Different flavor pani puri water | street style flavored panipuri water | pani puri ka pani
Author Nehas Cook Book
4 from 7 votes
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Course Street Food
Cuisine Indian
Servings 5servings
Ingredients
For mint-coriander pani
½cupmint leaves
1cupcoriander leaves
4-5spicy green chilli
Salt to taste
1tspblack salt
2tspdry mango powder
2tsproasted cumin powder
2tspfennel seeds powder
Pinchof hing
1tspchaat masala
1tbspjaggery
2tbsptamarind paste
4tsplemon juice
½cup+ 3 cup water
3tbspfried boondi
For lashun (garlic) pani
1tbspchopped garlic
1tspred chilli powder
½tspblack salt
½tspcumin seeds
½tspchaat masala
¼cup+ 3 cup water
3tbspfried boondi
Tamarind ( imli) water
1.5litre water
250gm tamarind
400gm jaggery
1tbspred chilli powder
1tbspdry ginger powder
1tbspjeera powder
Salt to taste
3cupwater
2tspmelon seeds
3tbspfried boondi
For hajma hajam pani
½cupimli pulp
½cuppowder sugar
1tspgrated ginger
2tsproasted jeera
1tspblack salt
1tspsalt
1tspred chilli powder
1tsphing
3cupwater
3tbspfried boondi
For jeera pani
2tbspjeera
1tspblack salt
2tspchaat masala
1tbsplemon juice
¼cup+ 3 cup water
3tbspfried boondi
For hing pani
2tsphing
2tspblack salt
2tspchaat masala
¼cuptamarind paste
3cupwater
3tbspfried boondi
For potato stuffing
3big size boiled and mashed potatoes
¼cupboiled black chana
1medium size chopped onion
1chopped green chilli
¼cupchopped coriander leaves
1tsproasted jeera powder
½tspblack salt
½tspred chilli powder
Salt to taste
1tbsplemon 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