The best pani puri water needs time to chill and infuse. This simple ratio produces a fiery, tangy pani that can be adjusted with salt or sweetness without diluting its flavour.
Use Spiced Right Teekha Pani Puri Masala for the mint, tamarind and spice base.
Ingredients
- 2½ tbsp Teekha Pani Puri Masala
- 500 ml chilled water
- 2 sprigs coriander, finely chopped
- Salt to taste
- Jaggery syrup or another sweetener, optional
How to Make Pani Puri Water
- Add the masala to the water and whisk until completely dispersed.
- Add coriander and taste. Adjust salt and sweetness gradually.
- Cover and refrigerate for at least one hour so the flavours infuse.
- Stir well before serving with puris, potato-chickpea filling and boondi.
Serving Tips
- Serve very cold for the best street-style flavour.
- Add sweetener only if you prefer khatta-meetha pani.
- Prepare the filling and chutneys before mixing the pani so everything can be served immediately.
Frequently Asked Questions
How much masala should I use per litre?
Use approximately 5 tablespoons per litre, then adjust to taste.
Can I prepare pani puri water in advance?
Yes. Prepare it several hours ahead and keep refrigerated. Stir before serving.
Shop the blend: Teekha Pani Puri Masala