Ingredients:
- Water – 1 litre
- Mint leaves – 50 grams
- Coriander leaves – 50 grams
- Green chillies – 4
- Tamarind – 50 grams
- Amchur powder – 1 teaspoon
- Sugar – 50 grams
- Roasted cumin powder – 1 teaspoon
- Black pepper powder – ½ teaspoon
- Black salt – 1 teaspoon
- Boondi – 1 cup
Instructions:
- Soak tamarind in ½ cup of warm water for 1 hour. Extract pulp and discard residue.
- Wash mint, coriander, and green chillies. Roughly chop them.
- Grind mint, coriander, and chillies into a smooth paste using little water.
- In a large bowl, mix the tamarind pulp, green paste, and 1 litre water.
- Add sugar, amchur powder, cumin powder, black pepper, and black salt. Mix well.
- Chill the water in the refrigerator for at least 30 minutes for flavors to develop.
- Add boondi just before serving. Serve cold with crispy puris.
Nutritional Information (General):
- Calories: 40 kcal
- Carbohydrates: 9g
- Protein: 0.5g
- Fat: 0.2g
- Sugar: 4g
- Fiber: 1g
- Sodium: 160mg
- Vitamin C: 6% (from mint and coriander)
Cooking Tips & Variations:
- Sweet Twist: Add a spoon of jaggery for a sweeter paani variation.
- Boondi Crunch: Always add boondi just before serving for a crisp texture.
- Extra Tangy: Increase tamarind or add lemon juice for more sourness.
- Minty Version: Add ice cubes blended with mint for a chilled twist.
- Fruity Fusion: Mix in a few drops of raw mango pulp during summer.
Common Mistakes & Fixes:
- Mistake: Water tastes too bitter.
Fix: Use fresh mint and coriander; avoid over-grinding or old leaves. - Mistake: Pani tastes bland.
Fix: Add more black salt, tamarind, or amchur powder. Chill for deeper flavor. - Mistake: Boondi becomes soggy.
Fix: Always add boondi at the last minute, not during refrigeration.
Chef’s Tips & Tricks:
- Use cold water or refrigerate the Paani after making it for best taste.
- Use a fine sieve to strain mint-coriander paste if you prefer clear water.
- You can freeze the prepared mint-tamarind paste for quick future use.
Brand Suggestions:
- Mint & Coriander: Fresh from Tesco, ASDA, or local Indian stores
- Tamarind: TRS or Natco Tamarind Blocks (available in Indian shops)
- Black Salt & Spices: TRS or East End brand (Tesco/ASDA/Indian stores)
- Boondi: Haldiram’s or Bikano brand (available in Indian stores)
Equipment & Tools:
- Blender or Mixer Grinder
- Fine mesh sieve (optional)
- Large mixing bowl
- Measuring spoons
- Spoon/spatula
- Jug or serving bottle
Pairing Suggestions:
- Serve with semolina or atta Golgappas (puri shells)
- Pair with stuffed potatoes or sprouts inside the puris
- Ideal side for chaat platters or Indian street food parties
- Refreshing summer drink for spicy food lovers (yes, people drink it!)
Allergen Information:
- Gluten-Free: Yes (unless paired with gluten-containing puris)
- Nut-Free: Yes
- Vegan: Yes
- Dairy-Free: Yes
Recipe Instructions Step by Step:
Step 1: Soak Tamarind
Place 50g of tamarind in a bowl with ½ cup warm water. Let it soak for 1 hour. Extract pulp and discard solids.
Step 2: Prepare Green Paste
Wash and roughly chop 50g each of mint and coriander. Add 4 green chillies. Grind into a smooth paste with a few tablespoons of water.
Step 3: Combine Ingredients
In a large mixing bowl, combine the tamarind pulp, green paste, and 1 litre water. Stir well.
Step 4: Spice It Up
Add 1 tsp amchur powder, 1 tsp cumin powder, ½ tsp black pepper, 1 tsp black salt, and 50g sugar. Mix until fully dissolved.
Step 5: Chill
Refrigerate the pani for at least 30 minutes to allow flavors to infuse.
Step 6: Serve with Boondi
Add 1 cup boondi just before serving. Pour into small bowls or glasses and serve with crispy golgappa puris.