Ingredients
For the Teekha Pani (Spicy Green Water)
- 1 cup packed fresh mint leaves (pudina)
- Fresh coriander leaves – ½ cup packed (dhaniya)
- fresh ginger – 1-inch piece
- green chillies – 5 fresh (adjust to heat preference)
- Tamarind pulp – 2 tbsp
- Jaggery – 2 tbsp
- Cumin powder – 1 tsp freshly roasted
- Amchur – ½ tsp (dry mango powder)
- salt – 1–1¼ tsp (or black salt / kala namak, to taste)
- Juice of 2 fresh limes
- 2–3 ice cubes
- 1 liter chilled water (divided)
For the Meethi Chutney (Sweet Date-Tamarind Chutney)
- Tamarind – 50g
- seedless dates – 50g
- jaggery – 150g
- water – 250ml (plus hot water for soaking)
- freshly roasted cumin powder – ½ tsp
- black pepper powder – ⅛ tsp
- Kashmiri red chilli powder – ¾ tsp
- salt – ¼ tsp
For the Potato-Chickpea Filling:
- Dried white chickpeas – ½ cup (soaked for 2–3 hours)
- Potatoes – 3 medium, peeled
- onion – 1 small , finely chopped
- Green chillies (finely chopped) – 2
- Fresh coriander (chopped) – 2 tbsp
- Roasted cumin powder – 1 tsp
- Table salt – To taste
- Lime juice – Juice of ½ lime
- Teekha pani – 1–2 tbsp
For Assembly & Serving
- Pani puri papads – 200g
- Sev (mixture) – As needed
- Oil To Fry
Instructions
- Prepare Cumin Base: Dry roast ½ cup cumin seeds until fragrant; cool and grind into a fine powder.
Teekha Pani
- Blend 1 cup mint, ½ cup coriander, 1″ ginger, 5 green chillies, 2 tbsp tamarind, 2 tbsp jaggery, 1 tsp roasted cumin, ½ tsp amchur, salt, lime juice, ice, and 500 ml water until smooth. Mix with another 500 ml cold water and chill.
Meethi Chutney:
- Soak 50 g tamarind and 50 g dates in hot water for 30 mins, strain seeds, and blend. Simmer with 150 g jaggery, 250 ml water, ½ tsp roasted cumin, ⅛ tsp black pepper, ¾ tsp Kashmiri chilli, and salt for 20–25 mins until thick.
Potato Masala:
- Pressure cook ½ cup soaked chickpeas and 3 peeled potatoes for 5–6 mins. Mash potatoes, fold in chickpeas, 1 chopped onion, 2 chillies, 2 tbsp coriander, 1 tsp roasted cumin, salt, lime juice, and 2 tbsp green water.
Assemble
- Fry 200 g papads until puffed. Crack open each puri, add potato filling, spoon in meethi chutney, fill with cold teekha pani, top with sev, and eat immediately.
Notes
Storage & Make ahead.
1)Teekha Pani: Store in a sealed glass jug in the refrigerator for up to 2 days. Shake or stir well before serving as ingredients may settle.
2)Meethi Chutney: Store in an airtight container or glass jar in the refrigerator for up to 1 month, or freeze for up to 3 months.
3)Potato Masala: Best prepared fresh on the day, but can be refrigerated for up to 24 hours (add raw onions right before serving to avoid moisture loss).
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Appetizer
- Method: Frying
- Cuisine: Indian