Teekha Pani for Pani Puri
A refreshing, tangy, and spicy green flavored water (Teekha Pani) made from fresh coriander, mint leaves, and aromatic Indian spices. Served chilled with crispy hollow puris and a savory potato stuffing, this street-style classic offers a burst of zesty flavors in every bite.
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🍳 Cooking Flow
Blend coriander, mint, ginger, green chillies, and water into a smooth paste. → Mix the paste with 1-1.5 liters of water, salt, rock salt, spices, pani puri masala, and lemon juice. → Let sit for 10 minutes and strain to achieve a smooth texture. → Add ice cubes and boondi to chill the teekha pani. → Mix crushed potatoes with onions and spices, stuff into puris, and fill with the chilled spicy water.
Cooking Steps
Brief Cooking Order
Blend coriander, mint, ginger, green chillies, and water into a smooth paste. → Mix the paste with 1-1.5 liters of water, salt, rock salt, spices, pani puri masala, and lemon juice. → Let sit for 10 minutes and strain to achieve a smooth texture. → Add ice cubes and boondi to chill the teekha pani. → Mix crushed potatoes with onions and spices, stuff into puris, and fill with the chilled spicy water.
Introduction
A refreshing, tangy, and spicy green flavored water (Teekha Pani) made from fresh coriander, mint leaves, and aromatic Indian spices. Served chilled with crispy hollow puris and a savory potato stuffing, this street-style classic offers a burst of zesty flavors in every bite.
Step 1
In a blender jar, add 1 cup fresh coriander, a handful of mint leaves, 2 small pieces of ginger, 4-5 green chillies, and 1/2 cup water, then blend thoroughly into a smooth green puree.
Step 2
Transfer the blended green base into a large mixing bowl, pour in 1 to 1.5 liters of water, and mix gently.
Step 3
Add 1/2 tsp salt, 1/2 tsp rock salt, a little black pepper or red chilly powder, 1/2 tsp cumin powder, and 2 pinches of asafoetida into the bowl, then stir thoroughly.
Step 4
Stir in 2 tsp of readymade pani puri masala for extra flavor and squeeze in the juice of 3 lemons for sourness, mixing well.
Step 5
Let the mixture sit for 10 minutes to allow the spices to infuse, then pour it through a strainer into another bowl to filter out residue for smooth water.
Ingredients List
Important Notes
This recipe is based on visual and on-screen text demonstrations; refer to the original video for exact consistency.
Spiciness can be adjusted to preference by changing the amount of green chillies.
For sourness, the juice of 3 lemons can be substituted with 1 tbsp dry mango powder (amchoor) or 3 tbsp tamarind pulp.
Filtering the spiced water through a strainer is optional; it can be enjoyed as-is or strained for a commercial street-style smooth texture.
Boiled chickpeas (chana) or additional boondi can also be added into the potato filling.
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