Choose small and fresh leaves of mint. Remove even the smallest stem from the leaves. Wash thoroughly. Keep the thin stem of coriendar leaves. Wash them well.
Grind all the ingredients together with a little water as required. Make very fine paste so that seiving is not required.
Transfer it in a bowl. Add the rest of the water. Keep aside for 2 hours for the spices to blend well with water. You may put it in the fridge till the time of use.
Add bundi at the time of serving to get the crunch.
Note : 1. It's very important to remove even the smallest stem from mint leaves or else the water will have weird taste. 2. Fresh and small leaves have much flavour of mint so choose that type. 3. Avoid thick and dark green leaves.
4. There is another type of plant from the mint family. It has long leaves with pointy top. Do not use that type for this water. The water taste bitter with those leaves. See the pic below.
5. I noticed that the water turns a bit dark if made way in advance. So I prefer to make it 2-3 hours before the serving time.
