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Tamarind (Black) Pani

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Pani Puri Tamarind Water

Tamarind (Black) Pani

Pani Puri Tamarind Water great not only over pani puri but stirred into many different curries.

Pani Puri Tamarind Water 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 Pani Puri Tamarind Water 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?

Pani  Puri Tamarind Water  freezes well. It is also nice stirred into a curry when you are looking for a little sweet and sour flavouring.

Here are my recipes that can be used with the Pani Puri Tamarind Water:

Pani Puris
Puris – how to make delicious puris at home

Making Tamarind pani

This is how tamarind pulp is usually supplied.

Making Tamarind pani

Break it up before covering with water.

Making Tamarind pani

Soak in hot water for two hours.

Making Tamarind pani

Once soaked. break it apart with your hands so that the soft tamarind blends into the water.

Making Tamarind pani

Whisk in the spices and place in the fridge until ready to use.


Yield: 1 litre (4 cups)

Tamarind (Black) Pani

Tamarind (Black) Pani
Prep Time 2 hours
Total Time 2 hours


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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greg games

Thursday 23rd of November 2017

hello dan

I have been a fan of yours for quite a while now. all recipes cooked have turned out very well. could you please tell me if this tamarind pani would make a nice chicken chaat? if so at what quantity, or do you have recipe for the old style chaat.years ago the chicken chaat around my area was darker without the usual red colour that you may find today.

thanks for the great recipes, kind regards greg.

Dan Toombs

Wednesday 10th of January 2018

Hi Greg

Thanks for getting in touch. This recipe is for pani (water) so it wouldn't be right, as is, for most chaats. That said, add less water so that it is quite thick and it will work really well.

Cheers, Dan

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