Pani Puri (2 Types: Teekha & Meetha)

Step 1: Prepare Tamarind Pulp

Take 50 gms of seedless tamarind in a small bowl. Add 1-1.5 cups of water. Let it soak for 30-45 minutes. If in a hurry, you can soak it for 5 minutes and then boil or microwave it for 2-3 minutes until it becomes pulpy. Mash the tamarind well with a masher or spoon. Transfer the pulpy tamarind into a blender and blend until smooth. Transfer the blended pulp into a strainer and strain it well, pressing with a spoon, until all the pulp is filtered out and only the residue remains. Discard the residue. The pure tamarind pulp is now ready.

Step 2: Prepare Spicy Green Base for Teekha Paani

In a mixer grinder, add 2 handfuls of fresh coriander, including its stalks, and 1 handful of mint leaves. Add 6-7 green chillies, 1-2 pieces of ginger, juice of 1 lemon, and 1/2 cup of water. Blend all ingredients to make a smooth green paste. Transfer this paste over a sieve and strain it nicely until only the residue remains. The spicy green base is now ready.

Step 3: Assemble Teekha Paani

To the strained green base, add 4-5 cups of chilled water. You can also add ice cubes here. Next, add 2-3 tablespoons of the prepared tamarind pulp. Mix well. Now, add 1 teaspoon of salt, 1/2 teaspoon of rock salt, 1 teaspoon of roasted cumin powder, 1/4 teaspoon of black pepper powder, 2 teaspoons of pani puri masala, and 1/4 teaspoon of asafoetida. Mix all the spices well. Taste the water and adjust salt if required. Add 1 tablespoon of lemon juice if the pani lacks a bit of sourness. Mix everything well. The Teekha Paani is ready.

Step 4: Prepare Meetha Paani

In a saucepan, add the remaining tamarind pulp. Add 50 gms of jaggery (try adding smaller pieces for better results). Mix and melt the jaggery well with the tamarind pulp for at most 3-4 minutes. As it cooks, the color will deepen and the jaggery will dissolve. Add 1/4 teaspoon of asafoetida, 1/2 teaspoon of rock salt, salt to taste, 1/4 teaspoon of black pepper powder, 1/4 teaspoon of red chilli powder, and 1 teaspoon of cumin powder. Mix and cook for 3-4 minutes until the mixture thickens. If needed, you can add sugar here to sweeten it. Switch off the flame at this stage. All the masalas have mixed well, and the mixture has thickened nicely. Keep it aside and let it cool down. Once cooled, transfer the pulp into a bowl and add 3-4 cups of water. Mix well. Our sweet tamarind water is also ready.

Step 5: Prepare Potato Masala

In a bowl, take 3-4 boiled potatoes, sliced into chunks. Add boiled Kala Channa, 2-3 pieces of chopped green chillies, 1 finely chopped onion, salt to taste, 1 teaspoon of red chilli powder, 1 teaspoon of cumin powder, 1 teaspoon of chaat masala, some lemon juice, and fresh coriander. Mix all the ingredients well until combined. The chatpata potato masala is ready.

Step 6: Garnish Teekha Paani

Add finely chopped fresh coriander, some red chilli flakes, finely chopped onion, a few ice cubes, and some salted boondi to the Teekha Paani. Mix gently.

Step 7: Garnish Meetha Paani

Add some ice cubes, a handful of salted boondi, and red chilli flakes to the Meetha Paani. I am not adding a lot here, add whatever flavorful ingredient you wish to. Both the flavorful waters are ready.

Step 8: Serve Pani Puri

Take a puri, make a hole in it, and stuff it with some prepared Aloo Masala. Dip it in the flavorful Green water and enjoy. Similarly, stuff another puri and dip it in the Meetha Paani. Enjoy your homemade Pani Puri!

• For quicker tamarind pulp, soak for 5 minutes and then boil or microwave for 2-3 minutes.

• The spicy green base can be frozen and later diluted with water for future use.

• Use smaller pieces of jaggery for better and faster melting.

• Adjust salt and sweetness in the pani according to your taste preference.

• This recipe already provides two variations: spicy green Teekha Paani and sweet Meetha Paani.