With a fresh mango salsa and spicy water, this sweet and tangy Mexican Pani Puri is a treat to eat! Try these Gol Gappe as a simple lunch or easy entertaining meal and savor the delicious in-season mangoes.
Mix together all of the ingredients and store it in an airtight container. This recipe makes more masala than you'll use for one time, so you won't have to make it over and over again.
Mix together all of the ingredients and adjust any seasonings to taste.
Add cilantro leaves, mint leaves, ginger, green chilli, salt, and tamarind pulp (or green mangoes) in a blender and blend with 1/4 cup water to make a smooth paste.
Transfer this paste to a large jug.
Now add your pani puri masala (homemade or store-bought), lemon juice, cumin powder, sugar, and the rest of the water. Mix it all together and adjust the salt/lemon to your taste.
Chill the water and add boondi just before serving.