Puris 100.

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.

Remove seeds from 250 gms dates & 150 gms tamarind. Wash & soak in just enough warm water for 30 mins. Grind to a paste, pass through sieve. Add 50 gms chopped jaggery & cook (5 mins) till jaggery melts. Remove from fire, add salt, 1 tsp each Everest Garam Masala, Everest Jeera Powder & ½ tsp Everest Black Pepper Powder. Store in fridge. If too thick, dilute with plain water, adjust seasoning.