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Golgappa Water make in cookingfood

Golgappa Water make in cookingfood

Dry mango - 50 grams (soaked)
Coriander - 100 grams

Green Chili - 6-8

Black pepper - ½ tsp

Ginger - 1.5 tsp (paste)

Dry Mint Powder - 2 tsp or a small bunch of fresh mint leaves




 
Method - make pulp of mango sourness:

Wash the mango sour with clean water and soak it in water for 3 hours, it becomes soft. Put the khatai in a mixer jar and make a fine paste. Sieve the paste. After filtering, remove the starch fibers that are left on the sieve and keep the pulp in a bowl.

To make a paste of green coriander and spices:







Clean the coriander, remove its sticks and wash it with clean water, and keep all the water in the sieve, cut the coriander roughly, put it in the mixer jar, along with green chili, black pepper, ginger paste or deer You can cut a piece of ginger into big pieces, add mint powder and some water and make a fine paste and take it out in a bowl.

Basic Spices are ready



1. Golgappa Tart Sour Water - Spicy Golgappa masala Pani




Pour paste - 4 tsp

Coriander Masala Paste - 3 - 4 tsp

Black salt - 1 tsp or as per taste

Salt - ½ tsp or as per taste

Roasted Cumin Powder - 1 tsp

Method -


Take a big cup of spicy (tart) sour water, add mango sour paste and green coriander spice paste, now add 1 liter of water and mix it. Now add black salt, plain white salt and roasted cumin powder and mix all the spices till they get mixed well. Delicious spicy sour water is ready.







2. Khattamitta Golgappa water - sweet and sour fuchka water




Mango Khata Paste - 4 tsp

Coriander Masala Paste - 2 -3 tsp

Roasted Cumin Powder - 1 tsp

Black salt - 1 tsp or as per taste

Salt - ½ tsp or as per taste

Sugar - ½ cup (100 grams)

Fennel powder - 1 teaspoon

Green cardamom powder - ½ tsp

Method -


Take another big cup of sweet water, add mango sour paste and green coriander spice paste, now add roasted cumin powder, black salt, plain white salt, sugar, fennel powder, cardamom powder and 1 liter of water. Mix well until the spices mix well, dissolving in the water. Delicious sweet water is ready.



3. Lemon Asafoetida water Lemon Asafoetida mix Panipuri Pani




Lemon - 2

Asafoetida - a little more than 1 pinch

Coriander Masala Paste - 2-3 tsp

Black salt - 1 tsp or as per taste

Roasted Cumin Powder - 1 tsp

Salt - less than ½ tsp or as per taste

Method


To make lemon asafoetida water, take lemon juice in a bowl, add asafetida to lemon juice and mix it well. Now add coriander spice paste, black salt, roasted cumin powder, plain salt and mix the spices well. Now add 1 liter of water to this spice and mix it well. Delicious lemon asafoetida water is ready.



Three types of water are ready for gol gapps, now you can decorate them by adding a little bit of boondi in this water, it also looks good and enhances its taste.

Tip: To show water different color, you can add green food color in hot water and red or orange food color in fresh water.



Suggestion: Sour pulp can be prepared by soaking the mango powder instead of dry mango sourdough, boiling it lightly. In the same way water can be made for Golgappa from tamarind pulp.



For every 1 liter of water

Time - 35 minutes
Labels:
Location: India

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