‘Pani’ means water and ‘Puri’ means puffed crisps. Pani Puri is one of the most popular street foods and comes neck and neck with the papdi chaat. The Jal Jeera water is the sweet and tangy water that completes the Pani Puri recipe or has also been used as a welcome drink in a lot of Indian households especially during summers.
- 1/2 brick of tamarind or 7 oz.; soaked in 1/4 cup of warm water for 3-4 hours
- 1/3 cup cilantro leaves
- 1/3 cup fresh mint leaves
- 1 serrano pepper (optional)
- 1 tbsp black salt (adjust to taste)
- 1 tbsp roasted jeera (cumin seeds)
- 1/4 tsp Hing (asafoetida)
- 1/2 tsp garam masala
- 4 tbsp date syrup
1. Strain the soaked tamarind using a fine-meshed strainer into the mixing or medium-sized bowl. You may need the help of a spoon to press the tamarind on the strainer to get the maximum of tamarind pulp.
2. Add 5 cups of water and mix well with strained tamarind water.
3. In a blender, add cilantro leaves, fresh mint leaves, and serrano pepper. Blend them together. Avoid forming a thin paste.
4. Add the ingredients from the blender jar to the tamarind water. Mix well.
5. Add black salt, roasted cumin seeds, asafoetida, garam masala, and date syrup together. Mix well.
6. Cover the jal jeera water and let it sit in the refrigerator for 45-50 mins.
7. Enjoy with gol gappas (pani puri).