Golgappe needs no introduction! Golgappe/Pani Poori/Puchka/Patasha/ Gup Chup/ Phulki/ Pakodi- all of these are names for one of India’s most popular street food -the golgappe. Every state in India has a different name and the filling might differ slightly too.
The world of Indian street food is vast, diverse, and delicious, but golgappe is the king. Whether you are ordering it from a dubious vendor on a street corner or making a beeline towards the chaat stand at a wedding buffet, golgappe will rarely leave you disappointed. The puffed crisp balls made of wheat and/or semolina, filled with a spicy mix of potatoes and chickpeas and a nice tangy spicy water is a magical combination.
Crispy, crunchy and a melody of sweet and sour the golgappas are an absolute delicious way to pop up your taste buds! I love golgappas and it is one of the first things I eat whenever I am in India. Sometimes I made golgappas at home or mostly buy ready packs of golgappas which comes with different chutneys and either a powder for golgappa pani or a chutney to dissolve in water. I am not very keen on the powder or chutney for water as it gives a very artificial taste. Whenever we have golgappa’s at home, I prefer making the pani at home as the real taste of the golgappa comes from the pani. Spicy, sweet, tangy- you have full control over how you like the pani and fresh coriander and mint just makes it taste closer to home. ?
Once you make this golgappe ka pani at home, you would not be reaching out to the ready stuff that comes packed with the golgappas.
