in a glass jug (it should be of room temperature not be warm and not cold).
Add coriander leaves, green chili, and also salt in a blender and blend to make a smooth paste.
Mix this paste in water.
Add all 3 types of salt (rock salt, black salt, and salt) and mix well.
Strain tamarind pulp water and mix it in water.
Put red chili & cumin powder and mix it well you can also add some roasted whole jeera.
Leave the water in the fridge to make it cool rather than adding ice in it water is almost ready.
Finally, add Bundi for garnish at the time of serving.
Most noteworthy, always taste the salt because we are adding 3 different salts.
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