Cilantro and Mint Spicy Pani

1. Add mint, cilantro, ginger, tamarind, and pepper into a small food process or grinder and blend until you have a thick paste. If needed, add 2-3 tbsp of water to the mix.
2. Spoon the paste into a large lidded container and add chaat masala, cumin powder, coriander powder, salt, black salt and dried milk. Whisk well and add 4 cups of ice-cold water to the mix and stir well. Refrigerate overnight.
3. The next day you can optionally strain the pani for a clearer pani. Taste and season with additional salt or lime juice as needed.

Khatta Meetha Pani

1. Add boiling water and tamarind into a lidded container. Soak the tamarind until the water is completely cool. Use your hands to remove the pulp from the tamarind seeds and discard the seeds and any large fibers.
2. Add jaggery, chaat masala, black salt, black pepper, cumin powder, coriander powder, red chili powder, and salt. Blend the mixture with an immersion blender until smooth. Add 2 cups of cold water and blend again for 10-20 seconds. Refrigerate the mixture overnight.
3. The next day you can optionally strain the pani for a clearer pani. Taste and season with additional salt or lime juice as needed.