Panipuriwala at home!
FOR THE PANI:
Mint Leaves - 2 cups, Green Chillies - 8 to 10, Ginger - ½ piece, Sour Lime - 1, Salt to taste, Everest Pani Puri Masala - 2 tbsps, Everest Dry Mango Powder -½ tsp (optional).
Grind to a paste mint leaves, green chillies, ginger and sour lime. Blend the paste with 1½ litres of water & salt. Add 2 tbsps Everest Pani Puri Masala. You may also use Everest Dry Mango Powder to give it a zing. Chill, strain and serve with chopped boiled potatoes, boiled bengal-gram or soaked salted boondi as fillers in the puris.