Pudina Pani for Pani Puri
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 24838 times
How many of you, after completing a round of pani puri, ask the roadside vendor for extra servings of the spicy phudina water – “Bhaiya, thoda teekha pani milega?” – and he happily obliges!
The best part about roadside pani puri is the spicy phudina water, the extra servings, and the inevitably watery eyes after that!
Recreate the same fun experience at home by making this easy-peasy Phudina Pani in your own kitchen. The refreshing, tongue-tickling mix of flavours in this recipe is sure to shake awake your taste buds.
The aroma of freshly ground mint and the interplay of spice powders is simply irresistible. This awesome spiced water also helps relieve indigestion, so it’s nice to have with or after a meal.
We have added a dash of jaggery to balance the flavours, but if you love spicy stuff, you can skip it. Store the Pudina Pani for Pani Puri in the fridge or in an earthen pot for some time, as it tastes best when mildly chilled.
You can also try other recipes like the Chocolate Pani Puri or Thai Pani Puri.
Nutrient values (Abbrv) per cup
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