Paani Recipe for paani puri (Golgappe Ka Khatta & Meetha Paani)

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For Poori/Golgappe recipe follow the below link,
https://royalindianfoods.blogspot.com/b/post-preview?token=APq4FmBFbz-OtH1ndNkZwSItUDm0dGcueA90Q3DQql3G9YmRWFKackKoXfUfZCmUPrWNjrI6oD0i8uUQKA8M9XYj0hUMkt4m1PSRdnEELQf6A-GBMOPETsEvAhaU5mZwQHgO9XSScPKI&postId=7375573791964531371&type=POST



Ingredients For Green Tangy Water:
Roasted Cumin Powder- 1 TBSP
Roasted Black Pepper Powder- 1/4 TBSP
Roasted Fennel Seeds Powder- 1 TBSP
Tamarind Pulp- 40 Gram
Green Fresh Mint Leaves- 1/2 Cup
Green Fresh Coriander- 1/2 Cup
Green Chili- 3-4
Black Salt- 1 TBSP
Chat Masala- 1 TBSP
Asafoetida- 1 Pinch
Red Chili Powder- 1/4 TBSP (Optional)
Bundi- 2-3 TBSP
Chilled Water- 1Cup
Method For Spicy Tangy Water:

  • Blend mint, coriander, and green chili and make a fine paste, for blending you can add some water also if required and strain from a thick sieve. straining is optional.
  • Now In this green mixture add tamarind pulp and all the spices. you can reduce or increase any spices as per your taste because everyone has different taste.
  • Now add water in this mixture.
  • At last add bundi, and some ice cubes as I like my pani puri water a bit cold.
Tip:
In summers we have seasonal raw mango available in the market so instead of tamarind pulp you can boil raw mango and use its pulp for a tangy flavor. 

Ingredients For Sweet Water:
Tamarind Pulp- 60 Grams
Jaggary/Gud- 1/2 Cup
Roasted Cumin Powder- 1 TBSP
Roasted Fennel Powder- 1 TBSP
Roasted Black Pepper Powder- 1/4 TBSP
Black Salt- 1 TBSP
Ginger Powder/Saunth- 1/2 TBSP
Asafoetida- 1 Pinch
Chilled Water- 1 Cup
Method For Sweet Water:
On a gas stove take a pan and pour tamarind pulp add 1 cup of water and add jaggery/gud. Now heat it until jaggery get melted. Keep it aside and let it cool.
Now add all the spices and add chilled water and mix it well.
Enjoy this sweet and tangy water with pani puri/golgappe.


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