Few things to keep in mind before starting:

  • This famous Indian street food has many names – ‘Golgappa’ in North India; ‘Pani Puri’ in Maharashtra; ‘Puchka’ in West Bengal, Bihar and Jharkhand ; ‘Gup-chup’ in Odisha; ‘Pani ke Batashe’ in Uttar Pradesh and so on.
  • The Golgappas are stuffed with varieties of stuffings like boiled potatoes, boiled chickpeas, ragda, sprouted moong beans etc and is topped with Sweet chutney or tamarind chutney, khatta paani, jaljeera water, heeng flavoured pani and many other variations of flavoured waters available these days.
  • This recipe shares the North Indian style of savoury spicy sour water to be filled inside the golgappas & is prepared using mint leaves, coriander leaves, lemon juice, tamarind pulp, ginger and a few spices.
  • You may even use dried mint leaves powder instead of fresh mint leaves to prepare the spicy golgappa pani as I have done in this recipe.
  • Here, I have shared the recipe for the boiled Potato-Chickpeas stuffing as well for the Golgappas.
  • The water can be prepared a few hours before serving the golgappas so that it can be refrigerated and served chilled with the golgappas.
  • For Golgappa Puri, you may either follow my golgappa puri recipe link to prepare homemade golgappas or you may use the store bought ones to enjoy with this homemade spicy water and homemade stuffing.


For Golgappa Pani:

  • Fresh coriander leaves – a handful
  • Fresh mint leaves(a few) or Dried Mint powder – 1 tsp
  • Tamarind – 2 tbsp
  • Ginger – 1 inch piece
  • Green chilli – 1
  • Black salt – 1 tsp
  • Rock salt – 1/4 tsp
  • Roasted cumin seed powder – 1/2 tsp
  • Black pepper powder – 1/4 tsp
  • Kashmiri red chilli powder – 1/2 tsp
  • Chat masala – 1/2 tsp
  • Asafoetida (Heeng) – a pinch
  • Boondi – 2 tsp
  • Lemon juice – 1 tbsp
  • Water – 4 cups

For Potato-chickpeas stuffing:

  • Potato – 1
  • Black and white chickpeas – 3 tbsp each
  • Black salt – 1/4 tsp
  • Red chilli flakes – 1/4 tsp
  • Roasted cumin seed powder – 1/4 tsp
  • Leftover coriander-tamarind-ginger paste left after sieving it for preparing the golgappa pani


  • Soak the chickpeas and tamarind in enough water overnight. Boil the chickpeas and potato as well.
  • Crush the soaked tamarind and sieve it through a sieve to remove its fibres or seeds. Your tamarind paste is ready.
  • Now to prepare the golgappa pani, grind together coriander leaves, mint leaves, ginger, tamarind paste & green chilli to a fine paste. Sieve it through a sieve into a large container. Keep aside the leftover in the sieve to be added to the potato-chickpea stuffing later on.
  • Now add 4 cups of water, black salt, rock salt, black pepper powder, roasted cumin powder, red chilli powder, dried mint powder(if not using fresh mint leaves), chat masala, heeng, boondi and lemon juice to the sieved paste.
  • Your golgappa water is ready. Let it refrigerate for few hours before using it for golgappas.
  • You may adjust the salt, spices and lemon as per your taste.
  • To prepare the potato-chickpea stuffing, dice the boiled potato and add boiled chickpeas, black salt, cumin powder, red chilli flakes and the leftover green paste & mix all these well. Your stuffing is ready.
  • Take your golgappa puri, crack the top using your fingers or a spoon, stuff a little potato-chickpea stuffing, add some sweet tamarind chutney, and finally fill it to the brim with the golgappa pani & immediately put it inside your mouth and enjoy the flavours!
Sooji Golgappa with Spicy Golgappa Pani & Potato-Chickpeas Stuffing

Homemade sooji golgappa puri recipe linkhttps://yoshitaskitchen.com/2020/04/10/perfectly-crunchy-sooji-golgappa-puri/

‘Cooking for our loved ones with love!’