INGREDIENTS

• 25-30 puris (ready made or home made)
• 1 cup chopped mint leaves
• 1 large bowl of Mausambi juice
• 2 tsp Everest Pani Puri Masala
• Black salt

BEST MADE WITH

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Flavoured Mausambi Juice

• Mix Everest Pani Puri Masala and black salt (to taste) to Mausambi juice.
• Check seasoning.
• For thinner consistency, add water to the juice.
• Refrigerate for 1 hour and serve with mint leaves and crushed ice.

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To serve

• Choose from stuffing, add a dash of chutney in the puris, dip into the delicious juice and enjoy chilled!

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Chutney

• 1 cup mint leaves
• 1 tbsp seedless tamarind
• 5 tbsp crumbled jaggery/sugar (add more if required)
• In a blender add chopped mint leaves, tamarind and crumbled jaggery or sugar.
• Add some water and grind to a fine paste.
• Add more water if required.
• Remove chutney in a large bowl.

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Stuffing

Boiled & diced potatoes

• 1 cup fine chopped onions and coriander
• 1 cup sprouts
• 1 tsp Everest Chaat Masala
• 1 tsp Everest Chilli Powder
• Mash boiled potatoes with salt, Everest Chaat Masala and Everest Chilli Powder.
• Add fine chopped onions and coriander for flavour.

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Ragda Stuffing

• 2 cups yellow peas
• 1 tsp Everest Red Chilli Powder
• 1 tsp Everest Turmeric Powder
• Everest Hing
• Black salt to taste
• Chopped onions and coriander
• Soak yellow peas in water for 6 hours. Boil it with Everest Chilli Powder, Everest Turmeric Powder, Everest Hing and salt to taste. Cook it till consistency is semi runny.