For the Base:

• 1 litre chilled water
• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• 2-3 green chilies (adjust as per spice preference)
• 1 lemon
• Rock salt to taste

For Flavor:

• 2 tablespoons NG Masala Dabba pani puri masala

Cooking Time: 15 minutes (prep time)

Servings: 4 approx

Instructions:

1. Prepare the Base:

• Wash coriander leaves, mint leaves, and green chilies thoroughly.
• In a blender, combine 250 ml of chilled water, coriander leaves, mint leaves, green chilies, and lemon juice.
• Blend until smooth.
• Strain the blended mixture into a large bowl to remove any solids.
• Add the remaining chilled water (750 ml) to the strained liquid.
• Season with rock salt to taste.

1. Add Flavor:

• Stir in 2 tablespoons of NG Masala Dabba pani puri masala.
• Taste and adjust the amount of pani puri masala, rock salt, or lemon juice according to your preference.

Tips:

• For a more intense flavor, you can chill the pani puri water for at least 30 minutes before serving. Enjoy your delicious pani puri with this refreshing homemade pani puri water!