Supplies
- Hing Water:
- 1/4 cup chopped coriander leaves
- 2 chopped green chillies
- 1/2 tsp black salt
- 1/2 tsp roasted cumin powder
- 1 tsp chaat masala
- 1 tsp asafoetida
- 2 cups water
- Grind the mixture until smooth.
- Transfer the mixture into a bowl.
- Add 1/3 cup of tamarind pulp, then whisk together.
- Refrigerate until cold, serve chilled.
- Garlic Water:
- 2 garlic cloves
- 1/2 cup black salt
- 1 tbsp chilli powder
- Salt to taste
- 1/2 cup water
- Jaljeera Kairi Water:
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 small green chilli
- 1/4 tsp black salt
- Salt to taste
- 1/4 tsp roasted cumin
- 1/4 cup diced raw mango
- 250 ml chilled water
- Grind the mixture until smooth.
- Transfer the mixture into a bowl.
- Add 1/4 cup water into the mixture.
- Whisk together.
- Refrigerate until cold, serve chilled.
Steps
- Grind the mixture until smooth.
- Transfer the mixture into a bowl.
- Whisk together.
- Refrigerate until cold, serve chilled.