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Patashi Ka Paani (Golgappe ka Paani) Recipe

Patashi Ka Paani (Golgappe ka Paani)
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
  • Medium

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)

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1.
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.
4
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