Recipe: Appetizing Pudina pani for pani puri

Pudina pani for pani puri. The best part about roadside pani puri is the spicy phudina water, the extra servings, and the inevitably watery eyes after that! We have added a dash of jaggery to balance the flavours, but if you love spicy stuff, you can skip it. Pani puri recipe with step by step photos.

Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes. For imli – hing ka pani, pour tamarind water into a bowl. You can have Pudina pani for pani puri using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pudina pani for pani puri

1. You need 1 1/2 cups of chopped mint leaves (phudina).
2. Prepare 1 tbsp of chopped coriander (dhania).
3. You need 1/3 cup of tamarind (imli).
4. Prepare 1/2 tbsp of roughly chopped ginger (adrak).
5. You need 1/2 tbsp of roughly chopped green chillies.
6. You need 1/2 tsp of roasted cumin seeds (jeera) pawder.
7. Prepare 1 tsp of black salt.
8. Prepare to taste of Salt.
9. You need 2 tbsp of finally chopped jaggery (gur).

Add asafoetida, red chilli powder, roasted cumin powder, black salt, salt, chaat masala, dried mango. Pani puri is an incredible dish made with potato masala, onion and chickpeas masala, and tamarind chutney. These puris are then drenched in sour and spicy Coriander Mint Flavored Water, aka Dhania Pudina Pani. This flavor bursting gem ball goes into your mouth and takes your taste buds on.

Pudina pani for pani puri instructions

1. Soak the tamarind in ½ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately 2 tbsp).
2. Transfer the paste into a large bowl and combine with 1 ½ cups of water, the black salt and salt and mix well..
3. If you find the water very spicy then add jaggery and mix well. Jaggery will balalnce the spice level making the pani sweet-spicy. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly..

Ragda pani puri recipe – another variation to the popular pani puri where hot/warm ragda is used as a stuffing with chilled pudina pani/water. At home we love pani puri so much that I make it often during the summer. But now it is little chilly here, we cannot enjoy the chilled pani puri at max. HOW WAS IT: The Pani of the Pani Puri was fresh with an amazing flavour of Pudina to it. However the Puris did not have any stuffing of Aloo or Onions. b.