Pani For Panipuri

Instructions

For Spicy or teekha pani:

• Wash mint and coriander leave really good.
• Add green chili, ginger, garlic, mint leaves, and coriander leaves into a blender pot.
• Close the lid and make a fine paste in the blender. You can add a little water if needed. The green chutney is ready.
• Place the green chutney into an ice tray and freeze it.
• When it freezes completely transfer into zip lock bag and store in the freezer.
• When you want to make teekha pani next time take the cubs from the zip lock bag, add water a few spices and your teekha pani is already.
• Take 1 tbsp chutney into a bowl.
• Add water, roasted cumin powder, chat masala, black salt, and a little salt. Mix well.
• Teekha pani for panipuri is already. Add khara or plain boondi to pani.

For Sweet and sour chutney:

• In a saucepan take tamarind. Add jaggery and water.
• Switch on the gas and simmer this on medium to high heat for 5-6 minutes.
• You can microwave this for about 5-6 minutes.
• Turn off the heat. Let it cool down for 5-10 minutes.
• When it cools down a little, mash with potato masher really good.
• Strain it through the strainer. Add roasted cumin powder, red chili powder, black salt, chat masala, and salt to taste. Mix well.
• Khatta meetha chutney is already.