The Best Pani Puri Water
Ingredients
Spiced Pani
▢5 cups water divided
▢1 cup cilantro leaves 1.25 oz
▢½ cup mint leaves .40 oz
▢2 green chilli to taste
▢½ inch ginger
▢¼ cup lemon juice
▢4 tablespoons sugar
▢1 teaspoon tamarind paste
▢2 ½ teaspoons salt
▢2 teaspoons amchur
▢2 teaspoons roasted cumin powder
▢1 teaspoon coriander powder
▢1 teaspoon ground fennel
▢¾ teaspoon black salt
▢⅛ teaspoon black pepper
Fillings:
▢boiled chickpeas
▢boiled potatoes
Instructions
Add 1 cup of water along with the remaining spiced pani ingredients to a blender
and blend until smooth.
Then add the remaining 4 cups of water and blend.
Refrigerate the pani for 2-3 hours, or until chilled. Strain the water into a
pitcher before serving. You can make this water and keep it in the fridge for
1-2 days ahead of time.
To assemble pani puri: tap the center of the puri to make a small hole, then
stuff the puri with potatoes and chickpeas, and pour the water inside to fill up
the puri, then put the whole thing in your mouth and enjoy!
Notes
For the Filling: you will want to boil chickpeas and potatoes ahead of time and
keep them in the fridge. When I make this for family, I'll mash the potatoes and
chickpeas together in a bowl and use that as the filling, however when making
this for friends, I'll keep the potatoes and chickpeas separate so everyone can
choose the filling they'd like to use. I suggest adding some salt, pepper, and a
bit of cayenne to the potatoes and chickpeas so that they're not bland.
