Pani Puri Water
Updated: 4 days ago
Pani Puri, Golgappe, Puchka, Batashe... what's in a name?
A good Pani Puri experience is more about the flavourful spicy, sweet, tangy Pani Puri water. Yes, the other elements are important too… crisp puris, sweet tamarind chutney or saunth chutney, al dente white peas or masala aloo, boondi… but, it all comes down to how flavourful the Pani Puri water is.
Why make your own ? With all the negative media around the quality of water used by street vendors, of course owing to lack of facilities, and the health risks associated with it, it’s always a good idea to make your own Pani Puri water.
Don’t forget the memes going around either! haha
Also, because it’s really simple to make Pani Puri water at home!
You could store the concentrate / mix for a few weeks and add it to chilled water as and when required. Remember to let the Pani Puri water chill in the refrigerator for a couple of hours atleast for the flavours to work their magic.
Still need reason? With this recipe, you always have Pani Puri water in the refrigerator and can simply gulp down a couple of sips to instantly satiate Pani Puri cravings!
This is my favourite part of making Pani Puri water at home.
I, sometimes, add a teaspoon of mustard paste / sauce to the Pani Puri water, for some extra tang. Why not mustard powder? Because, mustard paste is already fermented and the tangy flavours pre-developed – cheat / instant method. By adding mustard powder, you would have to wait for the mustard to ferment and release flavours.
Makes: 1.5-2 litres
Time taken: 15 minutes
Ingredients to make Pani Puri Water
½ cup fresh mint leaves
½ cup fresh coriander, with stalks
2 inch piece of ginger
8-9 fresh green chillies, adjust as per preference
3 tbsp tamarind water + 2 tbsp sugar / jaggery (cheat: 2 tbsp tamarind chutney / saunth chutney)
1 tsp roasted cumin powder / jeera powder
1 tsp mustard paste / sauce
¼ tsp hing
1 tsp black salt
½ tsp rock salt, adjust to taste
Method of making Pani Puri Water
Grind mint leaves, coriander leaves, ginger and green chillies to a fine paste – add a little water to help with the grinding process.
The fresher your ingredients are, the better your Pani Puri water flavours will be.
If you don’t want much heat from the green chillies, deseed half of them. Pani Puri water is meant to be spicy though.
Add the ground mixture to a large bowl, big enough to hold 2 litres of water. Add tamarind water, jaggery, roasted cumin powder, hing, mustard paste (if using) and the salts to this mixture. Mix all the ingredients well till the jaggery and salts dissolve.
Add enough water, approx. 1.5-2 litres depending on the consistency you like, and give it a good stir. Taste and adjust flavours.
Chill Pani Puri water in the refrigerator for a few hours before serving.
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