How to make spice water for Paani Puri?!
Answers:
Half of this recipe serves 5
Plan:
2C Mint (leaves only, not the stem parts)
1C cilantro leaves ( leaves and soft, top stems only)
1/3 C Chopped Ginger
6 -7 Thai green chilies
Juice of 2 Lemons
3 Tbs roasted Cumin
1 Tbs fennel seeds
1 ? tsp Black salt
Salt as per taste
1 tsp black pepper powder
2 tsp Amchoor powder
1/4 tsp roasted ajwain/carom
2 Tbs Tamarind paste
Procedure:
Take a big bowl and fill it with water
Put the mint and cilantro in it and let it soak for a couple of minutes
Take out the herbs, rinse the bowl, repeat the process
This process ensures that we rinse off all the soil and other particles from the mint and cilantro
Grind the mint, cilantro, ginger and green chilies into a very fine paste
To enable smooth grinding you may need to add a Tbs of the juice of lemon as and when necessary
Dry grind the cumin, fennel, carom,black pepper powder to a fine powdery consistency
Put this mixture through a sieve once or twice, to get the fine powder separated from the coarse
Run the coarse powder through the grinder once or twice more, until you get most of it ground into a fine powder
Mix the paste and the powder that you obtained through such labor intensive process
Add the black salt, amchoor powder, Tamarind paste and some more lemon juice
Divide the mixture into half
Put one half in a zip lock bag and freeze for future use
To the other half, add 8 cups of water and mix
Now taste a spoonful of this water because this is when you would be balancing the saltiness and the tanginess of the herb & spice water
Add salt gradually, until it suits to your taste [half a tsp of kosher salt is usually enough]
Add the remaining juice of the lemon gradually, until you reach the desired tartness.
Since the tartness and the saltiness are very personal choices, you will have to add these little by little and taste often
Pour into a non reactive container, usually a glass jug or a reusable juice bottle and refrigerate for at least 12 hours
Strain using a sieve just before serving. This helps get rid of any spice residues which are not needed now.
Serving Suggestion:
A C of sprouted mung beans, steamed for a couple of minutes
1/2 tsp roasted coriander cumin powder, some cayenne pwdr, a dash of amchur pwdr - sprinkled on top of the sprouts
1/2 C of Tamarind chutney thinned down
1/2 C Boondi [ Available at Indian grocers]
Pour some spice water after stirring in individual bowls
Add a tsp of boondi
Make a hole on one side in the puri
put in some mung sprouts & chutney
Dip the puri in water.. lift up.. open your mouth wide and pop the puri in.
Close your mouth and let the taste blow you away!
http://www.spiceroots.com/2010/03/gol-gappe-pani-puri-gupchupphuchka/
by putting jal zeera powder & green mint ,salt sour water & make for spice water