Ingredients
For the cucumber imli shot
Method
Cucumber imli shot preparation
- 1
Wash the cucumber and cut it into thick segments, about 1.5 inches each, so they stand steady.
- 2
Using a small spoon or melon baller, carefully scoop out the centers, leaving the base intact to form cups.
Tip: Chill the hollowed cups for 10 minutes so they’re crisp and don’t weep quickly.
- 3
In a bowl, mix tamarind pulp, red chilli powder, chaat masala, salt, sugar, black salt, cumin powder, and the lemon juice until smooth.
- 4
Taste and adjust the balance: add a pinch of sugar if too sour or a little salt if flat. If the mix is very thick, loosen it with 1 to 2 tsp water until pourable.
- 5
Fill the chilled cucumber cups right to the brim with the spiced tamarind mixture.
- 6
Serve immediately while the cups are cold and crunchy, or chill filled cups for 5 minutes for extra refreshment.
5 min
Pro tips: Chill the cucumber cups: A short chill keeps the cucumber extra crisp and gives a cool contrast to the tangy-spicy filling. · Use black salt and cumin: These add that distinct chaat-stall aroma and depth, making the mix taste closer to pani puri water. · Balance tartness smartly: A little sugar softens tamarind’s sharp bite and fresh lemon keeps the acidity bright, not harsh.
Serving and storage
How to serve
Serve straight from the fridge as a quick welcome drink or party starter. It pairs nicely with any chaat or grilled snacks where a sharp, tangy sip cuts through richness.
Storage
Fill just before serving; the cucumber softens fast. Keep the tamarind mix covered in the fridge and stir before use; adjust salt, sugar, and chilli after chilling.
Frequently asked questions
Which cucumber works best for imli shots?
Use firm, straight cucumbers with fewer seeds so the cups hold shape. English or desi cucumbers both work if they’re crisp.
Can I use ready tamarind chutney instead of pulp?
Yes, but chutney is usually sweeter and thinner. Reduce sugar, add black salt and cumin, and thicken or thin as needed.
How do I hollow the cucumber without breaking the base?
Work slowly with a small spoon, scooping from the center and stopping about 0.5 cm before the bottom. Keep walls about 0.5 cm thick.
How can I make it less spicy?
Cut down the red chilli powder and increase sugar slightly. A small splash of water can also soften the heat without dulling flavor.
Can I prep this ahead for a party?
Chill the hollowed cups and keep the imli mix ready in the fridge. Fill right before serving so the cucumber stays crisp.
What if my tamarind mix tastes too sour?
Add a pinch of sugar and a little extra black salt. Mix well, taste again, and adjust in small steps until it’s balanced.
