As soon as someone says pani puri, I start drooling😋 . This is not just mine but many Indians most favorite street food. The best way to eat is at street corner where vendor fills up potato chana or ragda masala and this spicy water in puffed puri and serves you one at a time. I love it spicy so never add sweet chutney to mine. After we finish eating, I ask for more water in the bowl and drink it. That taste stays in the mouth for hours, I’m not kidding! 😀
This is one of the most famous street food of India. Pani means water and this water is spicy, tangy and little sweet. Mint gives this spicy water an aromatic flavour which goes very well with overall dish. You can freeze the paste few months in freezer. You can add the paste to club soda and make drink out of it. It is also very good for digestion. If you are planning to serve this to small kids, then cut down on pepper and green chilies.
This recipe serves 4 people.
Preparation Time:Â 30 minutes
Cooking Time: 2 minutes
Ingredients:
2 cups coriander chopped
1 cup mint leaves chopped
1/2″ piece of ginger
2-3 green chilies
1 tbsp cumin seeds
15-20 pepper corns
1 tbsp lemon juice
1 tbsp tamarind paste
1 tbsp sugar
2 tsp black salt (sanchal)
2 pinch asafoetida
Salt for taste
5-6 cups water
Procedure:
1. Wash, clean and chop coriander and mint leaves. Chop ginger and green chilies into small pieces.
2. Dry roast cumin seeds and pepper corn.
3. In a mixer, grind all the above ingredients to a fine paste, Add the lemon juice immediately to keep the paste green. You can freeze this paste for few months in freezer. Thaw it in fridge for few hours and do the next process day or 2 before you want to serve with pani puri.
4. Take a big pot, add 5-6 cups of water. Then add around 3 tbsp of coriander mint paste, tamarind paste (soak in warm water and squeeze with hand), 1 tbsp sugar (optional) helps to balance out salt and sourness, black salt, asafoetida, salt as needed (remember you also added black salt). Mix everything well. Then taste it. This water needs to be slightly tangy with slight sweetness and slightly more salty to taste good. Chill this in fridge. You can prepare this day or 2 ahead and it will taste much better. This is optional but you can also add dry boondi to this spicy water just before serving.
5. Serve this spicy water with puffed puri, yellow peas cooked with salt and turmeric powder, boiled potato pieces mixed with chat masala and dates-tamarind chutney.
Mint, cumin and asafetida adds so much flavour to this spicy water. It is good for digestion. I sometime serve this with club soda (instead of water) to my guest and they wonder what in the soda😀. You can freeze the paste for few months in freezer. Thaw it in fridge for few hours and do the next process day or 2 before you want to serve with pani puri.
Hope you enjoy making and eating it as much as we do.
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Masala Pani for Pani puri
Ingredients:
2 cups coriander chopped
1 cup mint leaves chopped
1/2″ piece of ginger
2-3 green chilies
1 tbsp cumin seeds
15-20 pepper corns
1 tbsp lemon juice
1 tbsp tamarind paste
1 tbsp sugar
2 tsp black salt (sanchal)
2 pinch asafoetida
Salt for taste
5-6 cups water
Procedure:
1. Wash, clean and chop coriander and mint leaves. Chop ginger and green chilies into small pieces.
2. Dry roast cumin seeds and pepper corn.
3. In a mixer, grind all the above ingredients to a fine paste, Add the lemon juice immediately to keep the paste green. You can freeze this paste for few months in freezer. Thaw it in fridge for few hours and do the next process day or 2 before you want to serve with pani puri.
4. Take a big pot, add 5-6 cups of water. Then add around 3 tbsp of coriander mint paste, tamarind paste (soak in warm water and squeeze with hand), 1 tbsp sugar (optional) helps to balance out salt and sourness, black salt, asafoetida, salt as needed (remember you also added black salt). Mix everything well. Then taste it. This water needs to be slightly tangy with slight sweetness and slightly more salty to taste good. Chill this in fridge. You can prepare this day or 2 ahead and it will taste much better. This is optional but you can also add dry boondi to this spicy water just before serving.
5. Serve this spicy water with puffed puri, yellow peas cooked with salt and turmeric powder, boiled potato pieces mixed with chat masala and dates-tamarind chutney.
Mint, cumin and asafetida adds so much flavour to this spicy water. It is good for digestion. I sometime serve this with club soda (instead of water) to my guest and they wonder what in the soda… haha. You can freeze the paste for few months in freezer. Thaw it in fridge for few hours and do the next process day or 2 before you want to serve with pani puri.
Bhavna's Food Journey 