When someone mentions indian chaat, what’s the first thing that rings in your mind? For me sometimes, it’s aloo tikki chaat-a perfect blend of crispy potato patty, creamy yogurt & dreamy green chutney. Other times, it’s all about the golgappas – the crispy hollow, bombs bursting with confetti of flavors. Heck, sometimes I can’t decide and just have to go for both! Who needs a choice when you have chaat, right? All over India, you’ll find many versions of the same chaat recipe, and this iconic street food is no exception. Golgappe or panipuri, a popular indian street food are tiny, puffed crispy shells with a spicy potato filling and spicy, tangy water (pani puri water). Golgappe becomes pani puri on the streets of Mumbai, transforms into phuchkas (or fuchka) in the bylanes of Calcutta, and is known as ghupchup in Bihar. Each region adds its own unique twist, creating a variety of flavors, but the original concept remains the same. While we are talking golgappe, might I mention the dahi puri? Where tangy pani puri water is replaced with a sweet and tart spiced yogurt. This variation often includes additional toppings like sev (crunchy chickpea noodles), chopped onions, tomatoes, and fresh coriander.
Golgappe Ka Pani
I’ve never met a chaat plate I didn’t enjoy, however my heart holds a special place for Delhi-style chaat. The golgappa filling is made with boiled potatoes and matar (dried white peas), along with green chilies and spices such as chaat masala and roasted cumin powder. Notably, it contains no onions. For teekha golgappe ka pani (aka the spicy & tangy water), we’re talking an intense wave of fresh mint and coriander leaves, with a ginger kick that’ll wake up your taste buds. Sure, there’s a touch of sweetness to keep flavors balanced, but this pani is all about the savory side. It is quite similar to my jaljeera recipe, but extra herby! Street vendors also stock meetha pani, which is basically sweet tamarind chutney in disguise, but at home, I keep things simple! No need for preparing two kinds of water, just make the good ol’ khatta pani to get the chaat party started. Plus, with a jar of sweet tamarind chutney always on standby, I stuff those golgappas and then dunk straight into the spicy water for a flavor explosion that rivals any Delhi street vendor. You get that same addictive, super-delicious Delhi chaat experience, all without the second water hassle! Added bonus is more time for chomping, less time for prepping! Lastly, I resort to convenience and use store bought golgappe. I could make them at home, however the number of golappe we go through in one sitting, I would spend two days rolling out tiny dough balls!
Ingredients
For Golgappa Stuffing
Boiled Potatoes - I love using high starch variety like russet potatoes . Cool down the potatoes and using your hands, break them into small pieces (small enough to fit the golgappa cavity). Avoid mashing the potatoes(they become gooey). Boiled White Peas(Matar) - I simply pressure cook the soaked matar with salt until soft but still holding shape. Reserve the liquid from boiling the peas and mix it in while making the stuffing so that the stuffing stays moist. Instead of boiled matar, you could use black chickpeas (kala chana), sprouted moong dal or garbanzo beans (white chickpeas). Or use potatoes only. Chaat Spice Powders - You will need chaat masala powder, roasted cumin powder and black salt(kala namak). Green Chillies - A must! Use the hot, indian variety of green chilies or thai chilies for best flavor. Chaats ride high on fresh elements such as green chilies or herbs for texture and to balance the rich and tangy flavors.
For Chatpata Golgappe Ka Pani
Fresh Green Herbs - Cilantro and fresh mint leaves are a must. You could use equal amounts of herbs, but I prefer using more quantity of cilantro. Green Chillies & Fresh Ginger - They add a wonderful kick to the pani. Whole Spices - Fennel seeds, black peppercorns and black cardamom(seeds only) Chaat Spices - You will need chaat masala powder, roasted cumin powder and black salt(kala namak). We are also going to add a touch of hing (asafoetida) and hot red chilli powder(or cayenne pepper powder). Sugar - It balances the taste of all the tangy elements that we are adding. Tamarind Pulp & Lemon Juice - Tamarind pulp (I use ready to use pulp) and fresh squeezed lemon juice bring the esstential tang and brigten up the flavor of golgappa pani.
Instructions
Make Potato Stuffing
Soak the white peas overnight in excess water. Next morning, drain the water and add the soaked peas to a pressure cooker. Add 1 cup fresh water and a bit of salt. Pressure cook for 3-5 whistles on medium heat or until the peas are tender but hold shape. Drain the peas and reserve the remaining liquid(you will have about ⅓ cup)to be used while making the stuffing. In a large bowl, add the boiled potato, boiled matar(dried white peas), all the chaat spice powders, green chillies and salt. Add few tablespoons of the reserved water from boiling the peas and using a spoon, lightly mix to combine. Make sure to not mash up everything else the filling starts getting gooey. Using the reserved water (as needed )from boiling the peas while making stuffing keeps the texture soft and moist. Do try this trick, this enhances the taste immensely as well. Taste and adjust the salt or spices as desired. Add finely chopped cilantro, cover and refrigerate the potato stuffing until ready to serve.
Prepare The Pani Puri Water
Rinse the cilantro and fresh mint leaves thoroughly under cold water and roughly chop them. Chop the green chilies and ginger as well. In a blender jar, add the chopped cilantro, mint leaves, ginger, and sliced green chilies. Add the ground whole spices - black peppercorns, fennel seeds and seeds of black cardamom to the blender. Add a few tablespoons of water to the blender and blend the ingredients into a smooth paste. Place the tamarind pulp in a large bowl or you could use a pitcher as well. Strain the blended green herb paste over the tamarind pulp using a fine mesh sieve or cheesecloth. Press the paste with the back of a spoon to extract as much liquid as possible.
Tip - Straining the blended paste contributes to a smoother taste of the panipuri water. If not strained, your pani could be stringy. Don’t skip this step.
Add chaat masala powder, roasted cumin powder, black salt, hing, and red chili powder. Squeeze the lemon juice and mix in the sugar. Stir with a spoon or whisk until fully dissolved. Add cold water gradually to the concentrated mixture, stirring continuously, until the desired consistency is reached. The pani should be thin and watery.
Taste the golgappa pani and adjust the salt, chaat spice powders, sugar, and lemon juice as needed. The pani should be tangy, spicy, and slightly sweet. Refrigerate the pani for at least an hour before serving.
How To Serve Golgappa
Family Style
Serving in a Party
Set up a golgappa station where the guests can assemble their own. Have a ladle or spoon ready for serving the pani. Or you can fill up the pani in shot glasses for ease.
Tips
