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Discover a refreshing twist on the traditional pani puri with this pomegranate hibiscus mint pani recipe. Perfect for those who love tangy, floral flavors with a burst of freshness! I love a good khatta meeta pani! Sweet and sour is a must in pani puri, which is why when I had an abundance of pomegranate
If you’re a fan of Indian street food, you know that pani puri (also known as golgappa or puchka) is a beloved, tangy, and spicy snack that hits the spot every time. But have you ever thought of giving this classic treat a fresh twist? Introducing pomegranate hibiscus mint pani – a unique, flavorful spin on the traditional pani puri that combines the vibrant flavors of pomegranate, hibiscus, and mint. This recipe is easy to make, visually stunning, and will leave your taste buds tingling!
Tips for Perfect Pomegranate Hibiscus Mint Pani
- Sweetness Balance: Depending on the sweetness of your pomegranate juice, you might want to add a dash of sugar if the flavor is too tart. I used granulated sugar, so the pani stays a pretty pinkish purple color. If you add jaggery or brown sugar, it’ll turn muddy in color.
- Adjust the Spice: Feel free to add more or fewer chilies based on your heat preference. I keep my spice level low thanks to heartburn, but feel free to make it as spicy as you like!
- Freshness is Key: For the best flavor, use fresh mint leaves and fresh pomegranate juice. Store-bought pomegranate juice can work, but freshly juiced pomegranate will make a big difference!
- Filling : I used boiled potato and a can of drained chickpeas for my filling. I like to season it with the strained bits from the pani as well as some salt. I also added pomegranate arils to the filling to push that fruity flavor!
FAQs
1. Can I make the pani ahead of time?
Yes, this pani can be made a day in advance, its actually ideal to make it ahead! The flavors will marinate and blend over time and taste even better! Just store it in the fridge and stir well before serving to keep the flavors fresh.
2. How can I make this pani spicier?
Add an extra red chili powder or sliced red chilis to increase the heat.
3. Can I use this pani with other street snacks?
Absolutely! This pani pairs wonderfully with dahi puri or can even be enjoyed chilled with a dash of extra salt and lemon. Rhut loves to drink it!
Pomegranate hibiscus mint pani for pani puri is a refreshing, tangy, and slightly sweet twist on a classic Indian street food staple. With its unique flavor profile and beautiful festive color, this recipe is a must-try for anyone looking to elevate their pani puri game. I think this would be so cute to serve with traditional mint and cilantro pani for a red and green holiday theme! It’s perfect for entertaining, this vibrant pani will have your guests talking and coming back for seconds!
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Pomegranate Mint Pani for Pani Puri
- Total Time: 15 minutes
- Yield: 3 1/2 cups 1x
- Diet: Vegan
Description
Fruity, sweet and sour pani for pani puri made with pomegranate, hibiscus and mint!
Ingredients
3 tbsp hibiscus tea*
4 1/2 cups pomegranate arils
3 tbsp lime juice
2 1/2 tbsp granulated sugar ( or to taste)
2 tsp chaat masala
2 tsp pani puri masala
3/4 tsp black salt
1/4 tsp black pepper
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder, or to taste
1 tsp kosher salt, or to taste
1 tsp dried mint (Optional)
1/4 cup fresh mint, roughly chopped
Instructions
- Steep the hibisuc tea in boiling water for 10 minutes and strain. Set aside
- Ad pomegranate arils to a blender and blend on low speed for 1 minute. Strain the juice, you should have somewhere between 1 1/2 to 2 cups of juice.
- Add the pomegranate juice, hibiscus tea, lime juice, sugar, chaat masala, pani puri masala, black salt, black pepper, cumin powder, coriander powder, red chili powder, kosher salt, and dried mint to a large container. Whisk well until the sugar has dissolved. Add 1 1/2 cups of water and whisk well. Stir in the chopped mint and cover. Refrigerate for at least 4 hours; overnight is best.
- The next day, strain the pani. I like to mix the spices and mint that gets strained into the potato and chickpea mixture for the filling. Taste and season the pani with additional salt or lime juice as needed and serve!
Notes
- You can substitute the hibiscus tea with additional pomegranate juice if you don’t want to use it or don’t have it.
- Prep Time: 15
- Cuisine: Indian
