Pani Puri
Spicy and tangy pani (water) is the heart of pani puri, a beloved Indian street food. Packed with vibrant flavors of tamarind, mint, and spices, this refreshing liquid pairs perfectly with the crispy puris.
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Chilling Time 30 minutes mins
Course Side Dish, Snack
Cuisine Indian
Servings 7
Calories 35 kcal
Blender or food processor
Fine mesh strainer or muslin cloth
Large mixing bowl
Measuring cups and spoons
Serving jug or bowl
For the Pani:
- 1 cup fresh mint leaves
- 1/2 cup fresh coriander leaves cilantro
- 2-3 green chilies adjust to taste
- 1 inch piece of ginger
- 1/2 cup tamarind pulp
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- 1/4 tsp black salt
- 1/2 tsp regular salt adjust to taste
- 1 tbsp jaggery or sugar, adjust for balance
- 3 cups chilled water or as needed
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.
Nutritional Information (Per Serving):
- Carbohydrates: 7g
- Protein: 1g
- Fat: 0g
- Sodium: 150mg
Cooking Tips:
- 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.
Keyword Gluten Free, Quick Recipe, Vegan