My Bua makes amazing golguppas which is one my favorite Indian street foods. Having been born in Kolkatta I was very spoiled by the very best golguppas, which were available on every street corner. There is nothing like standing in front of a golguppawala, holding a tiny bowl made out of dried leaves in your hands and having him dole out these fiery little missives, one by one, until you tell him to stop.
I like my golguppa pani (water) spicy and sour. If you would like to make it sweeter just add a few teaspoons of tamarind chutney to temper the flavors.
Munni Bua’s Gol Guppas with Khaccha Aam ka Pani (Raw Mango Water)
1 cup packed mint leaves, washed and stems removed
½ cup cilantro
6-7 green chilies (to taste)
1 tbsp. cumin seeds (jeera)
1 ½ tbsp. ginger
2 small raw mangos
2 ½ tbsp. jal jeera powder
1 tbsp. ground roasted cumin seeds (bhuna jeera)
2 -3 tbs. cilantro, chopped
2 tsp. Kala namak (black salt)
Regular salt to taste
• Cut the raw mango in halves or thirds and boil in about 2 cups of water until soft (about 15 – 20 minutes).
• Reserve the water that the mango has been boiled in and remove the pulp from the raw mango. Discard the skin.
• Mix the pulp and the water and blend together until well mixed.
• Add 10 cubes of ice to this water and set aside.
• Grind the mint, cilantro, chilies, ginger and cumin with a little water till smooth.
• Mix the ground chutney and mango water.
• Add 2 ½ tbsp. of jal jeera powder, kala namak and regular salt to taste.
• Add 5 cups of cold water to this mixture.
• Add 1 tbsp. of ground cumin seeds and mix well.
• Adjust for seasonings and taste.
• Add chopped cilantro.