Intro: The Liquid Legend of Puri Streets
If you’ve ever roamed the bylanes near Jagannath Temple or the Puri sea beach, you’ve likely spotted vendors with big clay pots or steel drums, ladling out a mysterious, spicy “motor pani” in tiny sal leaf cups.
It’s not just a broth. It’s a refreshing street-side experience — cool, spicy, tangy, and oddly addictive. Locals sip it along with ghugni, bara, or even on its own as a digestive drink.
Ingredients:
½ cup white peas (matara) – soaked overnight
1 tsp roasted cumin powder
½ tsp black salt
1–2 green chilies (crushed)
1 tsp mint leaves (finely chopped)
1 tsp coriander leaves (optional)
Juice of 1 lemon
1 pinch hing (asafoetida)
Salt to taste
2 cups water (more if needed)
Steps to Make Motor Pani:
1. Soak the Peas
Wash and soak white peas overnight.
Discard peas (or use for ghugni) and retain the soaking water.
2. Flavor the Water
In a bowl, mix the pea water with all other ingredients.
Add lemon juice, black salt, hing, mint, green chilies, and roasted cumin.
Stir and chill for 30 minutes.
3. Strain (Optional)
Strain if you prefer a clear pani. Or leave it rustic and cloudy.
Serving Suggestions:
Serve chilled with ghugni, bara, or as a digestive shot
Street-style: serve in sal leaf bowls with chopped onions and chilies
Why I Love It
Motor Pani is Puri’s little secret. It’s spicy, sour, and uniquely Odia — the kind of drink that wakes you up and cools you down at the same time.
The Pinch of Masala 