Shad ruchi pani for pani puri

Pani Puri, one of the most desired and highly popular street food in India. It is also known as putchka, gol gappa, gup chup. Pani used for pani puri is basically a mixture of mint, coriander and green chilly paste, pani puri masala and dry mango powder. But being an experimental foodie, i tried 6 different flavors of pani.

Lets begin with classic pani puri recipe

Ingredients:

Mint leaves : 1 cup

Coriander leaves : 1.5 cups

Green Chilies : 5 to 6

Salt : As per taste

Black salt : ½ tspn

Pani puri masala powder : 1 tbslpn

Dry Mango Powder

Tamarind puree : 2 tblspn

Chilled Water : 500 to 600 ml

Method:

• Wash mint leaves, coriander leaves and green chilies thoroughly and blend them in a blender into  smooth paste.
• Transfer it into bowl.

• Add salt, black salt, pani puri masala, dry mango powder and tamarind puree.

• Add chillied water and check the consistency.

• Mix well and strain it. (Optional). Serve it in puri along with ragada.

Jal jeera pani puri

Ingredients:

Mint leaves : 1 cup

Coriander leaves : 1.5 cups

Green Chilies : 5 to 6

Salt : As per taste

Black salt : ½ tspn

Jal jeera powder : 1 tblspn

Chilled Water : 500 to 600 ml

Method:

• Wash min leaves, coriander leaves and green chilies thoroughly and blend them in a blender into  smooth paste.
• Transfer it into bowl.

• Add jal jeera powder and chilled water.

• Serve it in puri with chana ragada.

Dhania/Coriander pani

Ingredients:

Coriander leaves : 2 cups

Green Chilies : 5 to 6

Salt : As per taste

Black salt : ½ tspn

Pani puri masala powder : 1 tbslpn

Lemon juice : ½ tspn (Optional)

Chilled Water : 500 to 600 ml

Method:

• Wash coriander leaves and green chilies thoroughly and transfer it into a blender.

• Blend coriander leaves, green chilies, lemon juice in a blender into a paste.

• Transfer it into a bowl and add salt, black salt, pani puri masala and chillied water.
• Strain water into a fresh bowl (Optional)
• Serve it in puri with your choice of ragada.

Mint leaves pani

Ingredients:

Mint leaves : 2 cups

Green Chilies : 5 to 6

Salt : As per taste

Black salt : ½ tspn

Pani puri masala powder : 1 tbslpn

Lemon juice : ½ tspn (Optional)

Chilled Water : 500 to 600 ml.

Method:

• Wash mint leaves and green chilies thoroughly.

• Transfer it into a blender and add lemon juice. Blend it into paste.

• Transfer this paste to a bowl and add, salt, black salt, pani puri masala and chilled water.
• Serve it in puri with your choice of ragada.

Khatta Pani

Ingredients:

Green Chilies : 5 to 6 chopped

Salt : As per taste

Pani puri masala powder : 1 tbslpn

Dry red chilly powder : 1 tspn

Tamarind : 1 tblspn

Chilled Water : 500 to 600 ml

Method:

• Soak tamarind in warm water for 10 mins

• Extract pulp and save tamarind water into a bowl.

• Add chat masala and red chilly powder.

• Take a small bowl, add chopped green chilies. Add salt and crush green chilies with pestle.

• Add crushed green chilies and salt to tamarind water and mix well.

• Serve it in puri with boiled, mashed and seasoned potato.

Meeta Pani

Ingredients:

Jaggery : ½ cup

Water : 1.5 cup

Red chilly powder : 1.5 tspn

Dry Ginger powder : ½ tspn

Sauf/fennel seed powder : 1 tspn

Black salt : ¼ tspn

Pani puri masala powder : 1 tbslpn

Salt : As per taste

Method:

• Soak jaggery in water and boil it until jaggery in heavy and thick bottom pan until jaggery melts completely.

• Strain the water to remove scum.

• Place jaggery water on medium flame and add, salt, black salt, Pani puri masala powder, red chilly powder, dry ginger powder, fennel powder and tamarind puree.

• Mix well and let it boil on medium flame for 5 to 6 mins. Turn off the flame and transfer it into a bowl and let it cool at room temperature.

Note : You can keep this mixture on low flame and stir until it becomes thick to make meeta chutney which can be used in chat.

Try this pani with Ragada pani puri