Golgappa/pani puri with aam ka panna

Golgappa / Pani puri is a crispy puffed small puris, in which you can fill the condiments like boiled or mashed chickpea / potato with few spices and more important spicy, tangy, sweet, sour drink. As you savour the Pani puri, you can literally feel the explosion of flavours in your mouth, an assortment of crisp, tangy, spicy tastes. If you visit any place or region or different shops, you will get different taste of spiced water either it is made with tamarind or amchur (dry mango powder). Even one of my friend said, that she tasted five varieties of spiced water for the Pani puri like hing water (asafoetida), mango water (aam ka panna) and many more.

This time to go with Pani puri /golgappa , I have made aam ka panna which you can drink or goes well with golgappa /pani puri. Aam ka panna is an Indian summer cooler and refreshing drink during summer.  Aam ka panna is made from raw green mangoes, which are boiled and made with its pulp. Some like sweet, spicy and some add mint chutney. With this same Aam ka panna, I just used for the pani puri also, as another variety of sour and spicy water mixture for Pani Ke Patashe or Puchka or  Paani Poori  or golgappas . In this I have not added sugar, but added spices and mint chutney to go well with pani puri / golgappa as per my taste; you can adjust as per your taste.


    For aam ka panna

  • Mangoes – 200 gms or 1 medium
  • Water – 4 cups
  • Cumin powder (roasted) – 1 tsp
  • Chilli powder – 1/2 tsp
  • Black salt – 1 1/2 tsp
  • Chaat masala – 1 1/2 tsp
  • Lemon juice – 2 tbsp
  • Raw mango (chopped) – 3 tbsp
  • Mint chutney – 3 to 4 tbsp
  • Mint chutney

  • Mint leaves – 30
  • Green chillies – 1
  • Ginger (optional) – 1/2 tsp
  • Lemon juice – as per taste
  • Salt – as per taste
  • Other ingredients

  • Gol gappas (readymade) – 50
  • Tamarind chutney (Meethi chutney) – 1/2 cup
  • Pani puri masala

  • Chopped onion – 1
  • Boiled potato (smashed) – 1
  • Chickpea (Kabuli chana)
  • Bean sprouts
  • Ragda masala
  • Black chickpea (kala chana)
  • Sev (fried noodles made with gram flour)
  • Coriander leaves


  • Roast cumin seeds on a pan on simmer flame until aroma and its colour is lightly changed. Ground to powder in a spice mixer, store in a plastic or airtight container.
  • Mint chutney

  • Put all the ingredients in a mixer and grind to a fine paste by adding little water. Keep it aside.
  • Aam ka panna

  • Pressures cook the mangoes with 2cups of water for 2 to 3 whistles or till they turn very soft.
  • Once the mangoes have cooled down peel off the skin and squeeze out the entire pulp in a bowl.
  • Put the pulp in a blender and make a fine paste or puri, transfer to a big bowl. Add in the 2 cups or 3 cups water in the pulp.
  • Strain the aam ka panna and add other ingredients (except mint chutney) and mix well.
  • I added little water and lemon juice (if the mangoes are not sour) to make the aam ka panna  as per my consistency.
  • If you see the colour of the aam ka panna it will be light yellow colour.
  • You can serve this as pani puri but to make it more tasty and flavoured like my previous pani puri recipe, I added the mint chutney, mix well.
  • In the end I added chopped mango pieces, in the spiced water mixture, but it is optional.
  • Once cooled keep in the refrigerator and serve chilled with ice.
  • Can take any of the above ingredients for the puri masala filling.
  • I have taken left over patties of ragda but if taking boiled potato (smashed) mix salt, chilli powder or chaat masala, keep it ready.
  • You can use left over ragda also for filling. You can have a look at my ragda patties recipe.
  • If taking bean sprouts (green moong dal) or boiled chickpea (smashed lightly) mix salt, chaat masala or chilli powder, keep it aside.
  • Serving

  • Serve pani and gol gappas (separately) with any filling of your choice, tamarind chutney (sweet chutney), chopped onion and coriander leaves.


  • Instead of boiling the mangoes, roast it in oven or fire. The best one is placing on the gas burner and roasting until its skin is dark charred. Peel the skin and remove the pulp, blend in a mixer for the puri and then add the spices and other ingredients, serve as above.
  • Add water as per the consistency you like.
  • Always taste and then adjust with the spices.
  • Refer my aam ka panna drink recipe, it is with sugar and my other pani puri recipe.

Copyright © 2013 www.oceanofrecipes.com. All rights reserved.