To make the spicy pani for Pani Puri, blend together fresh coriander leaves, green chilies, roasted cumin powder, black salt, hing (asafoetida), cloves, black pepper, lime juice, and a pinch of salt. Then, add chilled water and blend until smooth. Adjust the seasoning to your taste by adding more salt or lime juice if needed.

Yes, Pani Puri can easily be made vegan as the main ingredients are plant-based. Just ensure that the puris you use are gluten-free if you need to accommodate gluten sensitivities. You can find gluten-free puris in some stores or make your own using gluten-free flour.

If you don't have boiled white peas, you can substitute them with boiled chickpeas, potatoes, or even sprouted lentils for a different texture and flavor. Each option will still provide a delicious filling for your Pani Puri.

To store leftover Pani Puri, keep the puris in an airtight container to maintain their crispiness. The spicy pani can be stored in the refrigerator for up to 2-3 days. However, it's best to assemble the Pani Puri just before serving to keep the puris crunchy.

Pani Puri pairs wonderfully with other Indian snacks like Bhel Puri, Sev Puri, or Samosas. You can also serve it with a side of sweet chutney or yogurt to balance the spiciness of the pani.