Updated: May 31
Preparation Time: 15 min.
2 Bunch of Fresh Mint Leaves ½ cup of Coriander Leaves with Stalks 1 Juice of Lime 1½ inch Ginger 4 Cloves Garlic 2 Green Chillies 2½ tbsp Coriander Seeds 1 tsp Crushed Black Pepper Corns ¼ tsp Salt 1 tbsp Sugar 1 pint Water 1½ tsp Black Salt (Sanchar) ½ cup Khajur Ambli ni Chutney
In a blender, add coriander seeds, black peppercorns, ginger, garlic, green chillies and lime juice.
Pluck the mint leaves and chop the coriander, wash and add it to the blender.
Add salt, sugar and water before blending until it reaches a smooth consistency.
Pour into a large bowl and add the black salt. Stir and cover it with cling film and refrigerate overnight.
On the next day, strain the water with a sieve and a muslin cloth ensuring all of the water comes out by squeezing the green juice pulp by hand.
Now add half a cup of khajur ambli ni chutney and mix it well.
Enjoy the mint water with your pani puri! NB: Store in an airtight container in the refrigerator. Will last for 2-3 weeks in the fridge.