Fruit Explosion Golgappa Pani – Tangy & Spicy
For Fruit Puree
For Green Puree
For Pani Base
For Garnish
For Golgappa Filling
Other
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Fruit Puree
Cut the pineapple into chunks, removing the hard core. Place the pineapple chunks, boiled and deseeded amla, boiled and deseeded raw mango pieces, and chopped kiwi into a blender. Add 1/2 cup of water. Blend until a smooth puree is formed. Do not strain the puree.
Prepare Green Puree
In a separate blender, combine a large handful of fresh mint leaves, a smaller handful of fresh coriander leaves, 4 large pieces of ginger, and 1 green chili. Add 1/2 cup of water. Blend until a smooth green puree is formed. Do not strain this puree either.
Mix Pani Base
In a large mixing bowl, add 1/2 cup of tamarind pulp. Add 1/2 cup of sugar and 1/2 cup of water. until the sugar dissolves. Squeeze the juice from 2 green limes into the mixture and again.
Add Spices to Pani Base
Add 2 tsp of regular salt, 1 tsp of hing, 1 tsp of black salt, 2 tbsp of roasted cumin powder, 1/2 tsp of black pepper powder, and 1 tsp of red chili powder to the tamarind mixture. well to combine all the spices.
Combine Purees and Adjust Pani
Pour the blended fruit puree into the spiced tamarind base. Rinse the blender with about 1 cup of water and add it to the bowl to ensure all pulp is incorporated. Add the green mint and coriander puree to the bowl. everything together thoroughly. Add more water (up to 2.5 liters total) to achieve your desired consistency. Taste the pani and adjust the sweetness, tanginess, and spice levels as needed. The chef adds an additional 1/4 cup of tamarind pulp, 1 tsp of regular salt, and 1/2 tsp of black salt to balance the flavors.
Garnish the Pani
Transfer the prepared golgappa pani to a transparent serving bowl. Garnish with 1 tbsp of grated ginger, 1/2 cup of chopped red onion ( in beetroot juice for color), 1/2 tsp of chili flakes, and 1/2 cup of boondi.
Serve Golgappas
Serve the fruit explosion golgappa pani chilled with crispy golgappa puris and a flavorful filling of boiled potatoes and black chickpeas. To prepare the filling, mix boiled potatoes and boiled black chickpeas with salt, red chili powder, chaat masala, and lemon juice. Fill each puri with the potato-chickpea mixture, dip it in the pani, and enjoy immediately.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Variations
Simple ways to adapt this recipe.
- Substitute kiwi with green appleIngredient swap
Substitute kiwi with green apple for a similar tangy flavor.
- Use jaggery (gud) instead ofIngredient swap
Use jaggery (gud) instead of sugar for a different sweet note in the tamarind chutney.
- Add a pinch of chaatCustomise
Add a pinch of chaat masala to the pani for an extra zing.
Helpful Tips
Small details that can improve the final result.
Your Notes
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