By Tarishi Shrivastava
September 25, 2024
Spicy and tangy pani puri water is the soul of pani puri. This tangy water made with tamarind, fresh mint and a blend of spices is refreshing and fiery. It’s the perfect balance of spice and tang, every pani puri bursts with flavour
½ cup tamarind pulp 1 cup fresh mint leaves ½ cup fresh coriander leaves 2-3 green chillies 1-inch piece of ginger 1 teaspoon black salt ½ teaspoon cumin powder ½ teaspoon chaat masala ¼ teaspoon red chilli powder 1 teaspoon roasted cumin powder 1 teaspoon lemon juice Salt to taste 4 cups cold water
Blend mint leaves, coriander leaves, green chilies and ginger in a blender with a little water to make a smooth paste.
In a large bowl mix tamarind pulp with 4 cups of cold water. Mix well. Add the prepared herb paste to the tamarind water and mix well.
Add black salt, cumin powder, chaat masala, red chili powder, roasted cumin powder, lemon juice and regular salt to the water. Mix well.
Refrigerate the pani for at least 1 hour to let the flavours blend. Stir before serving. Taste the pani and adjust salt or spices as per your taste.