By Garima Johar
March 16, 2026
Nothing can beat a chilled glass of jaljeera on a hot summer day. The tangy beverage with a subtle spicy flavour, why don’t you make a batch of jaljeera, pair it with golgappas or gulp it after a day in the Sun.
2 tablespoons tamarind pulp ½ cup mint leaves ¼ cup coriander leaves 2-3 green chillies 1 teaspoon black salt 1 teaspoon roasted cumin powder 1 teaspoon chaat masala ½ teaspoon amchur powder 1 teaspoon sugar 4 cups cold water Ice cubes as needed for serving Boondi for garnish
Extract tamarind pulp by soaking dried tamarind in warm water. Set aside 2 tablespoons.
Blend mint leaves, coriander leaves, green chillies, and some water into a smooth paste.
Mix the tamarind pulp and the paste. Strain to get a fine mixture.
Stir in roasted cumin powder, chaat masala, black salt, amchur powder, and sugar.
Add water and ice cubes as required. Refrigerate for about half an hour.
Garnish with boondi and serve with golgappe or pani puri.