Step-by-Step Guide to Spicy Mint-Coriander Water

 

Here is a delicious recipe for Spicy Mint-Coriander Pani Puri Water (also known as Teekha Pudina Dhaniya Pani). This is the classic tangy, spicy, refreshing green water that makes pani puri burst with flavor. It's the "tikha" (spicy) version, packed with fresh mint (pudina) and coriander (dhaniya), balanced with sourness and heat.

This makes about 5–6 cups (1.2–1.5 liters) of pani, enough for 40–50 puris (adjust water for your preferred strength).

Ingredients

• ½–¾ cup fresh mint leaves (pudina) – packed (use mostly leaves, avoid thick stems as they can make it bitter)
• ¾–1 cup fresh coriander leaves (dhaniya) – packed (leaves + tender stems)
• 2–4 green chilies (adjust for spice level; use 4–5 for extra teekha/spicy)
• 1-inch piece ginger (adrak)
• Small lemon-sized ball of tamarind (imli) OR 3–4 tbsp thick tamarind pulp/extract (or juice of 2–3 lemons as substitute)
• 1–1½ tsp black salt (kala namak) – key for authentic flavor
• ½–1 tsp regular salt (or to taste)
• 1 tsp chaat masala
• 1 tsp roasted cumin powder (jeera powder)
• ½–1 tsp coriander powder (dhaniya powder) – optional for extra depth
• ½ tsp black pepper powder – optional for more kick
• Pinch of asafoetida (hing) – optional
• 4–5 cups cold water (adjust to desired consistency; start with less and add more)
• Optional: 1–2 tsp jaggery (gur) or sugar – to balance extreme heat if needed (many skip for pure spicy version)
• Optional garnish: A handful of boondi (tiny fried besan droplets) added just before serving

Step-by-Step Instructions

Prepare the herbs: Rinse the mint and coriander leaves thoroughly 2–3 times in water to remove any dirt. Pat dry lightly if needed.

Make the green paste: In a mixer grinder or blender, add:

• Mint leaves
• Coriander leaves
• Green chilies
• Ginger
• Tamarind (de-seeded and soaked in ¼ cup warm water for 10 mins if using whole, then squeeze out pulp) OR lemon juice

Blend to a smooth, thick paste. Add 2–3 tbsp water only if needed to help blending.

Strain the mixture: Pass the paste through a fine strainer or muslin cloth into a large bowl/jug. Press well to extract maximum flavor. Discard the leftover fiber.

Add spices and water: To the strained mixture, add:

• Black salt
• Regular salt
• Chaat masala
• Roasted cumin powder
• Coriander powder (if using)
• Black pepper powder
• Asafoetida
• Jaggery/sugar (if using)

Mix well until everything dissolves.

Dilute: Add 4–5 cups cold water (or chilled water/ice cubes for extra refreshment). Stir thoroughly. Taste and adjust:

• More spice → add extra green chili paste or black pepper
• More tang → add lemon juice
• More saltiness → add black salt
• Too strong → add more water

Rest and chill: Let it sit in the fridge for 30–60 minutes (or overnight) for flavors to meld. It tastes best chilled!

Serve: Just before serving, add a handful of boondi (if using) for texture. Fill into puris stuffed with potato-chickpea masala, chopped onion, and a dash of sweet tamarind chutney (optional for khatta-meetha twist).

Tips for Best Flavor

• Use fresh, vibrant herbs — this is what makes the pani taste street-style amazing.
• Black salt is non-negotiable for that signature punch.
• For ultra-spicy (very teekha), increase green chilies to 5–6 and add extra black pepper.
• Store in the fridge for up to 2–3 days. Stir before each use as spices settle.
• If it feels too raw/green, balance with a touch more chaat masala or lemon.

Enjoy your homemade pani puri party — it's addictive! Let me know if you'd like the stuffing recipe or sweet chutney to go with it.