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We all agree that the most well-liked among all types of street food is gol gappas that too among major age groups. They not only taste absolutely fantastic but are also very adaptable and allow for plenty of experimentation. Despite the fact that most of us visit street-side stalls to have gol gappas, dining out during this time of year may be detrimental to your general health. All owing to the increase in the number of water-borne illnesses, which tends to happen during the summer. In the comfort of your kitchen, you may still take advantage of the season and enjoy your beloved gol gappas. The trick is to find the proper gol gappe ka pani recipe as preparing gol gappas at home is not difficult.
The gol gappa water sold in street carts has the ideal amount of tang. You are mistaken if you believe that the same flavours cannot be obtained at home. We're here to provide you with a fantastic gol gappe ka pani recipe that will have you drooling for more.
Spicy Tangy Paani
Ingredients:
1 cup Coriander Leaves
½ cup Mint Leaves
2 tsp Ginger (Chopped)
4-5 Green Chilli (Chopped)
3 tbsp Tamarind Paste
1 tsp Black salt
½ tsp Roasted Cumin Powder
2 tsp Chaat Masala
¼ tsp Black pepper Powder
2 tbsp Lemon Juice
1 tsp Sugar
4 cups Water
¼ cup Boondi
Method: Blend the tamarind paste, ginger, green chilies, mint leaves, coriander, and mint leaves to create a smooth paste. As you're grinding, add water. Put this paste in a big glass jug. Mix thoroughly before adding the following ingredients: black salt, chaat masala, black pepper powder, lemon juice, sugar, and roasted cumin powder. If necessary, adjust the salt and lemon juice. Mix thoroughly after adding water. Keep the pani cold for three to four hours. Just before serving, add boondi.
Meetha Paani
Ingredients:
1 cup Coriander Leaves
½ cup Mint Leaves
2 tsp Ginger Chopped
2 Green Chilli Chopped
3 tbsp Tamarind Paste
1 tsp Black Salt
½ tsp Roasted Cumin Powder
2 tsp Chaat Masala
¼ tsp Black Pepper Powder
2 tbsp Lemon Juice
¼ cup Sugar
4 cups Water
¼ cup Boondi
Method: Make a smooth paste in a blender by combining coriander, mint, ginger, green chilli, and tamarind paste. While grinding, add water. Place this paste in a big glass jug. Add the water, lemon juice, sugar, chaat masala, roasted cumin powder, black pepper powder, and black salt and combine thoroughly. If necessary, add more salt or lemon juice. Blend well after adding water. For 3 to 4 hours, chill the pani. Before serving, add the boondi.
Hing Ka Paani
Ingredients:
1 tsp Hing
1 tsp Black salt
½ tsp Roasted Cumin Powder
3 tsp Chaat Masala
¼ tsp Black Pepper Powder
2 tbsp Lemon Juice
2 tsp Sugar
4 cups Water
¼ cup Boondi
Method: In a jug, combine water, sugar, lemon juice, chaat masala, black salt, roasted cumin powder, and hing. Stir thoroughly. If necessary, adjust the salt and lemon juice. Mix thoroughly after adding water. Keep the paani cold for three to four hours. Just before serving, add boondi.
Raw Mango Paani
Ingredients:
1 cup Coriander Leaves
½ cup Mint Leaves
2 tsp Ginger Chopped
2 Green Chilli Chopped
1 tbsp Tamarind Paste
½ cup Raw Mango Peeled and Chopped
1 tsp Black salt
½ tsp Roasted Cumin Powder
2 tsp Chaat masala
¼ tsp Black pepper Powder
2 tbsp Lemon Juice
2 tsp Sugar
4 cups Water
¼ cup Boondi
Method: Blend the raw mango, ginger, green chilli, tamarind paste, mint leaves, coriander, and mint leaves to create a smooth paste. While grinding, add water. In a big glass jug, transfer this paste. Add the water, lemon juice, sugar, black salt, chaat masala, roasted cumin powder, and black pepper powder. Combine well. Lemon juice and salt should be adjusted as needed. Water should be added, then well combined. For three to four hours, chill the pani. Just prior to serving, add the boondi.
Saunf Ka Paani
1 cup Coriander Leaves
½ cup Mint Leaves
2 tsp Ginger Chopped
2 Green Chilli Chopped
3 tbsp Tamarind Paste
1 tsp Black Salt
2 tbsp Saunf Powder
½ tsp Roasted Cumin Powder
2 tsp Chaat Masala
¼ tsp Black Pepper Powder
2 tbsp Lemon Juice
2 tsp Sugar
4 cups Water
¼ cup Boondi
Method: Blend the tamarind paste, ginger, green chilies, mint leaves, coriander, and mint leaves to create a smooth paste. As you're grinding, add water. Put this paste in a big glass jug. Add the water, lemon juice, sugar, black salt, saunf powder, roasted cumin powder, chaat masala, and black pepper powder. Combine well. If necessary, adjust the salt and lemon juice. Mix thoroughly after adding water. Refrigerate the pani for 3-4 hours. Add boondi just before serving.
You can keep it in an airtight container for around three days in the fridge.
