Hing Water for Golgappas Recipe

India’s love for street food is unparallel and one such street food, known by various names across country, but eaten with equal relish everywhere is gol gappas, paani puri or puchkas. The sight of these crunchy water balls with sweet, tangy and spicy water filling is enough to make our mouth water. The hing water is a perfect combination of delicious, tangy and sometimes spicy flavour.

Ingredients

• 1/3 cup Tamarind Pulp
• 1 tsp Cee Pee Bandhani Hing
• ½ tsp Black Salt
• ½ tsp Cee Pee whole Jeera Powder, roasted
• ¼ cup Coriander Leaves, roughly chopped
• 1 tsp Cee Pee Chatak Chat Masala
• 2 tsp Powdered Sugar
• 1 cup Water

Method

1. Begin with grinding the chopped coriander leaves with little amount of water as required.
2. Take it out in a bowl and add to it hing powder, black salt, roasted jeera powder, powdered sugar and chat masala..
3. Stir it thoroughly..
4. Add water and give it a stir..
5. Adjust salt and spices according to taste..
6. Hing water for golgappas is ready. Serve it chilled..

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