How to Make Sour Tamarind Panipoori Water at Home?

 

Here is a simple, authentic recipe for Sour Tamarind Pani (khata imli ka pani or teekha khatta pani) for pani puri / golgappa / puchka. This version emphasizes a strong sour (khatta) tang from tamarind, balanced with spice, a touch of sweetness to round it off (common in many street-style recipes), and no heavy mint dominance—though a little mint can be added for aroma if desired.

This makes about 6–8 cups (enough for 50–60 puris, or 4–6 people). Adjust sourness/spice to taste—many prefer it quite sharp and tangy!

Ingredients

• Tamarind (imli): Lemon-sized ball (about 40–50g tamarind pulp, seedless preferred) or 2–3 tbsp thick tamarind paste

• Jaggery (gur): 3–4 tbsp grated/powdered (adjust for mild sweetness; reduce to 1–2 tbsp if you want it very sour)

• Water: 5–6 cups chilled water (start with less and add more to dilute)

• Green chillies: 3–5 (adjust for heat; or 1–2 tsp red chilli powder)

• Ginger: 1-inch piece (optional, for extra zing)

• Roasted cumin powder (bhuna jeera): 1–1½ tsp

• Chaat masala: 1–2 tsp

• Black salt (kala namak): 1–1½ tsp (gives that classic chaat tang)

• Regular salt: ½–1 tsp (to taste)

• Coriander powder: ½ tsp (optional)

• Fresh mint leaves: 8–10 (optional, for light aroma; skip for pure sour tamarind focus)

• Fresh coriander leaves: 2 tbsp chopped (optional)

• Lemon juice: 1–2 tbsp (optional, to boost sourness)

Step-by-Step Method

Prepare tamarind extract

Soak the tamarind in 1–1½ cups warm/hot water for 20–30 minutes.
Mash/squeeze well with your hands to extract the pulp. Strain through a sieve, discarding seeds and fibers. You should get about ¾–1 cup thick tamarind water. (If using ready paste, dissolve 2–3 tbsp in ½ cup warm water.)

Make the spiced base

1. In a large bowl or jug, add the tamarind extract.

2. Add grated jaggery and mix until it mostly dissolves (warm tamarind water helps).

3. Add green chillies + ginger (blend them with a little water into a coarse paste first for better flavor or finely chop/grate).

4. Stir in roasted cumin powder, chaat masala, black salt, regular salt, coriander powder, and any optional mint/coriander.

5. Mix well. Taste—it should be prominently sour with noticeable heat and salt.

Dilute and chill

1. Add 4–5 cups of chilled water (or more) gradually while tasting.

2. The pani should be thin, drinkable, and punchy—not too concentrated.

3. Add lemon juice if you want extra sharpness.

4. Refrigerate for 1–2 hours (or overnight) so flavors meld beautifully. Taste again before serving—adjust salt, sourness (more tamarind/lemon), or spice if needed.

Serve

1. Serve ice-cold in small glasses or a large bowl with a ladle.

2. For pani puri: Crack open puri, add potato/chickpea filling + chopped onion (optional), drizzle sweet tamarind chutney if you like meetha-khatta combo, then fill with this sour pani. Eat in one bite!

Tips for Extra Sour Version

• Use less jaggery (or skip it) and add more tamarind/lemon/amchur (dry mango powder, ½–1 tsp) for maximum sour punch.

• Some street vendors make a very dark, concentrated tamarind version—dilute less.

• Strain through muslin/fine sieve for crystal-clear pani (common in premium stalls).

• Store in the fridge for up to 2–3 days; stir before use as spices settle.

Enjoy that lip-smacking, tangy explosion—let me know how tangy you made it!