How to make Fuchka Water: As soon as you hear the name of golgappa, your mouth starts watering. If you go to the market, your eyes keep getting stuck on the cart of spicy golgappas, but eating Pani Puri in the rainy season can be dangerous. Not only this, since there is talk of banning it in many states, many people have started avoiding eating it. There is also a fear of infected water and rapid spread of bacteria in the rainy season. In such a situation, there is a risk of dangerous diseases like diarrhea, jaundice. So why don’t we make golgappas at home and enjoy it. Here we are telling you how you can easily make spicy golgappa water at home.
Method of making golgappa water
Material:
Water – 4 cups
Tamarind paste – 1/2 cup (prepare by soaking tamarind in water and straining it)
Mint leaves – 1 cup (fresh mint leaves)
Coriander leaves – 1/2 cup
Green chillies – 2-3 (according to taste)
Black salt – 1 teaspoon
Roasted cumin powder – 1 tsp
Plain salt – as per taste
Chat masala – 1 tsp
Lemon juice – 2 teaspoons
Asafoetida – a pinch
recipe:
First of all, wash the mint and coriander leaves and put them in the mixer and add green chillies and some water and grind them finely. Now filter the ground mint and coriander paste so that a thin paste can be made.
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Add 4 cups of water in a large vessel and add the strained mint-coriander paste to it. Now add the soaked tamarind paste to it and mix well. Now add black salt, plain salt, roasted cumin powder, chaat masala, lemon juice, and asafoetida and mix well.
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Now after mixing all the things well, add water to it and keep it in the fridge for some time. If you want, you can add chopped lemon to it. This will give a good fragrance. Golagappa water is ready. You can serve this water with golgappa.
Tags: Food, Food Recipe, Lifestyle
FIRST PUBLISHED : July 8, 2024, 07:27 IST
