The pungent green of Panipuri Spicy water materials
Fresh coriander – 1 cup
Mint leaves – 1/2 cup
Green chillies – 5-6
Ginger -1 inch
Water -1 liter
Black salt – 1 tbsp
Salt -1 tsp
Roasted cumin
powder – 1/2 tsp
Black pepper
powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Panipuri Masala – 1 tsp
Asafoetida – 1/4 tsp
Lemon juice – 3 tbsp
Boondi – 3 tbsp
To make Panipuri Tikhu Leela Pani (green spicy water), first take 1 cup of fresh coriander.
Now take a mixer jar and add green coriander, 1/2 cup of coriander leaves, 5-6 green chillies, 1 inch of ginger and little water.
Now grind everything well to prepare a fine paste.
Now take out the paste in a bowl.
Now add 1 liter of water to the bowl and mix well.
Now add 1 teaspoon black salt, 1 teaspoon white salt, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon black pepper powder, 1/4 teaspoon red chili powder and mix everything well.
Now add 1 teaspoon panipuri masala to it and mix well.
Now add 1/4 teaspoon asafoetida, 3 teaspoons lemon juice and mix everything well.
Now strain the water using a garnini strainer.
Now add 3 spoons of boondi and 4 ice cubes.
Your spicy green water is ready and you can enjoy it.
If you want to store it for a long time then turn this water into ice cubes i.e. make cubes in an ice tray and then store it in the freezer.
Sweet water recipe of Panipuri
Seedless Tamarind – 50 gms
Warm water-1 cup
Grated jaggery –
100-150 grams
Asafoetida – 1/4 tsp
Black salt – 1/2 tsp
Salt – 1/2 tsp
Black pepper
powder -1/4 tsp
Red Chilli Powder –
1 tsp
Roasted cumin
powder – 1 tsp
Water -1 liter
To make panipuri mint water, take 50 grams of seedless tamarind in a bowl.
Now add 1 cup of hot water to the bowl and soak the tamarind for 30 minutes.
After 30 minutes transfer the tamarind water to a grinding jar, now grind it well to prepare a paste.
Now strain the tamarind using a sieve to remove the fibers.
Now keep a pan on gas and add tamarind paste to it.
Now add 0 to 100 grams of grated or chopped jaggery and mix well on medium heat.
After the jaggery is completely dissolved, add 1/4 teaspoon asafoetida, 1/2 teaspoon black salt and mix well.
Now add salt to taste, 1/4 teaspoon black pepper powder, 1 teaspoon red chili powder, 1 teaspoon roasted cumin powder and mix everything well.
When the tamarind mixture starts sticking to the spatula, switch off the gas and let it cool. Now if you want to store it transfer it to an air-tight box and store it for 2 months.
Now transfer it to a bowl if you want to use it immediately.
Now add 2 cups of water and mix well. Now add 3 spoons of boondi to it and mix it well. Now your panipuri khatta sweet water is ready and you can enjoy it.
