Ingredients
Equipment
Method
- Prepare the Base:Wash the mint leaves and coriander leaves thoroughly to remove any dirt or grit. Roughly chop them for easy blending.Blend the Ingredients:In a blender or food processor, add the mint leaves, coriander leaves, green chilies, ginger, and tamarind pulp. Blend until smooth, adding a splash of water if needed.
- Strain the Mixture:Pour the blended mixture through a fine mesh strainer or muslin cloth into a large mixing bowl. Use a spoon to press out as much liquid as possible.Add Spices and Adjust Flavor:To the strained liquid, add roasted cumin powder, chaat masala, black salt, regular salt, and jaggery. Stir well until the jaggery dissolves completely. Adjust the salt, spice, and tanginess to your preference by tasting and adding additional seasonings or lemon juice if needed.
- Dilute and Chill:Add 3 cups of chilled water to the spiced mixture. Mix thoroughly. Adjust the water quantity for the desired consistency and intensity of flavor.Serve:Transfer the pani to a jug or bowl. Refrigerate for at least 30 minutes to let the flavors meld. Serve cold with pani puri shells and your favorite fillings.
Video
Notes
Nutritional Information (Per Serving):
- Carbohydrates: 7g
- Protein: 1g
- Fat: 0g
- Sodium: 150mg
- Use fresh mint and coriander for the best flavor; avoid wilted or yellowing leaves.
- For an extra zing, crush a few fresh mint leaves and stir them into the pani just before serving.
- Adjust the green chili quantity based on your spice tolerance.
- A pinch of asafoetida (hing) can enhance the depth of flavor.
Keep the pani chilled for a refreshing experience.