6 PANI PURI Flavours You Must Try

Ingredients

• 1 tablespoon Cumin Seeds (whole, roasted)
• 0.5 teaspoon Whole Black Pepper (whole)
• 4 pieces Cloves (whole)
• 3 inch Cinnamon Stick (broken into pieces)
• 0.5 teaspoon Salt (regular table salt)
• 1 tablespoon Black Salt (kala namak)
• 1 tablespoon Dry Mango Powder (Amchur) (powdered)
• 1 cup Fresh Mint Leaves (packed)
• 0.5 cup Fresh Coriander Leaves (packed)
• 1 inch Ginger (peeled)
• 7 pieces Green Chilies (spicy, adjust to heat preference)
• 2 tablespoons Tamarind Pulp (raw pulp)
• 2 tablespoons Jaggery (grated or chopped)
• 3 pieces Ice Cubes (for color retention)
• 500 ml Water (cold)
• 1 teaspoon White Salt (adjust to taste)
• 0.5 cup Pineapple (peeled and diced)
• 3 pieces Kiwi (peeled)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Kashmiri Red Chili Powder (mildly colored)
• 2 pieces Guava (red, peeled and diced)
• 2 inch Mango Ginger (Ambe Halad) (peeled, sliced)
• 1 tablespoon Lemon Juice (fresh)
• 400 grams Pomegranate Seeds (seeds only)
• 0.5 medium Raw Mango (Kairi) (peeled and diced)
• 1 tablespoon Beetroot (grated for color)
• 2 cups Ripe Mango Pulp (pureed)
• 0.5 teaspoon Roasted Cumin Powder (ground roasted cumin seeds)
• 1 cup Kokum Agal (ready‑made kokum extract)
• 3 pieces Garlic Cloves (peeled)
• 8 pieces Lemon Leaves (fresh)
• 0.25 teaspoon Caraway Seeds (crushed)

Instructions

1. Roast Whole Spices

   Heat a heavy‑bottomed pan over medium heat, add 1 tbsp cumin seeds, ½ tsp whole black pepper, 3‑4 cloves, and a 3‑inch piece of cinnamon. Roast, stirring constantly, until fragrant and lightly browned.

   Time: PT5M

   Temperature: medium heat

2. Cool and Grind Masala

   Transfer the roasted spices to a bowl and let them cool for 2 minutes. Add ½ tsp salt, 1 tbsp black salt, and 1 tbsp dry mango powder. Grind everything into a fine powder using the mixer grinder.

   Time: PT3M

3. Prepare Traditional Mint‑Coriander Water

   In the mixer grinder, combine 1 cup fresh mint, ½ cup coriander, 1‑inch ginger, 6‑7 green chilies, 2 tbsp tamarind pulp, 2 tbsp jaggery, 1 tbsp prepared masala, 2‑3 ice cubes, and 500 ml cold water. Blend until smooth, then taste and add 1 tsp white salt if needed. Adjust consistency with a little extra water if too thick.

   Time: PT8M

4. Prepare Kiwi‑Pineapple Water

   Add ½ cup peeled pineapple, 3 peeled kiwi, a handful of mint and coriander, 2 green chilies, 1 tbsp jaggery, 2 tbsp lemon juice, 1 tbsp masala, 1 tsp Kashmiri red chili powder, ½ tsp black salt, and 500 ml water to the grinder. Blend, then pour into a bowl, add another 500 ml water to reach desired consistency, and season with salt to taste.

   Time: PT8M

5. Prepare Guava‑Chili Water

   Blend 2 peeled red guavas, fresh mint, 1‑inch ginger, 2‑inch mango ginger, 2 green chilies, 1 tbsp lemon juice, 1 tbsp tamarind pulp, 4 tbsp jaggery, 1 tbsp masala, ½ tsp black salt, and 2 tsp Kashmiri red chili powder with 500 ml water. Strain to remove seeds, then add another 500 ml water, adjust salt, and stir well.

   Time: PT9M

6. Prepare Pomegranate Water

   Combine 400 g pomegranate seeds, ½ medium raw mango, mint, coriander, 1 green chili, 1‑inch ginger, 1 tbsp beetroot, 2 tbsp jaggery, 1 tbsp masala, ½ tsp black salt, and 500 ml water in the grinder. Blend, strain, then add 250‑300 ml water to adjust consistency. Season with salt and stir.

   Time: PT8M

7. Prepare Sweet & Sour Mango Water

   In the grinder, add 2 cups ripe mango pulp, 1 large raw mango, mint, coriander, 2 green chilies, 2 tbsp tamarind pulp, 2 tbsp jaggery, 1 tbsp masala, ½ tsp roasted cumin powder, 1 tsp black salt, ½ tsp Kashmiri red chili powder, and 500 ml water. Blend, then add another 500 ml water, taste, and adjust salt.

   Time: PT8M

8. Prepare Kokum Water

   Blend 1 cup kokum agal, ½ cup jaggery, 3 garlic cloves, 2‑inch ginger, 2 green chilies, 6‑8 lemon leaves, ¼ tsp crushed caraway seeds, 1 tbsp masala, 1 tsp roasted cumin powder, 1 tsp black salt, and 500 ml water. Strain, then add 250 ml water, adjust salt, and stir.

   Time: PT9M

9. Chill All Waters

   Transfer each flavored water into separate containers, cover, and refrigerate for at least 30 minutes. Optionally, add a few ice cubes just before serving.

   Time: PT10M

10. Serve

    Serve the chilled flavored waters in small glasses alongside crisp Pani Puri puris, boiled potatoes, chickpeas, and your favorite chutneys. Guests can sip the water or pour it over the puri for an explosion of flavors.

    Time: PT2M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

20 g

Fat

0 g

Fiber

2 g