Dry Ginger, Dry Mango, Mint Leaf Asafoetida, Cumin, Coriander, Black Pepper, Back Salt, Tamarind, Malic Acid
RECIPE:
Before you begin :
To prepare the 'Pani' for 100 puris, grind to
paste, 2 cups of Mint Leaves, 8-10 Green Chillies, 1 Ginger and 1
Sour Lime.
Add the paste to 1½ lit. of water and Salt to taste. Add 2 tbsp Everest Pani Puri Masala. For added taste, you may add Everest
Dry Mango Powder to taste.
Chill, strain and serve with chopped boiled potatoes, boiled black
channa or soaked salted boondi as fillers in the puris.
Before you begin :
To prepare the 'Pani' for 100 puris, grind to
paste, 2 cups of Mint Leaves, 8-10 Green Chillies, 1 Ginger and 1
Sour Lime.
Add the paste to 1½ lit. of water and Salt to taste. Add 2 tbsp Everest Pani Puri Masala. For added taste, you may add Everest
Dry Mango Powder to taste.
Chill, strain and serve with chopped boiled potatoes, boiled black
channa or soaked salted boondi as fillers in the puris.