Pani puri also known as golgappa is most favored street food. The semolina puffs have a filling of potatoes and sprouts or chickpeas and served with spicy mint and tamarind juice.
I add my Californian touch by combining the tamarind with green apple, pears or oranges but retain the spices.
4 tbsp tamarind pulp or paste
2 tsp cumin
15 pepper corns
1 inch fresh ginger grated
1/2 tsp asafoetida powder
3 tsp salt or as per taste
1.5 tsp chilli powder
2 tsp raw sugar or apple sauce
1 cup fresh mint leaves
4.5-5 cups cold water
Optional :
1 small pear chopped
1 cutie orange peeled
Dry roast the cumin, asafoetida and pepper corns in a saucepan. Blend together the roasted spices with chilli powder. Mix in the tamarind pulp, salt, sugar, ginger, mint and pulse again with 1/4 cup water. Add the pear and orange and blend till they are juiced out. Add water if required when blending. Pour this juice into a large juice jug and add the 4 cups water.
Stir the juice with a large spoon.
Add some lemon juice if tamarind is not sour enough. The trick is to have a good sweet and sour balance. Maple syrup can also be used to add sweetness.
This juice is usually strained to get a clear watery juice. I wanted to ingest the spices and mint, left the juice unstrained.
I love this juice as is if leftover. Shelf life is about a week or two in an airtight glass bottle.
Remember, this juice is a digestive aid and cooling to the body.
I add my Californian touch by combining the tamarind with green apple, pears or oranges but retain the spices.
4 tbsp tamarind pulp or paste
2 tsp cumin
15 pepper corns
1 inch fresh ginger grated
1/2 tsp asafoetida powder
3 tsp salt or as per taste
1.5 tsp chilli powder
2 tsp raw sugar or apple sauce
1 cup fresh mint leaves
4.5-5 cups cold water
Optional :
1 small pear chopped
1 cutie orange peeled
Dry roast the cumin, asafoetida and pepper corns in a saucepan. Blend together the roasted spices with chilli powder. Mix in the tamarind pulp, salt, sugar, ginger, mint and pulse again with 1/4 cup water. Add the pear and orange and blend till they are juiced out. Add water if required when blending. Pour this juice into a large juice jug and add the 4 cups water.
Stir the juice with a large spoon.
Add some lemon juice if tamarind is not sour enough. The trick is to have a good sweet and sour balance. Maple syrup can also be used to add sweetness.
This juice is usually strained to get a clear watery juice. I wanted to ingest the spices and mint, left the juice unstrained.
I love this juice as is if leftover. Shelf life is about a week or two in an airtight glass bottle.
Remember, this juice is a digestive aid and cooling to the body.
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