This recipe creates a tangy and spicy pani that is the perfect balance of sweet and sour. This version of the recipe uses the Shan spice mix for a perfectly balanced tangy and spicy pani (liquid).
Ingredients
- Fresh Mint Leaves: 1 cup, packed
- Fresh Cilantro: 1 cup, packed
- Green Chilies: 3-4 (adjust to your spice preference)
- Tamarind Pulp: 2 tablespoons (or 1 tablespoon of tamarind paste)
- Honey or Brown Sugar: 1 tablespoon (optional, to balance the sourness)
- Shan Pani Puri Masala: 3 tablespoons (or to taste)
- Cold Water: 4-5 cups
Directions
- Prepare the Paste: In a blender or food processor, combine the fresh mint leaves, cilantro, green chilies, tamarind pulp, and honey/sugar (if using). Add about 1/2 cup of water and blend until you have a very smooth, green paste.
- Make the Pani: Pour the paste into a large pitcher or bowl. Add the remaining cold water and the Shan Pani Puri Masala. Stir everything together until the spices are fully dissolved.
- Adjust and Chill: Taste the pani and adjust the amount of masala, salt, or sugar as needed. For the best flavor, cover the bowl and refrigerate the pani for at least one hour before serving.
- Serve: Just before serving, you can add some ice cubes to keep this liquid chilling. Use the pani to fill your gol guppas.