in a mixture jar coriander leaves, mint leaves, green chili, ginger, black salt, salt, dry mango powder, roasted cumin powder, fennel seeds powder, hing, chat masala, tamarind pulp, jaggery, lemon juice, and some ice cubes. Grind it into a fine paste.

Take out the paste into a mixing bowl, add 1 liter water, some coriander leaves, and mint leaves. mix well.

Refrigerate water for 30 minutes.

Now in a mixing bowl, add 1.5 cup besan (gram flour), salt, turmeric powder, red chili powder, thing, and ajwain. Mix well.

Add water gradually and make the thick and pouring consistency of the batter.

Whisk the batter in one direction for 2-3 minutes, so it becomes light, fluffy, and changes its color.

Then add chopped green chili, coriander leaves, and baking soda. Mix well.

now heat oil in a pan, then slightly wet your finger and take a small ball-sized batter and drop it into the hot oil.

stir occasionally, until the pakoda is cooked uniformly and turns golden brown.

drain off the pakoda over a wire rack to remove excess oil.

now drop the hot pakoda into the chatpata pani.

Then refrigerate paniwala pakoda for at least 1 hour to absorb all the flavors.

finally, enjoy the pani wale pakode recipe topped with red chili powder, chat masala, and onion rings.