Golgappa Recipe- Jaljeera Pani & Chickpea Filling

Last Updated on 2 months by Neha Deshmukh

Golgappa Recipe – Jaljeera Pani & Chickpea Filling

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the sight of golgappa vendors expertly assembling these little flavour bombs. Golgappa (also known as pani puri, puchka, or gupchup depending on where you are in India!) are seriously addictive. I remember the first time I tried to make these at home – it was a bit of a messy adventure, but totally worth it! Today, I’m sharing my go-to recipe for perfectly tangy jaljeera pani and a flavourful chickpea filling. Get ready for a burst of deliciousness!

Why You’ll Love This Recipe

This golgappa recipe isn’t just about recreating a street food favourite; it’s about experiencing a little piece of India in your own kitchen. The combination of the crispy puri, the spicy-tangy water, and the savoury chickpea filling is simply irresistible. It’s perfect for parties, get-togethers, or just a fun weekend snack. Plus, making it yourself lets you control the spice level and freshness of the ingredients.

Ingredients

Here’s what you’ll need to make this golgappa magic happen:

• 1 tablespoon tightly packed tamarind
• 0.33 cup mint leaves
• 1.5 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• 1 black cardamom (seeds only)
• 0.5 teaspoon black pepper
• 1 teaspoon amchur (dry mango powder)
• 1 teaspoon chaat masala
• 1 pinch asafoetida (hing)
• 0.33 cup white chickpeas
• 0.33 cup black chickpeas
• 2-3 medium potatoes
• 25-30 golgappa puris

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Chickpeas: I love using both white and black chickpeas. White chickpeas give a nice, mild base, while the black chickpeas (kala chana) add a slightly earthy flavour and hold their shape beautifully.
• Amchur: Don’t skip the amchur (dry mango powder)! It’s key to getting that signature tangy flavour in the pani.
• Black Cardamom: A little black cardamom goes a long way. It adds a lovely smoky depth to the jaljeera pani. You only need the seeds from inside the pod.
• Spice Levels: Golgappa pani spice levels vary so much across India. Some people like it mild, others like it fiery! Feel free to adjust the amount of chili powder and chaat masala to your liking. My family prefers a medium spice level, so that’s what I’ve gone with here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of hot water for 20 minutes. This helps to soften it and release all its tangy goodness.
2. While the tamarind is soaking, let’s get the chickpeas going. Soak both the white and black chickpeas for a few hours (or overnight is even better!). Then, pressure cook them with some salt for about 18-19 minutes, or until they’re tender. Drain and set aside.
3. Next, boil the potatoes until they’re soft enough to easily pierce with a fork. Peel them, chop them into small pieces, and set them aside too.
4. Now for the star of the show – the jaljeera pani! Blend the soaked tamarind (along with the water it soaked in), mint leaves, cumin seeds, fennel seeds, black cardamom seeds, black pepper, amchur, chaat masala, and hing into a super smooth chutney.
5. Pour the chutney into a bowl and mix it with 1.5 cups of water. Give it a good stir, then taste and adjust the seasoning. Add black salt or a squeeze of lemon juice to brighten the flavours.
6. In another bowl, combine the cooked chickpeas, chopped potatoes, red chili powder, chaat masala, and black salt. Mix well.
7. Finally, the fun part! Gently crack open each golgappa puri. Stuff it with a spoonful of the chickpea-potato mixture, then add a generous amount of jaljeera pani. Pop the whole thing in your mouth and enjoy immediately!

Expert Tips

• Puri Freshness: Golgappa puris are best when they’re super crispy. Store them in an airtight container to keep them from getting stale.
• Chilling Time: Chilling the jaljeera pani for at least 30 minutes really helps the flavours meld together.
• Don’t Overfill: Resist the urge to overfill the puris! They can get messy quickly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your chaat masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder flavour, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper or some finely chopped green chilies.
• Festival Adaptations: Golgappa is a huge hit during festivals like Holi and Diwali. It’s a perfect snack to share with family and friends.
• Gluten-Free Options: Finding gluten-free golgappa puris can be tricky, but they are available online and in some Indian grocery stores.

Serving Suggestions

Golgappa is best served immediately after assembling. It’s a great appetizer or snack for parties, picnics, or just a fun night in. I like to serve it with a side of chopped onions and a sprinkle of extra chaat masala.

Storage Instructions

The jaljeera pani can be stored in an airtight container in the refrigerator for up to 2 days. The chickpea filling can also be stored in the refrigerator for up to 2 days. However, the golgappa puris are best enjoyed fresh.

FAQs

1. What is the best way to get the perfect balance of sweet, sour, and spicy in the Golgappa Pani?

It’s all about tasting and adjusting! Start with the amounts listed in the recipe, then add more amchur for tang, sugar for sweetness, or chili powder for spice until you reach your desired flavour.

2. Can I make the chickpea filling and Golgappa Pani ahead of time? If so, how long will they keep?

Yes, you can! Both the filling and pani can be made up to 2 days in advance and stored in the refrigerator. Just remember that the puris are best enjoyed fresh.

3. What is the difference between white and black chickpeas, and why are both used in this recipe?

White chickpeas (chana) are milder in flavour and have a softer texture. Black chickpeas (kala chana) are earthier and hold their shape better. Using both adds complexity and texture to the filling.

4. My Golgappa Puris are getting soggy. How can I prevent this?

Make sure to assemble the golgappas right before serving. Don’t fill them too far in advance, as the pani will soften the puris.

5. What can I substitute for Asafoetida (Hing) if I don’t have it on hand?

Asafoetida has a unique flavour, but if you don’t have it, you can omit it or try a tiny pinch of garlic powder. It won’t be quite the same, but it will still be delicious!