Golgappa Masala Water Recipe - Pani for Pani Puri

Start with washing the dry mango chunks thoroughly and soak them in water for 3 hours until soft.Now clean and remove stalk from coriander leaves. Wash them thoroughly and chop roughly.Finely grind the soaked mango chunks to a smooth paste in mixer grinder. Sieve it through a strainer and collect the paste in a bowl.Take the green coriander leaves in a mixture jar, followed by green chilli, black pepper, ginger paste or chopped ginger chunks, mint powder and some water.Grind finely to make a smooth paste. Take it out in a bowl. These are the basic masala for gol gappa pani.For spicy pani puri water, take mango khatai paste, coriander paste and 1 liter water into a big bowl. Mix everything really well.Then add black salt, plain salt and roasted cumin powder. Give it a stir. Spicy water is ready.For sweet-sour pani puri water, take mango khatai paste, coriander paste along with black salt, plain salt, fennel powder, cardamom powder, roasted cumin powder, sugar and 1 liter water in a big mixing bowl.Mix well until sugar dissolves completely and we are done with making yummy sweet-sour water.Lastly, for lemon-asafoetida mix pani puri water, in a big bowl take lemon juice and add asafoetida to it.Then add coriander masala, roasted cumin powder, black salt, plain salt and 1 liter water.Stir until sugar dissolves completely. Lemon-asafoetida water is ready too!Garnish all the three most popular and lip smacking spicy, tangy and sweet water for the gol gappas with boondi and relish eating. Take a gol gappa, break it little in the center, stuff with some masala potato filling and drench the gol gappas in any of the three water and put it straight in your mouth.