Gol Gappe with Aam Panna Pani, Watermelon Pani | Indian Chaat Recipe

Gol Gappe with Aam Panna Pani, Watermelon Pani | Indian Chaat Recipe

Gol Gappe, also known as Pani Puri or Puchka, is a beloved Indian street food consisting of crispy, hollow puris filled with spicy, tangy, and flavorful water (pani). This recipe adds a unique twist by using two refreshing pani variations:
Aam Panna Pani – A tangy and spiced raw mango-flavored water, offering a cooling yet zesty punch.
Watermelon Pani – A mildly sweet and refreshing twist, made with fresh watermelon juice blended with spices for a unique flavor.
This fusion of flavors makes for a fun and delicious chaat experience, balancing sweet, tangy, and spicy notes in every bite. Perfect for summer snacks, festive gatherings, or chaat parties!
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Appetizer, Snack
Cuisine Indian, Indian Street Food
Servings 10

Ingredients
  

For Gol Gappe 

  • Semolina (सूजी) – 2 cups / 400gms
  • Oil (तेल) – 5½ tbsp / 80 ml
  • Lukewarm Water (गुनगुना पानी) – 10 tbsp / 150 ml (approx.)
  • Oil (तेल) – for deep frying 

For Aam Panna Pani 

  • Raw mangoes (कच्चा आम) – 500 gms
  • Water (पानी) – 2 cups / 500 ml 
  • Mint leaves (पुदीना पत्ता) – 2 cups
  • Coriander, fresh (ताज़ा धनिया) – handful
  • Green chilli (हरि मिर्च) – 3-4 nos
  • Peppercorns (काली मिर्च) – 2 tsp 
  • Chilli Powder (मिर्ची पाउडर) – 2 tsp
  • Roasted Cumin powder (भुना जीरा पाउडर) – 1 tbsp
  • Salt (नमक) – to taste
  • Black Salt (काला नमक) – 1 tsp
  • Sugar (चीनी) – 3 tbsp
  • Ice cubes (बर्फ) – 2 cups
  • Water, chilled (ठंडा पानी) – 2 cups / 500ml
  • Boondi (बूँदी) – ½ cup 

For Watermelon Pani 

  • Watermelon Juice (तरबूज़ का रस) – 6 cups  
  • Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – 1 tbsp 
  • Sugar (चीनी) – ¾ cup / 150 gms
  • Mint (पुदीना) – handful
  • Salt (नमक) – to taste
  • Black Salt (काला नमक) – 1 tsp
  • Roasted Cumin, crushed (भुना जीरा कूटा हुआ) – 1 tbsp
  • Pepper powder (काली मिर्च पाउडर)  – 1 tsp 
  • Ice cubes (बर्फ) – 2 cups
  • Water (पानी) – 1½ cup / 375 ml
  • Lemon (नींबू) – 5-6 nos

Accompaniments

  • Potato, boiled & diced
  • Bengal Gram, boiled  

Instructions
 

  • Mix semolina, oil, and lukewarm water to form a stiff dough. Make small balls from the dough and roll them into thin puris. Heat oil in a pan and deep fry the puris until they puff up and turn golden brown.
  • Boil raw mangoes until soft, then remove the pulp and discard the seeds. Cook the mango pulp in a pressure cooker after adding some water. Blend the mango pulp with mint leaves, fresh coriander, green chillies, peppercorns, chilli powder, roasted cumin powder, salt, black salt, and sugar. Add ice cubes and chilled water to the mixture, and blend until smooth. Strain the mixture, drop in boondi, and mix it up.
  • Blend the watermelon into watermelon juice. Strain the juice into a pan. Add Kashmiri red chili powder and sugar. Reduce the juice in half. Drop some mint into the reduced juice. Add salt, black salt, roasted crushed cumin, and pepper powder. Take out the mint and transfer the juice to a jar. Pour in water and drop some ice cubes. Squeeze some lemon juice and stir well.
  • Make a small hole in the center of each golgappa. Fill them with boiled potato, and boiled Bengal gram. Dip the filled golgappa in the prepared Aam Panna Pani or Watermelon Pani before serving.

Notes

Note – the dough after preparing is 600 gms and makes 100 puris using 6gms of individual Peda.
Keyword Gol Gappe with Aam Panna Pani, Watermelon Pani | Indian Chaat Recipe
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Article Categories:
Indian street food · New Year’s Eve Dinner Specials

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