Description
Fruity, sweet and sour pani for pani puri made with pomegranate, hibiscus and mint!
Ingredients
Units
Scale
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
