Go Back


Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Course Appetizer
Cuisine Indian
Servings 4 People


Golgappa pani preparation:

  • Firstly take a bowl and soak the tamarind in water for an hour.
  • After an hour mash the tamarind with your hands, removing the pulp from the seeds.
  • When done, strain it well in a mixing pot with the help of a strainer.
  • Now add 1 tablespoon coriander powder to it.
  • Add 1/2 tablespoon cumin powder to it.
  • Add 1 tablespoon Jaljeera powder to it.
  • Add salt as per taste.
  • Add 1 tablespoon sugar to it.
  • Mix it well.
  • Now add 2 to 3 crushed green chillies to it.
  • Add freshly chopped coriander to it.
  • Mix it well.
  • Now add 2 glasses of water to it.
  • Finally add 1/2 tablespoon of black salt to it.
  • Mix it well. Your yummy golgappa pani is ready. Garnish it with boondi.

Allu mixture preparation:

  • Firstly add white pea beans in a pot along with 2 cups of water and soak it for 7 to 8 hours.
  • Take a pressure cooker and add white pea beans along with water in it.
  • Add salt as per taste.
  • Pressure cook it for 1 whistle and then cook it on low flame for 5 minutes. Turn off the flame and don't open the lid until steam releases completely.
  • Now once the steam has released, Open the lid to check if it's cooked properly or not. It must turn soft and mushy.
  • Now pressure cook 10 to 12 potatoes in a pressure cooker. 2 to 3 whistles are enough to boil them.
  • once boiled, peel them well.
  • Take a bowl and add the potatoes to it. Mash them well.
  • Now add 1 cup cooked white pea beans to it.
  • Mix them properly using a masher.
  • Now add salt as per taste.
  • Add 1/2 tablespoon of cumin powder to it.
  • Add a tablespoon of coriander powder to it.
  • Now finely chop the onion and coriander leaves.
  • Add the chopped onions to the mixture.
  • Add freshly chopped coriander leaves to it.
  • Add 1/2 tablespoon of black salt to it.
  • Mix them well using your hands. Your potato mixture is ready. Keep it aside for later.

Frying the processed puris:

  • Take 30 to 40 processed puris. They are readily available in the market.
  • Heat a pan with 2 cups of refined or olive oil on medium high flame.
  • Once done turn the flame to medium high.
  • Now slowly add the processed puris to the hot oil. Add 4 puris at a time.
  • Once it is done from one side, flip it on the other side. It usually takes a minute to fry a puri.
  • Once it puffs up well and turns golden brown, drain them off and keep them aside.
  • Your puris are ready.

Assembling the golgappa:

  • Now take a golgappa puri.
  • Make a hole in the middle using your thumb.
  • Stuff the puri with a spoon of potato mixture.
  • Now fill it with the golgappa pani.
  • Your golgappa is ready to be served.