Pani Puri ka Pani (12 Flavours) खट्टा, मीठा, चटपटा, तीखा गोलगप्पे का पानी|12 types of Golgappa Pani

Hey Foodies, Welcome back to Nicely Spicy -So Tasty So Yummy So Easy. Golgappas or Pani Puri is my favorite street food and trying it in various flavors is what I love the most. With this recipe, I am sharing with you 12 different flavors of Pani Puri Water which were experimented during #Lockdown days.

Each of the Pani Puri Pani is flavoured differently with a unique twist. Sweet, tangy or spicy, the choice is yours! Generally, only Sweet (meetha imli pani) & Spicy (tikha hara pani) flavours are available or prepared. But, what if you could get more creative and make up other varieties as well? Try each one and tell me in the comments which one is your favorite.

I have also shared how to make Pani Puri ki Puri and Ragda at home. I know making Pani Puri from scratch is a time consuming task for which I have also shared my Semi Homemade Pani Puri wherein ready made puris are deep fried and sweet & tikha flavor pani is created with the ready made paste. Now, you don't ever have to have the unhygienic Street food ever. #StayHome & #CookWithMe this Easy Pani Puri ka Pani in 12 flavors and enjoy your #Homemade #PaniPuri #LockdownParty.

RECIPE CARD:

1. For Lehsan Pani / Garlic Water

INGREDIENTS:

Garlic / Lehsan - 14-15 cloves

Kashmiri Red Chillies/Kashmiri Lal Mirch - 10-12

Salt/Namak - as per taste

Water/Pani - for grinding

Chilled Water/Thanda Paani - 400 milliliters

Boondi - for garnish

METHOD:

1. In a blender, add red chillies & garlic with water for grinding.

2. Blend it into a smooth paste.

3. Transfer this mixture into a bowl.

4. Add water & stir well.

5. Garnish with boondi and keep chilled.

2. For Hing Paani/ Asafoetida Water

INGREDIENTS:

Asafoetida/Hing - 1/2 teaspoon

Black salt/Sendha Namak - as per taste

Salt/Namak - as per taste

Chaat masala - 1 teaspoon

Tamarind paste - 2 tbsp

Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

3. For Jeera Pani/Cumin Water

INGREDIENTS:

Roasted Jeera/Cumin Powder -1 teapoon

Black salt/Sendha Namak - as per taste

Salt/Namak - as per taste

Chaat masala - 1 teaspoon

Water - 400 milliliters

Boondi - for garnish

Lemon juice - 1 teaspoon

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

4. For Nimbu Pani/Lemon Water

INGREDIENTS:

Lemon juice - 2 tablespoons

Black salt/Sendha Namak - as per taste

Salt/Namak - as per taste

Chaat masala - 1 teaspoon

Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

5. Kala Khatta Pani

INGREDIENTS:

Kala Khatta Syrup - 2 tablespoons

Nimbu/Lemon juice - 2 tablespoons

Black salt/Sendha Namak - as per taste

Salt/Namak - as per taste

Chaat masala - 1 teaspoon

Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

6. Aamchur Pani/ Dry Mango Water

INGREDIENTS:

Aamchur / Dry Mango - 2 teaspoons

Nimbu/Lemon juice -1 tablespoons

Black salt/Sendha Namak - as per taste

Salt/Namak - as per taste

Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

7. Pudina Pani / Mint Water

INGREDIENTS:

Pudina / Mint leaves - 1/2 cup

Hari Mirch / Green chili - 2-3

Black salt/Sendha Namak - as per taste

Salt/Namak - as per taste

Pani/Water for grindinh

Pani/Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a blender, add mint, chillies, black salt & salt with water for grinding.

2. Blend it into a smooth paste.

3. Transfer this mixture into a bowl.

4. Add water, lemon juice & stir well.

5. Garnish with boondi and keep chilled.

8. Kokum Pani

INGREDIENTS:

Kokum Sharbat - 1 cup, chilled

Salt/Namak - as per taste

Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

9. Meetha Aam ka Pani/Mango Water

INGREDIENTS:

Mango Frooti or Slice - 1 cup, chilled

Salt/Namak - as per taste

Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

10.Kachi Kairi ka Pani/ Raw Mango Water

INGREDIENTS:

Kachi Kairi/ Raw Mango Pulp - 1/2 cup

Black salt/Sendha Namak - as per taste

Salt/Namak - as per taste

Pani/Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

12. Dhania-Saunf ka Pani / Coriander-Fennel Seeds Water

INGREDIENTS:

Dhania / Coriander leaves - a handful

Saunf/Fennel Seeds - 1 tsp, soaked in water

Hari Mirch / Green chili - 1-2

Black salt/Sendha Namak - as per taste

Salt/Namak - as per taste

Nimbu ka ras/Lemon Juice - 1 tsp

Pani/Water for grinding

Pani/Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a blender, add Coriander leaves, fennel seeds, chillies, lemon juice, black salt & salt with water for grinding.

2. Blend it into a smooth paste.

3. Transfer this mixture into a bowl.

4. Add water & stir well.

5. Garnish with boondi and keep chilled.

12. Dhania-Pudina ka Pani / Coriander-Mint Water

INGREDIENTS:

Dhania-Pudina / Coriander-Mint Chutney

Black salt/Sendha Namak - as per taste

Chat Masala - 1 tsp

Salt/Namak - as per taste

Water - 400 milliliters

Boondi - for garnish

METHOD:

1. In a mixing bowl, add all the ingredients and mix it well.

2. Garnish with boondi and keep chilled.

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Music Credit: Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500025 Artist: http://incompetech.com/

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