Pani for Pani Puri
Ingredients for Pani for Pani Puri
- Mango khatai – 50 grams (soaked)
- Green coriander – 100 grams
- Green chilly – 7 to 8
- Black pepper – ½ tsp
- Ginger – 1/5 tsp (paste)
- Dry Mint – 2 tsp or 1 tsp blanched fresh mint leaves
For making pulp from Mango Khatai:
Wash the dry mango chunks thoroughly and soak them in water for 3 hours. They will get soft and tender. Place the mango chunks in a mixture jar and make a paste. Strain the paste through a sieve. The pulp or thread will remain above the sieve and you’ll get fine paste.
For preparing Coriander and Spices paste:
Clean the coriander leaves and remove the stalk. Wash the leaves thoroughly and place them over a sieve to drain out the water. Chop the coriander leaves roughly and place them in a mixture jar, followed by green chilly, black pepper, ginger paste or roughly chopped ginger chunks, mint powder and some water. Grind to make a fine paste and transfer it to a bowl.
- Mango khatai – 50 grams (soaked)
- Green coriander – 100 grams
- Green chilly – 7 to 8
- Black pepper – ½ tsp
- Ginger – 1/5 tsp (paste)
- Dry Mint – 2 tsp or 1 tsp blanched fresh mint leaves
For making pulp from Mango Khatai:
Wash the dry mango chunks thoroughly and soak them in water for 3 hours. They will get soft and tender. Place the mango chunks in a mixture jar and make a paste. Strain the paste through a sieve. The pulp or thread will remain above the sieve and you’ll get fine paste.
For preparing Coriander and Spices paste:
Clean the coriander leaves and remove the stalk. Wash the leaves thoroughly and place them over a sieve to drain out the water. Chop the coriander leaves roughly and place them in a mixture jar, followed by green chilly, black pepper, ginger paste or roughly chopped ginger chunks, mint powder and some water. Grind to make a fine paste and transfer it to a bowl.
1. Spicy Golgappa masala Pani
- Khatai paste – 4 tsp
- Coriander masala paste – 3 to 4 tsp
- Black salt – 1 tsp or to taste
- Salt – ½ tsp or to taste
- Roasted cumin powder – 1 tsp
Method
For making sour-tangy water, take a big bowl and add mango khatai paste, green coriander masala and 1 liter water to it. Mix everything really well and then add black salt, plain salt and roasted cumin powder. Mix all the spices really well and super yummy and delectable tarty-tangy water is ready.
- Khatai paste – 4 tsp
- Coriander masala paste – 3 to 4 tsp
- Black salt – 1 tsp or to taste
- Salt – ½ tsp or to taste
- Roasted cumin powder – 1 tsp
Method
For making sour-tangy water, take a big bowl and add mango khatai paste, green coriander masala and 1 liter water to it. Mix everything really well and then add black salt, plain salt and roasted cumin powder. Mix all the spices really well and super yummy and delectable tarty-tangy water is ready.
2. Sweet and Sour Fuchka Water
- Khatai paste – 4 tsp
- Coriander masala paste – 2 to 3 tsp
- Roasted cumin powder – 1 tsp
- Black pepper – 1 tsp or to taste
- Salt – ½ tsp or to taste
- Sugar – ½ cup (100 grams)
- Fennel powder – 1 tsp
- Green coriander powder- ½ tsp
Method
For making sweet water, take a big bowl and add mango khatai paste and green coriander masala paste. Now add roasted cumin powder, black salt, plain salt, cup sugar, fennel powder, cardamom powder and 1 liter water. Mix everything really well. Keep stirring until sugar dissolves completely. Delectable sweet water for gol gappas is ready.
- Khatai paste – 4 tsp
- Coriander masala paste – 2 to 3 tsp
- Roasted cumin powder – 1 tsp
- Black pepper – 1 tsp or to taste
- Salt – ½ tsp or to taste
- Sugar – ½ cup (100 grams)
- Fennel powder – 1 tsp
- Green coriander powder- ½ tsp
Method
For making sweet water, take a big bowl and add mango khatai paste and green coriander masala paste. Now add roasted cumin powder, black salt, plain salt, cup sugar, fennel powder, cardamom powder and 1 liter water. Mix everything really well. Keep stirring until sugar dissolves completely. Delectable sweet water for gol gappas is ready.
3. Lemon Asafoetida Mix Panipuri Pani
- Lemon – 2
- Asafoetida – more than a pinch
- Coriander masala powder – 2 to 3 tsp
- Black salt – 1 tsp or to taste
- Roasted cumin powder – 1 tsp
- Salt – less than ½ tsp or to taste
Method
To make lemon-asafoetida water, take lemon juice in a bowl. Mix asafoetida to it and mix well. Now add coriander masala, black salt, roasted cumin powder, plain salt and mix everything really well. Now add 1 liter water to the spices and mix well. Lip smacking lemon-asafoetida water for gol gappas is ready.
We are done with making three types of water to serve along with gol gappas. You can garnish the prepared gol gappa water with some boondi to enhance its appearance and taste.
Suggestions:
- To give different color to the water, add green food color to the spicy water and red or orange food color to sweet water.
- For 1 liter water, each
- Time 35 minutes
- Lemon – 2
- Asafoetida – more than a pinch
- Coriander masala powder – 2 to 3 tsp
- Black salt – 1 tsp or to taste
- Roasted cumin powder – 1 tsp
- Salt – less than ½ tsp or to taste
Method
To make lemon-asafoetida water, take lemon juice in a bowl. Mix asafoetida to it and mix well. Now add coriander masala, black salt, roasted cumin powder, plain salt and mix everything really well. Now add 1 liter water to the spices and mix well. Lip smacking lemon-asafoetida water for gol gappas is ready.
We are done with making three types of water to serve along with gol gappas. You can garnish the prepared gol gappa water with some boondi to enhance its appearance and taste.
Suggestions:
- To give different color to the water, add green food color to the spicy water and red or orange food color to sweet water.
- For 1 liter water, each
- Time 35 minutes
Pani Puri
Ingredients for Pani for Pani Puri
- Mango khatai – 50 grams (soaked)
- Green coriander – 100 grams
- Green chilly – 7 to 8
- Black pepper – ½ tsp
- Ginger – 1/5 tsp (paste)
- Dry Mint – 2 tsp or 1 tsp blanched fresh mint leaves
For making pulp from Mango Khatai:
Wash the dry mango chunks thoroughly and soak them in water for 3 hours. They will get soft and tender. Place the mango chunks in a mixture jar and make a paste. Strain the paste through a sieve. The pulp or thread will remain above the sieve and you’ll get fine paste.
For preparing Coriander and Spices paste:
Clean the coriander leaves and remove the stalk. Wash the leaves thoroughly and place them over a sieve to drain out the water. Chop the coriander leaves roughly and place them in a mixture jar, followed by green chilly, black pepper, ginger paste or roughly chopped ginger chunks, mint powder and some water. Grind to make a fine paste and transfer it to a bowl.
- Mango khatai – 50 grams (soaked)
- Green coriander – 100 grams
- Green chilly – 7 to 8
- Black pepper – ½ tsp
- Ginger – 1/5 tsp (paste)
- Dry Mint – 2 tsp or 1 tsp blanched fresh mint leaves
For making pulp from Mango Khatai:
Wash the dry mango chunks thoroughly and soak them in water for 3 hours. They will get soft and tender. Place the mango chunks in a mixture jar and make a paste. Strain the paste through a sieve. The pulp or thread will remain above the sieve and you’ll get fine paste.
For preparing Coriander and Spices paste:
Clean the coriander leaves and remove the stalk. Wash the leaves thoroughly and place them over a sieve to drain out the water. Chop the coriander leaves roughly and place them in a mixture jar, followed by green chilly, black pepper, ginger paste or roughly chopped ginger chunks, mint powder and some water. Grind to make a fine paste and transfer it to a bowl.
1. Spicy Golgappa masala Pani
- Khatai paste – 4 tsp
- Coriander masala paste – 3 to 4 tsp
- Black salt – 1 tsp or to taste
- Salt – ½ tsp or to taste
- Roasted cumin powder – 1 tsp
Method
For making sour-tangy water, take a big bowl and add mango khatai paste, green coriander masala and 1 liter water to it. Mix everything really well and then add black salt, plain salt and roasted cumin powder. Mix all the spices really well and super yummy and delectable tarty-tangy water is ready.
- Khatai paste – 4 tsp
- Coriander masala paste – 3 to 4 tsp
- Black salt – 1 tsp or to taste
- Salt – ½ tsp or to taste
- Roasted cumin powder – 1 tsp
Method
For making sour-tangy water, take a big bowl and add mango khatai paste, green coriander masala and 1 liter water to it. Mix everything really well and then add black salt, plain salt and roasted cumin powder. Mix all the spices really well and super yummy and delectable tarty-tangy water is ready.
2. Sweet and Sour Fuchka Water
- Khatai paste – 4 tsp
- Coriander masala paste – 2 to 3 tsp
- Roasted cumin powder – 1 tsp
- Black pepper – 1 tsp or to taste
- Salt – ½ tsp or to taste
- Sugar – ½ cup (100 grams)
- Fennel powder – 1 tsp
- Green coriander powder- ½ tsp
Method
For making sweet water, take a big bowl and add mango khatai paste and green coriander masala paste. Now add roasted cumin powder, black salt, plain salt, cup sugar, fennel powder, cardamom powder and 1 liter water. Mix everything really well. Keep stirring until sugar dissolves completely. Delectable sweet water for gol gappas is ready.
- Khatai paste – 4 tsp
- Coriander masala paste – 2 to 3 tsp
- Roasted cumin powder – 1 tsp
- Black pepper – 1 tsp or to taste
- Salt – ½ tsp or to taste
- Sugar – ½ cup (100 grams)
- Fennel powder – 1 tsp
- Green coriander powder- ½ tsp
Method
For making sweet water, take a big bowl and add mango khatai paste and green coriander masala paste. Now add roasted cumin powder, black salt, plain salt, cup sugar, fennel powder, cardamom powder and 1 liter water. Mix everything really well. Keep stirring until sugar dissolves completely. Delectable sweet water for gol gappas is ready.
3. Lemon Asafoetida Mix Panipuri Pani
- Lemon – 2
- Asafoetida – more than a pinch
- Coriander masala powder – 2 to 3 tsp
- Black salt – 1 tsp or to taste
- Roasted cumin powder – 1 tsp
- Salt – less than ½ tsp or to taste
Method
To make lemon-asafoetida water, take lemon juice in a bowl. Mix asafoetida to it and mix well. Now add coriander masala, black salt, roasted cumin powder, plain salt and mix everything really well. Now add 1 liter water to the spices and mix well. Lip smacking lemon-asafoetida water for gol gappas is ready.
We are done with making three types of water to serve along with gol gappas. You can garnish the prepared gol gappa water with some boondi to enhance its appearance and taste.
Suggestions:
- To give different color to the water, add green food color to the spicy water and red or orange food color to sweet water.
- For 1 liter water, each
- Time 35 minutes
- Lemon – 2
- Asafoetida – more than a pinch
- Coriander masala powder – 2 to 3 tsp
- Black salt – 1 tsp or to taste
- Roasted cumin powder – 1 tsp
- Salt – less than ½ tsp or to taste
Method
To make lemon-asafoetida water, take lemon juice in a bowl. Mix asafoetida to it and mix well. Now add coriander masala, black salt, roasted cumin powder, plain salt and mix everything really well. Now add 1 liter water to the spices and mix well. Lip smacking lemon-asafoetida water for gol gappas is ready.
We are done with making three types of water to serve along with gol gappas. You can garnish the prepared gol gappa water with some boondi to enhance its appearance and taste.
Suggestions:
- To give different color to the water, add green food color to the spicy water and red or orange food color to sweet water.
- For 1 liter water, each
- Time 35 minutes