Introduction

Hello, I am Ajay Chopra. If you ever feel like eating something cold and chatpata, then I am sure you have not made this recipe before. I guarantee that. Today, I will make a very tasty pani phulki with you. Please don’t confuse pani phulki with golgappa. In Allahabad, golgappa is called phulki. But this phulki is different. It is made of besan and it is like a pakodi. We dip it in golgappa-style pani and eat it. It tastes really nice. I thought I should share this tasty dish with you. It is very simple and full of flavour. Once you start eating it, you won’t stop. It gives the feel of kanji vada but it is not that complicated. So let’s make pani phulki.

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Ingredients of Chatpata Pani Phulki

Portion servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 45 mins

 

For the Phulki:

• Besan – 2 cups
• Salt – 1 tsp
• Turmeric powder – ½ tsp
• Baking soda – a pinch
• Water – as required
• Oil – for frying

For the Pani:

• Tamarind pulp – ¼ cup
• Green chillies – 2-3 pcs
• Ginger – ½ inch piece
• Fresh coriander – a handful
• Mint leaves – 12-14 leaves
• Sugar – ½ tbsp (or jaggery/honey as per taste)
• Chaat masala – 1 tsp
• Black salt – ½ tsp
• Roasted cumin (jeera) powder – ½ tsp
• Red chilli powder – ½ tsp
• Salt – 1 tsp (or as per taste)
• Water – as required

For Assembling:

• Prepared Chatpata Pani
• Fried and soaked Phulki
• Mint leaves – few
• Green chilli slits – as needed
• Coriander sprigs – few
• Onion slices – for garnish

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Instructions of Chatpata Pani Phulki

Step 1: Prepare the Phulki Batter

Take besan in a mixing bowl. Add salt, turmeric powder, and a pinch of baking soda. Start adding a little water while whisking to make a thick and smooth batter. There should be no lumps. Once it’s smooth, beat the batter well for a few minutes. This makes the batter light and helps the phulki puff up beautifully.

 

Step 2: Fry the Phulkis

Heat oil in a kadhai on medium flame. Drop small spoonfuls of the batter into the oil. The phulkis will puff up and turn golden. Fry until they’re cooked from inside and slightly crisp on the outside. Remove them and let them rest for a few minutes. Then soak them in warm water. Once they become soft, gently squeeze the water out and set them aside.

 

Step 3: Make the Chatpata Pani

In a blender, add tamarind pulp, green chillies, ginger, coriander, mint leaves, sugar, chaat masala, black salt, roasted cumin powder, red chilli powder, and regular salt. Blend to a fine paste. Add water as needed to make it thin like golgappa water. Taste and adjust spices or salt if needed. Keep the pani in the fridge so it becomes cold and refreshing.

 

Step 4: Assemble the Pani Phulki

In a bowl or glass, place a few soft soaked phulkis. Pour the chilled pani generously over them. Garnish with a few mint leaves, green chilli slits, coriander sprigs, and onion slices. Serve it immediately while it’s still cold and full of flavour.

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About the Recipe

We first make the batter using besan, some salt, and a little haldi. Add a little water and mix well so there are no lumps. Then add more water to make a smooth batter like pakoda batter. After that, we beat it well. Don’t get tired while beating, because the more you beat it, the softer the phulki will be. Then we add a pinch of soda to make it fluffy. That’s why it is called phulki. After adding soda, we beat it again. Now the batter is ready to fry.

For the pani, we make it like golgappa pani but with a few changes. In a mixie jar, we add some imli pulp, green chilli, ginger, coriander, a little sugar (you can use jaggery or honey too), chaat masala, black salt, roasted jeera powder, red chilli powder, and pudina. Then we add a little water and make a paste. This paste is mixed in water to make the pani. On top, we add chopped onion, green chilli, coriander, pudina, and some lemon juice. It looks very tasty and tastes even better.

Now we fry small round phulkis in medium hot oil. After frying, we put them in the pani so they can soak properly. After soaking, we gently press them and let them absorb the flavours. The dish is ready. Take your bowls and get ready to eat.

There is an old saying that around 5 PM in the evening in UP and Bihar, someone always says, “Chal rahe ho chaat pakodi khane?” This dish is like that — a chaat and a pakodi in one. This chatpata pani phulki is now ready. Eat it, press it, enjoy it. 

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Cooking Tips

• Beat the besan batter very well to make the phulki soft and fluffy.
• Use only a pinch of soda in the batter to help it puff up.
• Fry the phulki in medium hot oil so it cooks properly from inside.
• Soak the phulki in water right after frying so it becomes soft.
• Roast the jeera extra and make powder to add great taste to the pani.

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Pairing Guide

• Chatpata pani phulki is best eaten on its own as a snack.
• You can serve it chilled in a bowl with extra onion and lemon on top.
• It feels like kanji vada but easier to make, so it’s perfect for evening time.
• Good for sharing with friends or family when you want a tangy treat.

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Frequently Asked Questions

 

What is pani phulki?

Pani phulki is a dish where soft besan pakodis are soaked in spicy golgappa-style water. It tastes like kanji vada but is easier to make.

 

Is pani phulki the same as golgappa?

No, pani phulki is different. In Allahabad, golgappa is called phulki, but in this recipe, phulki is a soft pakodi made from besan.

 

How do we make phulki soft?

To make phulki soft, beat the batter very well and add a pinch of soda. This helps it become fluffy when fried.

 

Can we use jaggery instead of sugar in the pani?

Yes, you can use jaggery or honey instead of sugar in the pani. It gives a nice taste.

 

What makes the pani tasty?

Imli pulp, green chilli, ginger, coriander, pudina, black salt, chaat masala, roasted jeera powder, and lemon juice make the pani tasty.

 

When should we soak the phulki?

Soak the phulki right after frying it, so it absorbs the pani well and becomes juicy.

 

What kind of oil should we use?

You can use any regular cooking oil, but make sure it is medium hot while frying the phulki.

 

Can we prepare pani phulki in advance?

You can prepare the batter and pani in advance, but fry and soak the phulki just before serving.

 

Is this recipe very spicy?

The pani is spicy and tangy, but you can adjust the spice level by using less green chilli and red chilli powder.

 

What is special about this recipe?

This pani phulki recipe is simple, tasty, and different from regular chaat. It is easy to make and full of flavour.

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