This is a variation of the traditional Golgappa or Pani Puri. The pani is prepared using Guava juice!
Time Required: 40 Minutes
10 Golgappa Poori
Tiny Glasses to serve
For the filling:
½ Potato, Boiled and Cubed
2tbsp Black Channa, Soaked and Boiled
2tbsp Whole Green Gram, Soaked and Boiled
½ Onion Chopped
Few Sprigs Coriander, Chopped finely
½ tsp Chili Powder
½ tsp Chaat Masala Powder
1tbsp Saunth Ki Chutney / Sweet Chutney
Salt to taste
For the Pani / Water:
1 Glass Guava Juice
4 – 5 Pudina / Mint leaves, Crushed
Juice of ½ Lemon
5 tbsp Sugar
½ tsp Black Salt
½ tsp Roasted Jeera Powder
¼ tsp Pepper Powder
Salt to taste
In a vessel, mix all the ingredients for the Pani and refrigerate it. In a mixing bowl, mix all the ingredients for the filling except for Sweet Chutney and keep aside.
Assembling the Golgappa Shots:
Pour the Guava Pani into the tiny glasses. Break the Golgappa Poori from one side and fill the pooris with the filling. Keep these pooris over each of the tiny glass and put little Sweet Chutney over each of the pooris and serve.
Enjoy the Golgappa by putting the filled poori in your mouth first and do a bottoms up of the shots.
Very very interesting and unique twist on good old golgappas. Looks yumm..
Love that combo!!
A similar one was aired on masterchef India.
Pavani and Apu..it tastes great.
True Rachel. But I have tweaked the recipe a lot. I have tasted golgappas with flavored buttermilk in Rajasthan! They taste good too…