Different flavor pani puri water | street style flavored panipuri water | pani puri ka pani

6 type panipuri water

Pani puri is one of the most popular Indian street food recipes. Street style pani puri made with puri or golgappa, tasty potato stuffing, and different flavors or pani. In this recipe, I share 6 different types of pani puri water like mint-coriander pani, garlic (lashun) pani, gud-imli pani, hajma hajam pani, hing pani and jeera pani. Try this quick and easy panipuri water recipe with all the basic ingredients from your kitchen and enjoy its mouth-watering taste along with friends and family!

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6 type panipuri water

Recipe card for different flavor pani puri water

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Street food
Cuisine Indian

Ingredients
  

For mint-coriander pani

  • ½ cup mint leaves
  • 1 cup coriander leaves
  • 4-5 spicy green chilli
  • Salt to taste
  • 1 tsp black salt
  • 2 tsp dry mango powder
  • 2 tsp roasted cumin powder
  • 2 tsp fennel seeds powder
  • Pinch of hing
  • 1 tsp chaat masala
  • 1 tbsp jaggery
  • 2 tbsp tamarind paste
  • 4 tsp lemon juice
  • ½ cup + 3 cup water
  • 3 tbsp fried boondi

For lashun (garlic) pani

  • 1 tbsp chopped garlic
  • 1 tsp red chilli powder
  • ½ tsp black salt
  • ½ tsp cumin seeds
  • ½ tsp chaat masala
  • ¼ cup + 3 cup water
  • 3 tbsp fried boondi

Tamarind ( imli) water

  • 1.5 litre water
  • 250 gm tamarind
  • 400 gm jaggery
  • 1 tbsp red chilli powder
  • 1 tbsp dry ginger powder
  • 1 tbsp jeera powder
  • Salt to taste
  • 3 cup water
  • 2 tsp melon seeds
  • 3 tbsp fried boondi

For hajma hajam pani

  • ½ cup imli pulp
  • ½ cup powder sugar
  • 1 tsp grated ginger
  • 2 tsp roasted jeera
  • 1 tsp black salt
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 tsp hing
  • 3 cup water
  • 3 tbsp fried boondi

For jeera pani

  • 2 tbsp jeera
  • 1 tsp black salt
  • 2 tsp chaat masala
  • 1 tbsp lemon juice
  • ¼ cup + 3 cup water
  • 3 tbsp fried boondi

For hing pani

  • 2 tsp hing
  • 2 tsp black salt
  • 2 tsp chaat masala
  • ¼ cup tamarind paste
  • 3 cup water
  • 3 tbsp fried boondi

For potato stuffing

  • 3 big size boiled and mashed potatoes
  • ¼ cup boiled black chana
  • 1 medium size chopped onion
  • 1 chopped green chilli
  • ¼ cup chopped coriander leaves
  • 1 tsp roasted jeera powder
  • ½ tsp black salt
  • ½ tsp red chilli powder
  • Salt to taste
  • 1 tbsp lemon juice.

Instructions
 

Making Mint-coriander pani

  • In a mixture jar, add mint leaves, coriander leaves, green chili, salt, black salt, dry mango powder, roasted cumin powder, fennel seeds powder, hing, chaat masala, jaggery, tamarind paste, lemon juice, and some water. Grind into paste.
  • Take out paste into mixing bowl, add 3 cup water and 2 lemon juice and mix well.
  • Refrigerate water for 2 hours.
  • Serve mint coriander water with fried boondis.

Making lashun (garlic) pani

  • In a mixture jar, add garlic, red chili powder, black salt, cumin seeds, and chaat masala. Grind it into a smooth paste.
  • Add 3 cups water and mix well.
  • Refrigerate water for 2 hours
  • Serve lashun (garlic) pani with fried boondi.

Making tamarind (imli) pani

  • Set a wok on medium heat, add all the ingredients and mix well, cook, and reduce till half.
  • Strain the chutney with a help of a sieve, cool down to room temperature, and take some chutney to keep aside for later use.
  • Now add 3 cups of water into the remaining chutney and mix well.
  • Refrigerate water for 2 hours
  • Serve tamarind water with melon seeds and fried boondi.

Making Hajma hajam pani

  • In a mixing bowl, add imli pulp, powder sugar, grated ginger, roasted jeera, black salt, salt, red chili powder, and hing. Mix well.
  • Add 3 cups water and mix well.
  • Refrigerate water for 2 hours
  • Serve hajma hajam pani with fried boondi.

Making jeera pani

  • In a pan, roast jeera till it slightly golden brown.
  • In a mixture jar, add roasted jeera, black salt, chaat masala, lemon juice, and water. Grind it into a smooth paste.
  • Take out paste into mixing bowl. add 3 cups of water and mix well.
  • Refrigerate water for 2 hours
  • Serve jeera pani with fried boondi.

Making hing pani

  • In a mixing bowl, add hing, black salt, chaat masala, tamarind paste. Mix well.
  • Add 3 cups water and mix well.
  • Refrigerate water for 2 hours
  • Serve hing pani with fried boondi.

Making potato stuffing

  • In a mixing bowl, add boiled and mashed potatoes, boiled chana, chopped onion, chopped green chili, coriander leaves, roasted cumin powder, black salt, red chili powder, salt to taste, and lemon juice. Mix well
  • Potato stuffing is ready. Serve with puri

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