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Saunf ka Pani
Course:
Snack
Cuisine:
Indian
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
people
Calories:
215
kcal
Author:
Neha Mathur
Subtly flavoured with fennel or saunf, this water is a speciality of UP style Chaat. Very few vendors serve this flavour but do try it for the unique taste.
Print Recipe
Ingredients
1
cup
Coriander Leaves
½
cup
Mint Leaves
2
teaspoon
Ginger
Chopped
2
Green Chilli
Chopped
3
tablespoon
Tamarind Paste
1
teaspoon
Black Salt
2
tablespoon
Saunf Powder
½
teaspoon
Roasted Cumin Powder
2
teaspoon
Chaat Masala
¼
teaspoon
Black Pepper Powder
2
tablespoon
Lemon Juice
2
teaspoon
Sugar
4
cups
Water
¼
cup
Boondi
Instructions
Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.
Add water while grinding.
Transfer this paste in a large glass jug.
Add black salt, saunf powder, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.
Adjust salt and lemon juice if needed.
Add water and mix well.
Refrigerate the pani for 3-4 hours.
Add boondi just before serving.
Nutrition
Calories:
215
kcal
|
Carbohydrates:
43
g
|
Protein:
13
g
|
Fat:
3
g
|
Sodium:
799
mg
|
Potassium:
2748
mg
|
Fiber:
8
g
|
Sugar:
14
g
|
Vitamin A:
3700
IU
|
Vitamin C:
343
mg
|
Calcium:
767
mg
|
Iron:
25.9
mg