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Gol Gappe with Aam Panna Pani, Watermelon Pani | Indian Chaat Recipe

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Gol Gappe with Aam Panna Pani, Watermelon Pani | Indian Chaat Recipe

Spicy Chaat Of Pani Puri with Meetha & Teekha Pani.

Features:
  • Suitable for vegetarian
Cuisine:

Street Style Pani Puri.

  • 1hr 35 mins
  • Serves 10
  • Easy

Directions

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Gol Gappa with Aam Panna Pani, Watermelon Pani 

Ingredients

Note – the dough after preparing is 600 gms and makes 100 puris using 6gms of individual peda.

Ingredients 

For Gol Gappe 

Semolina (सूजी) – 2 cups / 400gms

Oil (तेल) – 5½ tbsp / 80 ml

Luke Warm Water (गुनगुना पानी) – 10 tbsp / 150 ml (approx)

Oil (तेल) – for deep frying 

 

For Aam Panna Pani 

Ingredients 

Raw mangoes (कच्चा आम) – 500 gms

Water (पानी) – 2 cups / 500 ml 

Mint leaves (पुदीना पत्ता) – 2 cups

Coriander, fresh (ताज़ा धनिया) – handful

Green chilli (हरि मिर्च) – 3-4 nos

Peppercorns (काली मिर्च) – 2 tsp 

Chilli Powder (मिर्ची पाउडर) – 2 tsp

Roasted Cumin powder (भुना जीरा पाउडर) – 1 tbsp

Salt (नमक) – to taste

Black Salt (काला नमक) – 1 tsp

Sugar (चीनी) – 3 tbsp

Ice cubes (बर्फ) – 2 cups

Water, chilled (ठंडा पानी) –  2 cups / 500ml

Boondi (बूँदी) – ½ cup 

 

For Watermelon Pani 

Makes 3 cups of thick syrup

Ingredients

Watermelon Juice (तरबूज़ का रस) – 6 cups  

Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – 1 tbsp 

Sugar (चीनी) – ¾ cup / 150 gms

Mint (पुदीना) – handful

Salt (नमक) – to taste

Black Salt (काला नमक) – 1 tsp

Roasted Cumin, crushed (भुना जीरा कूटा हुआ) – 1 tbsp

Pepper powder (काली मिर्च पाउडर)  – 1 tsp 

Ice cubes (बर्फ) – 2 cups

Water (पानी) – 1½ cup / 375 ml

Lemon (नींबू) – 5-6 nos

 

Accompaniments

Potato, boiled & diced

Bengal Gram, boiled  

Steps

1
Done

For Puris

Mix semolina, oil, and lukewarm water to form a stiff dough. Make small balls from the dough and roll them into thin puris. Heat oil in a pan and deep fry the puris until they puff up and turn golden brown.

2
Done

For Aam Panna Pani | Teekha Pani

Boil raw mangoes until soft, then remove the pulp and discard the seeds. Cook the mango pulp in a pressure cooker after adding some water. Blend the mango pulp with mint leaves, fresh coriander, green chillies, peppercorns, chilli powder, roasted cumin powder, salt, black salt, and sugar. Add ice cubes and chilled water to the mixture, and blend until smooth. Strain the mixture, drop in boondi, and mix it up.

3
Done

For Watermelon Panna Pani | Khatta Meetha Pani

Blend the watermelon into watermelon juice. Strain the juice into a pan. Add Kashmiri red chili powder and sugar. Reduce the juice in half. Drop some mint into the reduced juice. Add salt, black salt, roasted crushed cumin, and pepper powder. Take out the mint and transfer the juice to a jar. Pour in water and drop some ice cubes. Squeeze some lemon juice and stir well.

4
Done

For Serving

Make a small hole in the center of each golgappa. Fill them with boiled potato, and boiled Bengal gram. Dip the filled golgappa in the prepared Aam Panna Pani or Watermelon Pani before serving.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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3 Ingredient Mango Malai Kulfi | Home Made Eggless Ice Cream | Halwai Jaise Malai Kulfi
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previous
3 Ingredient Mango Malai Kulfi | Home Made Eggless Ice Cream | Halwai Jaise Malai Kulfi
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Champaran Mutton | Bihari Meat Curry | Ahuna Meat

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