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  • Writer's pictureCheyenne

Pani for Pani Puri


6 cups water, cool

2 cups water, boiling

Tamarind – big chunk

3 cups mint leaves

1 cup cilantro

1 green chili

3 tbsp pani puri masala powder

2 tsp cumin powder

2 tbsp lemon juice

1 tsp salt, or to taste

1 tsp dry mango powder (amchur)

1 tsp black salt


  1. Boil 2 cups water. Remove from heat and add tamarind. Let sit for 30 minutes

  2. Use fingers to squeeze tamarind and separate the pulp. Pour liquid through a strainer and set aside

  3. Thoroughly wash mint leaves and cilantro

  4. Blend mint, cilantro, and green chili into smooth puree. Use some of the reserved water if needed

  5. Add puree to the rest of the water

  6. Add all remaining ingredients to water and mix well. Adjust spices according to taste, if needed

  7. Chill before serving

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