Whatever the name of golgappa, pani puri or pani ke batase, the craze for the taste remains the same. Many types of diseases are spreading during the summer season. In such a situation, eating golgappas in the market is not hygienic at all. In such a situation, if you feel like, then one way is to make water at home, then by taking golgappas from the market, make peas or potatoes at home. Because the biggest danger comes from outside water. The advantage of making water at home is that you can keep it in the fridge and drink it without golgappa. It contains spices like asafoetida, cumin and black salt which will keep your stomach well.
For Golgappa water, you need water, coriander, mint, lemon, ginger, ground red chili (optional), black salt, white salt, green chili, jaljeera masala, asafoetida, cumin powder. If you want a little sweetness in the water, then you can also take a piece of tamarind or jaggery. Also read: Make chilled poppy syrup for guests in summer, just need these two things
how to make
To make water, wash coriander, mint, ginger and green chilies thoroughly. Now cut coriander, chilli, ginger and mint into small pieces for convenience. Keep equal quantity of coriander and mint. You can keep chilies according to your taste. Take a small piece of ginger. Now put it in the blender. Also add salt and black salt together. Make a paste out of it. Now add a pinch of asafoetida, cumin powder and a little jaljeera powder or chaat masala to this paste. Mix the paste. Now take cold water and dissolve this chutney in it. Your golgappa chutney water is ready. Squeeze a little lemon in it and test it and balance the thing which seems less. While grinding for sweetness, extract or add a little pulp of tamarind.