firstly, in a mixi jar take 1 cup coriander, ½ cup mint, 1 inch ginger, 1 chilli.

add ¼ cup water and blend to smooth paste.

transfer the green chutney into a large bowl.

add 1 cup tamarind extract. i have soaked a ball sized tamarind in water for 30 minutes, and squeezed out the juice.

also add 1 tsp chaat masala, ½ tsp cumin powder, ½ tsp chilli powder, 1 tsp aamchur, pinch hing and 1 tsp salt.

mix well making sure all the spices are well combined.

further, add 5 cup cold water and mix well adjusting the spices as required.

now add 2 tbsp coriander, 2 tbsp mint, half lemon and half onion.

mix well and refrigerate to keep the pani chilled.

firstly, in a large bowl take 2 cup besan, ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp salt and pinch hing.

mix well making sure all the spices are well combined.

now add water as required and mix well forming a thick batter.

beat for 2 minutes, to make besan batter airy and light.

further add ¼ tsp baking soda, 1 onion and 2 tbsp coriander.

mix well making sure everything is well combined.

now take a small ball sized batter and drop it into the hot oil.

stir occasionally, until the pakoda is cooked uniformly and turns golden brown.

drain off the pakoda over the kitchen towel to remove excess oil.

now drop the hot pakoda into the water and soak for 1-2 minutes.

soaking pakoda in water helps to make them soft and also remove excess oil.

now squeeze the pakoda slightly, and drop it into theeka pani.

refrigerate for at least 1 hour to absorb all the flavours.

finally, enjoy pani wale pakode recipe topped with boondi.