Pani Puri is all time favorite at home and we normally have some Pani in the fridge. Making puris at home is something I do very rarely, I prefer the to buy them since it saves a lot of time. Once you have everything ready its quick to assemble.

Mama used to make the Pani with ginger, whereas at my In laws they put Garlic, hubby likes the taste of garlic so I make it with garlic and sometimes ginger. Feel free to use any one of these or both. For me it really does not matter I like it anyways.

Pani

Ingredients

1/4 cup Khatta Mitha Chutney(Tamarind chutney) (or to taste)
Jaggery/Gur to taste
black salt to taste
1/2 lime juice
1.5 litre or more water

Grind together to a coarse paste
1 bunch coriander leaves
1/2 bunch Mint leaves (Pudina)
10 to 12 black pepper corns
1 tsp cumin seeds
5 - 6 garlic pods (optional)
1 inch ginger (optional)
5-6 green chilies

Method

1. Place the ground paste in a wire strainer and place it on a large dish.
   
2. Strain through a wire strainer, slowly keep pouring water and stirring slowly, collect the flavoured water in the large dish below. Stop once the ground masala loses color.
   
3. Add the jaggery, black salt, Khatta Mitha Chutneyand lime juice. Mix well.
   
4. Adjust seasonings.
   
5. Cover and refrigerate till serving time.
   

• Boil potatoes and smash them, mix salt and red chili powder.
  
• Soak some boondhi in water for 15 minutes. Drain and press lightly to remove the water. Add salt and red chili powder.
  
• Mix Smashed Potatoes and soaked and drained boondi, add salt and red chili powder.
  
• Can also add chopped onions.
  
• Boiled black chana, mixed with salt and red chili powder.
  
• Boiled full Moong Dal, mixed with salt and red chili powder.
  

1. The ground masala can be refrigerated for a week or frozen for longer storage.
   
2. Make sure the pani is cold, tastes best when its cold.
   
3. Add some bhoondi to the pani just before serving, should be crisp.
   
4. Make sure to keep some extra Khata Meetha chutney, if some one wants to add more.