Step 1

Soak 1 tablespoon tightly packed tamarind in ¼ cup hot water for about 20 minutes.

Step 2

Take ⅓ cup loosely packed mint leaves in a small grinder jar. Only use the mint leaves. Do not add the stems.

Step 3

Add the soaked tamarind along with its water. Make sure there are no seeds in the tamarind.

Step 4

Add the following spices – 1.5 teaspoons cumin seeds, 1 teaspoon fennel, ½ teaspoon black pepper and seeds removed from 1 black cardamom.

Step 5

Now add 1 teaspoon amchur (dry mango powder), 1 teaspoon chaat masala, 1 pinch asafoetida (hing) and black salt as required.

Step 6

If you do not have dry mango powder, then you can add some lemon juice. Instead of dry mango powder, kachri powder or bel powder can also be used. Instead of black salt, you can use rock salt or sea salt.

Step 7

Grind to a smooth chutney.

Step 8

Take the jaljeera chutney in a bowl. Also add 1.5 cups water.

Step 9

Mix very well. Check the taste of golgappa pani and add more salt and dry mango powder if required. You can also add some lemon juice if you want.

Step 10

If you want then you can keep this golgappa pani in the refrigerator.

Step 11

Rinse and then soak ⅓ cup white chickpeas and ⅓ cup black chickpeas in enough water overnight or for 8 to 9 hours. Later drain all the water and rinse the chickpeas very well in running water.

Step 12

Add the chickpeas in a cooker. Also add 2.5 cups water. You can also add just one type of chickpea.

Step 13

Add ½ teaspoon salt.

Step 14

Pressure cook on medium flame for 18 to 19 minutes. When pressure settles down on its own in the cooker, open the lid and check if the chickpeas are cooked well or not. If not then pressure cook for some more time till the chickpeas are cooked well.

Step 15

Drain all the water and take the chickpeas in a bowl.

Step 16

In another pressure cooker, take 2 to 3 medium sized rinsed potatoes. Add enough water just about covering the potatoes.

Step 17

Also add ½ teaspoon salt. Pressure cook them for 5 to 6 whistles or 9 to 11 minutes on medium flame.

Step 18

When the pressure settles down on its own in the cooker, remove the potatoes. Let them cool a bit. Then peel and chop them. Add the chopped potatoes to the cooked chickpeas.

Step 19

Sprinkle ½ teaspoon kashmiri red chili powder, ½ teaspoon chaat masala and ¼ teaspoon black salt or add as required.

Step 20

Mix everything well. Keep aside.

Step 21

Keep all the elements of golgappa before assembling them – jaljeera pani, tamarind chutney, chana and potatoes stuffing. Take the golgappa puri in a small plate. Crack open the top with a spoon or with clean fingers.

Step 22

Place the chickpeas and potato stuffing inside the golgappa puri.

Step 23

Spoon some sweet tamarind chutney less or more as per your preferences.

Step 24

Now spoon the jaljeera pani or golgappa pani.

Step 25

Have them immediately.

Step 26

You can also arrange all the golgappa elements on the dining table and let people make the golgappa for themselves.