Pani Puri a.k.a Gol Gappa a.k.a Puchkas has to be hands down my favorite dish when it comes to the Chaat Category.
There are layers of different flavours and textures to it. You can do various combinations of filling as per your choice, however one thing that remains constant is the ‘Pani’. The moment you put the pani puri in your mouth, there should be an explosion of the flavorful tangy spicy mint water.
I usually make the Pani for the pani puri 24 hrs in advance, thus giving enough time for the flavors to settle in well.
Use the pani within a couple of days after making it. And always keep it refrigerated. Make sure you wash the cilantro and mint leaves thoroughly before using.
Also, use boiled water that is cooled down in the recipe to prolong the freshness.
Stir well before serving.
In this recipe, I have used my oldie but goodie Magic Bullet Blender (affiliate link).
You can connect with me on my page on Instagram.
Pani Puri Pani (Spicy Mint Water)
Ingredients
- 1 & 1/2 cup Fresh Mint Leaves (tightly packed)
- 1/2 cup Fresh Cilantro / Coriander leaves (tightly packed)
- 2 tbsp Tamarind Paste
- 2 Green chillies
- 2 tsp Lemon Juice
- 2 tsp Salt
- 6 cups Water (divided)
- 4 tbsp Pani Puri Masala – 4 tbsp
- Handful Boondi (crunchy chickpea puffs)
Instructions
- Thoroughly wash 1 & ½ cup tightly packed mint leaves and ½ cup tightly packed cilantro/ coriander leaves and put them together in a blender.
- Add 2 tbsp tamarind paste, 2 green chillies, 2 tsp lemon juice, 2 tsp salt and 1 cup of water into the blender.
- Whiz them together until it blends well and becomes a smooth paste.
- Run this concentrated paste through a sieve, collect the flavorful mint water in a glass bowl and get rid of the leftover pulp.
- Add 5 cups of boiled and chilled water to the collected mint water. Also add 4 tbsp pani puri masala to it. Stir well and taste check for salt.
- Refrigerate it for a minimum of 4 hours.
- Add a handful of boondi (crunchy chickpea puffs ) before serving.
Amazing!