How to Make pani for Indian pani puri

This dish is a popular one of the streets of India. It's a great dish that is easy to eat and can take one bite to devour. This tutorial will focus on one part of the dish, the pani in the panu puri dish. Enjoy!

Recipe:

Prep Time: 30 min

Cook Time: -

Makes: 8 cups

Ingredients:

Water – 7 cups

Warm Water – 1 cup

Tamarind – lemon size chunk

Cilantro (Coriander Leaves) – 10 sprigs

Fresh Mint – handful

Green Chili – to taste

Salt – 1 tsp

Dry Mango Powder (Amchur) – 1 tsp

Roasted Cumin Powder – 2 tsp

Pani Puri Masala – 3 tbsp

Black Salt (Kala Namak) – 1 tsp

Lemon or Lime Juice – 2 tbsp

Accompaniments:

Puri

Tamarind Chutney

Boiled Potatoes – peeled & cubed

Kala Channa – boiled

Sprouted Mung – optional

Method:

1. Soak the Tamarind in the warm water for 15-20 min.

2. Mash with fingers and separate the pulp from the fibers and seeds.

3. Blend the Cliantro, Mint and the Green Chili with a little bit of Water.

4. Add to balance the Water.

5. Strain the Tamarind pulp and add to water.

6. Add in the balance of the ingredients.

7. Mix and adjust the spices if needed.

8. Chill and Serve with Puris, Tamarind Chutney & Potatoes-Kala Chana mixture.

Tips:

- Use a can of Garbanzo Beans (Chick Peas) instead of Kala Chana.

- The Other Option is to use Sprouted Mung Beans.