HomeSnacksChaat RecipeDifferent flavor pani puri water | street style flavored panipuri water |...

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

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 of pani. In this recipe, I share 6 different types of pani puri water 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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Recipe Video

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

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Street Food
Cuisine Indian
Servings 5 servings

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 chilli, 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 a paste.
  • Take out the paste into a 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 chilli powder, blacksalt, cumin seeds and chaat masala. Grind it into a smooth paste.
  • Add 3 cup 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 it down to room temperature, and take some chutney to keep aside for later use.
  • Now add 3 cup 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, powdered sugar, grated ginger, roasted jeera, black salt, salt, red chilli powder and hing. Mix well.
  • Add 3 cup 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's 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 the 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, and tamarind paste. Mix well.
  • Add 3 cup 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 chilli, coriander leaves, roasted cumin powder, black salt, red chilli powder, salt to taste and lemon juice. Mix well
  • The potato stuffing is ready. Serve with puri

 

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