Pani Puri (Gol Guppa Pani)
Gol guppas are one of my favorite SNACKS and as a kid I always wondered how the water was made. Yes, there was the package masala mix that came with the puris but it was never as good as what I got in restaurants. The one at the restaurants was always MOUTHWATERING good so I would try to make my version at home taste more like that. After tons of suggestions, ideas, and failed pani (water), I finally figured out a SOUR, TANGY AND SLIGHTLY SPICY water that is perfect in my eyes. The ingredients are almost all pantry basics and this takes just minutes to make. ENJOY!
PREP TIME: 5 minutes l COOK TIME: 0 minutes l TOTAL TIME: 5 minutes
Ingredients
Pani (water)
3 cups cold water
1/2 cup of chopped cilantro, you can use leaves and stems
5 mint leaves
½ medium-sized lime, juiced
1 medium-sized lemon, juiced
2 thai chilis (you can add 1 or half of one for a less spicy water)
1 ½ tablespoons sugar
1 ½ tablespoons MDH Chunky Chat Masala
Recommendations to serve with
1 box puris (these can easily by found at most south asian grocery stores)
2 potatoes, boiled and cubed
1 (16oz) can chickpeas
1/2 cup tamarind and date chutney
1/2 cup boondi
Directions
Serving size: 4 people
Blend together the cilantro, lime juice, lemon juice, chilis, sugar and masala until completely combined into a paste. You can add up to a 1/2 cup of water to help this blend if needed (this paste can be stored as is in the fridge for on the spot pani puris).
Once your paste is ready, add in the water and combine completely. You may see specs of the cilantro and mint in the water which you can strain out if you wish; I typically don’t but its a personal choice; some friends of mine prefer spec-free water.
Set up a plate with puris filled partially with a few piece of potato, chickpea, boondi and a dash of chutney.
Serve with your fresh cold gol guppa pani!
This water can be refrigerated up to 7 days so it’s a great make ahead if you plan on serving it as an appetizer for an event.
