Hey Foodies, Welcome back to Nicely Spicy -So Tasty So Yummy So Easy. Golgappas or Pani Puri is my favorite street food and trying it in various flavors is what I love the most. With this recipe, I am sharing with you 12 different flavors of Pani Puri Water which were experimented during #Lockdown days.
Each of the Pani Puri Pani is flavoured differently with a unique twist. Sweet, tangy or spicy, the choice is yours! Generally, only Sweet (meetha imli pani) & Spicy (tikha hara pani) flavours are available or prepared. But, what if you could get more creative and make up other varieties as well? Try each one and tell me in the comments which one is your favorite.
I have also shared how to make Pani Puri ki Puri and Ragda at home. I know making Pani Puri from scratch is a time consuming task for which I have also shared my Semi Homemade Pani Puri wherein ready made puris are deep fried and sweet & tikha flavor pani is created with the ready made paste. Now, you don't ever have to have the unhygienic Street food ever. #StayHome & #CookWithMe this Easy Pani Puri ka Pani in 12 flavors and enjoy your #Homemade #PaniPuri #LockdownParty.
RECIPE CARD:
1. For Lehsan Pani / Garlic Water
INGREDIENTS:
Garlic / Lehsan - 14-15 cloves
Kashmiri Red Chillies/Kashmiri Lal Mirch - 10-12
Salt/Namak - as per taste
Water/Pani - for grinding
Chilled Water/Thanda Paani - 400 milliliters
Boondi - for garnish
METHOD:
1. In a blender, add red chillies & garlic with water for grinding.
2. Blend it into a smooth paste.
3. Transfer this mixture into a bowl.
4. Add water & stir well.
5. Garnish with boondi and keep chilled.
2. For Hing Paani/ Asafoetida Water
INGREDIENTS:
Asafoetida/Hing - 1/2 teaspoon
Black salt/Sendha Namak - as per taste
Salt/Namak - as per taste
Chaat masala - 1 teaspoon
Tamarind paste - 2 tbsp
Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
3. For Jeera Pani/Cumin Water
INGREDIENTS:
Roasted Jeera/Cumin Powder -1 teapoon
Black salt/Sendha Namak - as per taste
Salt/Namak - as per taste
Chaat masala - 1 teaspoon
Water - 400 milliliters
Boondi - for garnish
Lemon juice - 1 teaspoon
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
4. For Nimbu Pani/Lemon Water
INGREDIENTS:
Lemon juice - 2 tablespoons
Black salt/Sendha Namak - as per taste
Salt/Namak - as per taste
Chaat masala - 1 teaspoon
Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
5. Kala Khatta Pani
INGREDIENTS:
Kala Khatta Syrup - 2 tablespoons
Nimbu/Lemon juice - 2 tablespoons
Black salt/Sendha Namak - as per taste
Salt/Namak - as per taste
Chaat masala - 1 teaspoon
Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
6. Aamchur Pani/ Dry Mango Water
INGREDIENTS:
Aamchur / Dry Mango - 2 teaspoons
Nimbu/Lemon juice -1 tablespoons
Black salt/Sendha Namak - as per taste
Salt/Namak - as per taste
Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
7. Pudina Pani / Mint Water
INGREDIENTS:
Pudina / Mint leaves - 1/2 cup
Hari Mirch / Green chili - 2-3
Black salt/Sendha Namak - as per taste
Salt/Namak - as per taste
Pani/Water for grindinh
Pani/Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a blender, add mint, chillies, black salt & salt with water for grinding.
2. Blend it into a smooth paste.
3. Transfer this mixture into a bowl.
4. Add water, lemon juice & stir well.
5. Garnish with boondi and keep chilled.
8. Kokum Pani
INGREDIENTS:
Kokum Sharbat - 1 cup, chilled
Salt/Namak - as per taste
Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
9. Meetha Aam ka Pani/Mango Water
INGREDIENTS:
Mango Frooti or Slice - 1 cup, chilled
Salt/Namak - as per taste
Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
10.Kachi Kairi ka Pani/ Raw Mango Water
INGREDIENTS:
Kachi Kairi/ Raw Mango Pulp - 1/2 cup
Black salt/Sendha Namak - as per taste
Salt/Namak - as per taste
Pani/Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
12. Dhania-Saunf ka Pani / Coriander-Fennel Seeds Water
INGREDIENTS:
Dhania / Coriander leaves - a handful
Saunf/Fennel Seeds - 1 tsp, soaked in water
Hari Mirch / Green chili - 1-2
Black salt/Sendha Namak - as per taste
Salt/Namak - as per taste
Nimbu ka ras/Lemon Juice - 1 tsp
Pani/Water for grinding
Pani/Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a blender, add Coriander leaves, fennel seeds, chillies, lemon juice, black salt & salt with water for grinding.
2. Blend it into a smooth paste.
3. Transfer this mixture into a bowl.
4. Add water & stir well.
5. Garnish with boondi and keep chilled.
12. Dhania-Pudina ka Pani / Coriander-Mint Water
INGREDIENTS:
Dhania-Pudina / Coriander-Mint Chutney
Black salt/Sendha Namak - as per taste
Chat Masala - 1 tsp
Salt/Namak - as per taste
Water - 400 milliliters
Boondi - for garnish
METHOD:
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with boondi and keep chilled.
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Music Credit: Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500025 Artist: http://incompetech.com/