Pudina pani for pani puri

Name: Pudina pani for pani puri
Total time: 480 s
Yield: 2 3 peoples
Cuisine: Indian
Ingredients: 1 1/2 cups chopped mint leaves (phudina); 1 tbsp chopped coriander (dhania); 1/3 cup tamarind (imli); 1/2 tbsp roughly chopped ginger (adrak); 1/2 tbsp roughly chopped green chillies; 1/2 tsp roasted cumin seeds (jeera) pawder; 1 tsp black salt; to taste Salt; 2 tbsp finally chopped jaggery (gur)

Harshita Motwani @cook_22934517

Arvi

#Goldenapron3
#week7
#Pudina

Harshita Motwani @cook_22934517

Arvi

#Goldenapron3
#week7
#Pudina

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Ingredients

5 to 8 min

2 3 peoples

1 1/2 cupschopped mint leaves (phudina)
1 tbspchopped coriander (dhania)
1/3 cuptamarind (imli)
1/2 tbsproughly chopped ginger (adrak)
1/2 tbsproughly chopped green chillies
1/2 tsproasted cumin seeds (jeera) pawder
1 tspblack salt
to tasteSalt
2 tbspfinally chopped jaggery (gur)

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Steps

5 to 8 min

1

Soak the tamarind in ½ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve.
Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately 2 tbsp)
2

Transfer the paste into a large bowl and combine with 1 ½ cups of water, the black salt and salt and mix well.
3

If you find the water very spicy then add jaggery and mix well. Jaggery will balalnce the spice level making the pani sweet-spicy.
Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.