As I whirled together the fragrant mint and zesty coriander with a dash of spice from green chilies and a hint of tangy tamarind, I felt like I was crafting a potion of pure joy—transforming my kitchen into a vibrant hub of irresistible flavors for the ultimate pani puri feast.

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The way I like to add a wallop to pani puri is with my Pani Puri Green Water. “Spicy” isn’t even an adequate descriptor; this stuff is a bright, burning hot blend of mint and coriander, green chilies, ginger, and tamarind paste.

You can definitely taste the tamarind, which also serves the vital function of tempering the heat, along with some roasted cumin powder and chaat masala — spices that one might say have a certain je ne sais quoi but are probably best described as adding an aromatic depth to the dish.

Spicy Green Pani Water For Pani Puri Recipe Ingredients

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Mint Leaves: Refreshing, digestive aid, rich in antioxidants, vibrant flavor.
Coriander Leaves: Detoxifying, aromatic, high in vitamin C and K, fresh taste.
Green Chilies: Adds heat, boosts metabolism, provides vitamin C, tangy flavor.
Ginger: Anti-inflammatory, aids digestion, pungent and warm taste.
Tamarind Paste: Sour and tangy, rich in antioxidants, aids digestion.
Roasted Cumin Powder: Earthy flavor, aids in digestion, contains iron and antioxidants.
Lemon Juice: Citrusy zest, high in vitamin C, enhances flavor, detoxifying properties.

Spicy Green Pani Water For Pani Puri Recipe Ingredient Quantities

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1 cup fresh mint leaves

1 cup fresh coriander leaves

3-4 green chilies

1 inch ginger

1 tablespoon tamarind paste

1 teaspoon roasted cumin powder

1 teaspoon chaat masala

Salt to taste

1 teaspoon black salt (kala namak)

1 tablespoon lemon juice

4 cups cold water

Ice cubes (optional)

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How to Make this Spicy Green Pani Water For Pani Puri Recipe

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1. The mint and coriander leaves should be rinsed well under a supply of running water to wash away any soil or grime.

2. In a blender, mix the mint leaves, coriander leaves, green chilies, and ginger. Mix until you have a smooth paste.

3. Add the tamarind paste, roasted cumin powder, chaat masala, salt, black salt, and lemon juice to the blender.

4. Reblend the combination, whether it is in a blender or a bowl, until all the elements are uniformly mixed and you have a consistent green paste.

5. In a large mixing bowl, add the green paste and slowly mix in 4 cups of cold water. Stir well to ensure the paste is dissolved completely.

6. Sample the mixture and modify the seasoning as necessary by incorporating additional salt or lemon juice.

7. Using a fine sieve or cheesecloth, strain the mixture to remove any solid residues so that the pani is smooth.

8. Pour the strained pani into a large bowl or pitcher. Chill it in the refrigerator for a minimum of 30 minutes; this lets the flavors combine and the pani cool down.

9. Before serving, mix the pani well. If desired, serve it with ice cubes and very chilled, alongside puris for pani puri.

10. Savor each fiery bite of the pav bhaji, where the sweet filling bursts forth from freshly made puris, as you balance the mouthwatering tang of the spicy green pani with the flavors of the puris. Enjoy another pav bhaji moment.

Spicy Green Pani Water For Pani Puri Recipe Equipment Needed

1. Blender
2. Colander or sieve (for rinsing leaves)
3. Large mixing bowl
4. Fine sieve or cheesecloth (for straining)
5. Measuring spoons
6. Measuring cup
7. Knife (for slicing ginger)
8. Cutting board
9. Pitcher or large bowl (for chilling pani)
10. Spoon (for stirring and tasting)

FAQ

Q: Can I adjust the spiciness of the pani?
A: Yes, you can adjust the spiciness by adding fewer or more green chilies depending on your preference.

Q: Can I use dried mint and coriander instead of fresh?
A: Fresh mint and coriander leaves are recommended for the best flavor, but you can use dried herbs in smaller quantities if fresh is not available.

Q: How can I make the pani tangier?
A: To make it more tangy, you can add extra tamarind paste or increase the amount of lemon juice.

Q: Is there a substitute for black salt?
A: Black salt has a distinct flavor, but you can substitute it with a little extra regular salt if necessary.

Q: Can this pani be stored for later use?
A: Yes, you can store it in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Q: How can I make the pani spicier?
A: Add more green chilies or a pinch of red chili powder to increase the spiciness.

Q: Can I serve this pani with anything besides pani puri?
A: Yes, spicy green pani can be served as a refreshing drink or paired with other street food items like ragda patties.

Spicy Green Pani Water For Pani Puri Recipe Substitutions and Variations

1 cup of fresh mint leaves: Replace with 1 cup of fresh basil leaves for a different flavor profile.
1 cup fresh parsley leaves: Substitute with 1 cup fresh coriander leaves if parsley is unavailable.
3-4 green chilies: Substitute with 1-2 teaspoons of red chili powder to adjust the heat level.
1 tablespoon tamarind paste:
Substitute with:
1 tablespoon lemon juice
1 teaspoon brown sugar (for sweetness and tang)
If you don’t have roasted cumin powder on hand, you can use ground coriander instead. And if you’ve never tried roasted cumin powder, do so. It adds a toasty flavor that’s just superb in this dish.

Pro Tips

1. Enhance Flavor with Fresh Ingredients Use the freshest mint and coriander leaves you can find for the most vibrant flavor. Fresh herbs make a significant difference in the final taste.

2. Customize the Heat Level Adjust the number of green chilies to your preferred spice level. Start with two if you prefer a milder pani and increase up to four for extra heat.

3. Balance the Acidity After mixing in the lemon juice and tamarind paste, taste the mixture before final dilution. The acidity should be balanced. You can add a bit more lemon juice if needed to enhance the tanginess.

4. Chill for Best Flavor Allowing the pani to chill for at least 30 minutes is crucial as it helps meld the flavors together. If possible, make it a few hours ahead of time and let it sit in the fridge for the best taste.

5. Strain Thoroughly Ensure the pani is smooth by straining it well. Use a fine sieve or cheesecloth to catch all the fibrous bits, ensuring a pleasant drinking experience.