Street Food Series: 8 Different Types of Pani Recipe for Pani Puri

Many people like me are addicted to Pani Puris for its tangy and flavorful pani served with a crispy potato filled puris. I have created 8 different flavor panis, Hing pani, Imli pani, Adrak pani, Jeera pani, Rasam pani, Nimbu pani, Lasooni pani and Kothmiri/pudina pani. 
Create and enjoy these simple and amazing flavored panis at home.
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Hing (Asafoetida) Pani:
1/2 Tbsp Asafoetida/Hing
1/2 Tsp Pepper Powder
1/4 Tsp Chaat Masala
1/4 Tsp Citric Crystals Acid
2 to 3 Crystals Black salt or 1/4 Tsp Black Salt Powder 
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:
  • Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
  • After 15 minutes strain the pani check and add salt as per taste.
  • Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Adrak (Ginger) Pani:
2 Tbsp Ginger Juice or 4 Tbsp Ginger Powder
1/4 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

To create 2 tbsp ginger juice, peel and wash 2 inch ginger chop into tiny pieces and add to a mixer jar along with 3 to 4 tbsp warm water grind to form smooth paste. strain the ground paste using a cheese cloth or a coffee strainer extract and use the juice.

Method:
  • Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
  • After 15 minutes strain the pani check and add salt as per taste.
  • Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Nimbu (Lime) Pani:
2 Tbsp or 2 Limes Juiced
1 Tbsp Chaat masala
1/2 Tbsp Pepper Powder
1/2 Tsp Cumin Powder
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:
  • Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
  • After 15 minutes strain the pani check and add salt as per taste.
  • Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Lasooni (Garlic) Pani:
5 Pods Garlic
1/4 Tsp Garam Masala
1/4 Tsp Cumin powder
1/4 Tsp Chaat Masala
1/4 Tsp Pepper Powder
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:
  • Add all the ingredients to a mixer jar grind to form a smooth paste. To grind into smooth paste splash of water can be added.
  • Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
  • After 15 minutes strain the pani check and add salt as per taste.
  • Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Coriander and Mint (Kothmiri/pudina) Pani:
2 Tbsp Coriander and Mint Chutney
1/2 Tsp Chaat Masala
1/2 Tsp Pepper powder
1/2 Tsp Cumin powder
1/4 Tsp Citric Acid
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...


Recipe Video for coriander and mint chutney for chaats: 
Method:
  • Preplan and prepare the chutney ahead of time this chutney is useful for many chaats and stores well when its frozen.
  • Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
  • After 15 minutes strain the pani check and add salt as per taste.
  • Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Imli (Sweet Tamarind) Pani:
2 Tbsp Sweet Tamarind Chutney
1/2 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/4 Tsp Citric Acid Crystals
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Recipe Video Tamarind Chutney:

Method:

  • Preplan and prepare the chutney ahead of time this chutney is useful for many chaats and stores well when its frozen.
  • Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
  • After 15 minutes strain the pani check and add salt as per taste.
  • Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Rasam Pani:
4 Pods Crushed Garlic
2 Slit Chillies
1/2 Tbsp Cumin powder
1/2 Tbsp Pepper Powder
1/4 Tsp Chaat Masala
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:
  • Crush the garlic and chillies in a mortar and pestle.
  • Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
  • After 15 minutes strain the pani check and add salt as per taste.
  • Dilute the strong decoction with 1 cup warm warm gradually and serve warm.


Jeera (Cumin) Pani:
2 Tbsp Cumin Powder
1/2 Tbsp Chaat Masala
1/4 Tsp Citric Acid
6 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:
  • Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
  • After 15 minutes strain the pani check and add salt as per taste.
  • Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Prepare a Simple Potato Filling For the Puris:
Ingredients:
3 Potatoes
1/2 Cup Black Channa ( Chick peas)
2 Onions Finely Chopped
1 Tbsp Chilly Powder
1 Tbsp Cumin Powder
1/2 Tsp Chaat masala
1 Lime Juiced 
Salt as per taste
Mint and Coriander Finely Chopped Optional...

Prep up:
  • Soak the black chickpeas ahead of time. I soaked it in warm water overnight.
  • Add the soaked chickpeas to a pressure cooker discard the water. Add fresh water salt and 1/4 tsp asafoetida pressure cook for 5 whistles or until done.
  • Boil 3 Potatoes, peel and crumble the potatoes reserve in a mixing bowl...


Method:
  • Combine the onion, potatoes, cooked and drained chickpeas.
  • Add Lime juice mix well.
  • Add Chilly Powder, Chaat masala and Cumin Powder along with chopped mint and coriander combine.
  • Just before serving add salt mix well and serve warm.

Lets Serve Pani Puri:
  • Use papad puris for this recipe and not the sooji puri.
  • Reheat the pani till its warm dilute if needed. check for salt add if needed. Stir the pani and serve in a serving glass with spoons. Garnish with boondi and chaat masala.
  • Create a cavity in the puri fill 1 tbsp potato filling in each puri and serve right away.
  • Pour the pani in each poori enjoy these unique and various flavors pani puris 😉





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