Tangy Water to Hing Water: 4 Homemade Pani Puri Recipes to Try

As per recent reports, FSSAI found harmful chemicals in approximately 22% of pani puri samples sold in Karnataka. Strict actions have been taken against establishments using artificial colours and chemicals. Outside food is increasingly becoming unhealthy to consume. If you enjoy eating pani puri and also don’t want to put your health at risk, try making them at home. Once you try making pani puri at home, you'll prefer it over store-bought versions. Here are four recipes for making tangy or sweet water. 
 

To prepare tangy green water for Gol Gappa, blend one cup of mint leaves, coriander, a small amount of white salt, chaat masala, roasted cumin, black salt, a pinch of asafoetida (hing), half cup of tamarind chutney, and four green chillies in a mixer. Then mix this green chutney in ice-cold water. You can adjust the tanginess as per your preference. 
 

Make delicious garlic water for homemade pani puri. Grind 4 to 6 garlic cloves with red chilli powder, chaat masala, salt, a pinch of black salt, and roasted cumin. Mix this paste thoroughly with cold water. Your delicious garlic water is now ready to enjoy.
 

Jeera water is another great choice for pani puri. Roast 4 to 5 teaspoons of cumin seeds until they turn light brown. Grind them with half a cup of mint leaves, salt, chaat masala, one green chilli, and half a teaspoon of black pepper in a mixer or blender. Make a paste. Then add cold water to the prepared paste. Your jeera water is ready. 
 

To maintain healthy digestion while enjoying pani puri, you can also try hing water. Mix hing, green chilli, chaat masala, salt, tamarind chutney, and a small amount of jaggery. Add cold water and your hing water is ready to be served.