Tamarind pani is an essential ingredient for pani puris! There is both green and black (tamarind) pani and hundreds if not thousands of different recipes for the two. This is one of my favourites. Not only because it tastes fantastic but because it is the easiest recipe I know of.
Believe me… I’ve tried quite a few. In many recipes, you have to simmer the tamarind pulp until soft. Others call for a pressure cooker to speed up the process. With this recipe, you simply cover the tamarind with hot water and let it soak for a couple of hours. The end results are usually pretty similar so why not make it easy on yourself?
Tamarind pani freezes well. It is also nice stirred into a curry when you are looking for a little sweet and sour flavouring.
International & UK Orders
- 200g block of tamarind
- 1 tablespoons cumin powder
- 1 tablespoon coriander powder
- 2 teaspoons salt or to taste
- 2 teaspoons chaat masala
- 2 teaspoons chilli powder
- 2 tablespoons sugar
- 1 tablespoon mint sauce
- 3 tablespoons finely chopped coriander
- Tamarind is quite fiberous and there are usually seeds in the block so it needs to soak to break down the fibre and release the edible pulp. Break up the tamarind into a large bowl and cover with hot water. About 200 ml should do. Let it sit for two hours. After two hours, the tamarind will be really soft. Using your hand, squeeze the tamarind until it melts into the water and breaks away from the seeks and fibres.
- Pass this brown tamarind water through a fine sieve into another bowl, pressing down as you do to get all of the delicious, sweet and sour pulp out. Now add 800ml fresh water to the tamarind water. Stir in the rest of the ingredients. This will keep in the fridge for at least a week in an air tight container. It can also be frozen for later use.