Golgappa Recipe Urdu Video

A trip to Delhi in North India can never be complete without having the Golgappa there – one of the most popular street food snacks. Not just this, while a Golgappa Recipe is a typical Delhi way of making it, this dish is famous under different names in other parts of India. So, it becomes the quintessential pani puri in Maharashtra, puchka in West Bengal and gupchup in Bihar and Jharkhand. In this recipe, I have also shared the way to make a tangy, yummy Golgappa Pani – an essential element of any Golgappa meal.

This recipe shares the North Indian style of making golgappa pani along with the stuffing – specifically the golgappe you get in Delhi and NCR belt.

I have lived in Gurugram (Gurgaon) for some time and occasionally we would have golgappe outside. The stuffing here is different than the Pani puri stuffing one gets in Mumbai. It has white chickpeas or black chickpeas with some boiled potatoes.

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The golgappa pani or spicy water is made of mint leaves in some places and in some places its jaljeera pani or hing pani or amchur (dried mango) pani. The meetha pani is the usual sweet tamarind chutney.

In this post I have shared jaljeera made from mint leaves and spices. I had shared this jaljeera recipe some years back and I use the same recipe to make the spicy and sour water.

The Golgappa puri can be made of atta (whole wheat flour) or sooji/rava (cream of wheat or semolina). You can use either. The atta golgappe are bigger in size than the ones made with sooji.

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Whenever I visit Delhi or gurgaon, I do try to have golgappe from there along with my favorite chana bhatura and Aloo tikki.

The jaljeera pani can be made a few hours before and then refrigerated. In the post I have shown making the jaljeera pani and the golgappa stuffing.

2. Take ⅓ cup loosely packed fresh mint leaves in a small grinder jar. Only use the mint leaves. Do not add the stems as then the pani can become bitter.

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4. Add the following spices – 1.5 teaspoons cumin seeds,  1 teaspoon fennel, ½ teaspoon black pepper and seeds removed from 1 black cardamom. Discard the outer cardamom cover. To get the seeds, lightly crush the cardamom in a mortar-pestle. Then remove the seeds.

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.

8. 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.

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If in case the pani tastes bitter (due to the type and quality of mint leaves), then add some lemon juice to balance the bitterness. If you want then you can keep this golgappa pani in the refrigerator.

9. Rinse and then soak⅓ cup white chickpeas and⅓ 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.

12. Pressure cook on medium heat for 18 to 19 minutes. When pressure settles down on its own in the cooker, then only open the lid and check if the chickpeas are cooked well or not.

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14. In another stovetop 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 heat. In the picture below there are more potatoes as I added them in another chaat recipe.

15. 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.

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Golgappa is a favorite snack all over India.this recipe shares the North Indian way of making golgappa pani along with the stuffing – specifically the golgappa you get in Delhi.

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.This step by step pani puri recipe for making the quintessential Indian snack at home is really popular among my friends and I’m so excited to share it with you today! I’ve included detailed steps on how to make the puris, the filling, and jaljeera to get that street style Pani Puri flavour!

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I LOVE pani puri and I am fiercely loyal to the ones served by the pani puri wala right around the corner. However, I took up the challenge to perfect my homemade pani puri recipe and after a few tries, I think I’ve done it. And if I can do it, so can you!!

Making golgappa or puchka at home from scratch sounds daunting, I know. But I have to tell you, it is so MUCH easier than you think. This recipe has become a hit with my folks and friends. The puris are SO CRUNCHY (watch the video to hear that crunch).

For that lip-smacking street style pani puri, the filling has to be just right. My filling recipe has only 5 ingredients in it and it is SO tasty. The major chunk of filling consists of boiled and mashed potatoes and kala chana (black gram)/ kabuli chana (chickpeas). The chatpata taste comes from black salt, cumin powder and red chilli powder. However, make sure you get the measurements right for a nice, balanced filling.

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Getting the puris right is all about the formula. We want crispy puris that hold their shape but aren’t too stubborn and remain crunchy when we try to poke them to fill them up with masala and pani.

The pani puri water is what binds all the components together and makes the filling-filled puris such a fun experience! I make my version of jaljeera with a host of spices and seasonings that boost the flavour of the pani. It is all about getting the balance right for a sweet, spicy, tangy, and sour pani. You can customise it according to your taste preferences. Make sure the pudina leaves are super fresh for a fresh flavour.

Usually my folks can’t wait till I put the garnish on the puris, they gobble it up so quickly! However, here are some garnish options - soaked boondi, whole pudina leaves, even raw onions.

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I like to make eating pani puri a hands-on experience! If you aren’t getting your hand dirty and don’t have some pani running down your chin, you haven’t eaten pani puri!

I just lay everything out on the table, everyone helps themselves and has fun along the way. Along with the pani puri water, the puris and the filling, I also serve the following:

Homemade pani puris are a little time consuming so make this a weekend project!. It’s also a fantastic way to catch up and spend some quality time with folks after a busy week. It’s simpler than you think and SO much fun! Whether they’re adults or children, EVERYONE loves a plate of pani puri! Try this simple recipe and share your pani puri stories with me!

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Called golgappa, or puchkas, I’ve included detailed steps on how to make the puris, the filling, and jaljeera to get that street style Pani Puri flavour!

Calories: 470 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 38 g | Saturated Fat: 3 g | Sodium: 523 mg | Potassium: 415 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 616 IU | Vitamin C: 19 mg | Calcium: 42 mg | Iron: 2 mg