Golgappe Ka Paani- It is hot in Jaipur. It is hot everywhere in India right now but Rajasthan being a desert is unbearably hot. Living on the top floor of the house makes matters worse. Sometimes it is so hot in the afternoon and evenings that you do not feel like eating at all let alone cooking.

On days like these having chaat at home is the best option as there is not much slaving over stove required. All the chutney whether it is green mint chutney or saunth gives a cool effect to the body. And then there are lots of curds involved. Golgappe/ puchka/ paani puri is the most favorite chaat item in our house. You can get Golgappe from the local Golgappe Waala or the grocery stores. Just make chutneys,paani and potato mixture at home. My mother buys a packet of uncooked Golgappe which she fries at home.

I took the photos in the hot month of May but have not been able to post it on the blog. But there is still a lot of summers left. So if you do not make this at home I would really advise you to do so.

It is much hygienic and you can control spices according to your taste ( And stomach;-) ) Just indulge with a little caution.:-)

Golgappe wale keeps the water in earthen ware (matka) like this to keep it cool throughout the day.

We get Golgappe from the market and make Golgappe ka paani and potato mixture at home. The process is quite similar to making Panna. There are just some differences in spices added.

How to make Golgappe ka paani

Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients:
50 Golgappe Store bought

For the potato mixture:
6 medium-sized potatoes
½ tsp red chili powder
½ tsp roasted cumin powder( Bhuna jeera)
salt to taste

For paani:
2 raw green mangoes
1 tsp kaala namak
1 tsp roasted cumin powder( Bhuna jeera)
½ tsp red chili powder
½ tsp pudina powder( Mint powder made by grinding dry mint leaves)
3 tbsp sugar
Salt to taste
2 tbsp Boondi

Serve with tamarind chutney ( Saunth)

How to make Golgappe ka paani

It is best to prepare all the things in advance and let them cool in the fridge for 2-3 hours especially Golgappe ka paani. It tastes best when chilled.

Wash the potatoes and put them to boil. Let them cool after boiling. Remove the skin and cut them in small pieces. Add the spices and put them in the fridge to cool.

Wash and peel the raw mangoes. Cut slices of mangoes and boil in water till they are soft. Or you can cook them in the pressure cooker for 5 minutes (1 whistle on high and 2 on the slow flame). Strain the pulp when it is cold enough to handle. Add sugar, salt, red chili powder, black salt, bhuna jeera and pudina powder to the water.
My family likes it a little sweet and spicy that is why I have added sugar. You can skip it also.

Leave it in the ridge for some time. It will taste different after getting cold. Then you can taste and adjust the spices as per your taste. Add boondi before serving. You can add ice to the water.

Make a hole in the center of Golgappa.

Add a teaspoonful of potato mixture.

You can add tamarind chutney also to make it more flavorful.

Add the spicy tangy tasty golgappe ka paani

No effort required in taking it to your mouth 😉

Enjoy !!! Summers are not that bad. Right 🙂

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