First of all, in a mixture jaradd coriander leaves, mint leaves, green chili, ginger, black salt, salt, dry mango powder, roasted cumin powder, fennel seeds powder, hing, chat masala, tamarind pulp, jaggery, lemon juice, and some ice cubes. Grind it into a fine paste.

Take out the paste into a mixing bowl, add required liter water, some coriander leaves, and mint leaves. mix well.Refrigerate water for 30 minutes.

Now in a mixing bowl, add besan (gram flour), salt, turmeric powder, red chili powder, hing, and ajwain. Mix well.
Add water gradually and make the thick and pouring consistency of the batter.Then add chopped green chili, chopped onions, coriander leaves, and baking soda. Mix well.

Now heat oil in a pan, then slightly wet your finger and take a small ball-sized batter and drop it into the hot oil.stir occasionally,fry until the pakoda is cooked uniformly and turns golden.

Now drop the hot pakoda into the chatpata pani.
Then refrigerate paniwala pakoda for at least 1 hour to absorb all the flavors.

Finally, enjoy the pani wale pakore recipe topped with coriander leaves, chat masala, and chopped onions.