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Patashi Ka Paani (Golgappe ka Paani) Recipe
How to make Patashi Ka Paani (Golgappe ka Paani)
Make a refreshing gol gappe ka paani at home with this recipe by Chef Gunjan Goela.
- Total Cook Time 25 mins
- Prep Time 05 mins
- Cook Time 20 mins
- Recipe Servings6
- Intermediate
Ingredients of Patashi Ka Paani (Golgappe ka Paani)
- 150 gm dry mangoes
- For the chutney:
- A small bunch of coriander
- 2 bunches of mint
- 1 -2 green chillies
- For the Spice Mixture:
- 2 tsp nausadar
- 3 tsp black salt (Kala namak)
- 4 small pieces peepali
- 2 whole dry ginger
- 3-4 har
- 6 green cardamom (elaichi)
- 2 tsp roasted cumin powder (Bhuna zeera)
- 3 tsp whole cumin (Zeera)
- 4 black cardamom (Badi elaichi)
- 1 1/2 tsp black pepper
- 6 cloves
- 1 1/2 tsp yellow chilli powder (Peeli mirch)
- 2 tsp salt
- 1
- For tempering:
- Heeng, a pinch
- 1 tsp zeera
- 1 tsp oil
How to Make Patashi Ka Paani (Golgappe ka Paani)
HideShow Media1.
Soak the dry mangoes in about 5 glasses of water for 2 to 3 hours. Drain and keep the water aside.
For the chutney:
1.
Grind coriander, mint and green chillies. Keep aside.
To prepare the spice mixture:
1.
Heat oil in a pan and stir fry all the spices.
2.
Cool and grind it to a fine powder.
3.
Now mix chutney, spice powder and dry mango water in a bowl.
4.
Strain and temper with zeera and heeng.
5.
Serve.