‘Pani’ in Hindi means water. ‘Puri’ is a fried hollow ball made from wheat flour. The ‘Puri’ is punctured open on one side and stuffed with delicious fillings and topped with Pani. The ‘Puri’ is then eaten in a mouth full. This is one of India’s most popular outdoor snacks.
Black Pepper, Tamarind and Dry Ginger combine together to give a sharp twinkle to this Everest Blend that spices the ‘Pani’.
To spice the syrup in Pani-Puri.
RECIPE: PANI PURI
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.
- Bishops Weed
- Black Pepper
- Black Salt
- Dry Ginger
- Dry Mango
- Malic Acid
- Mint Leaf
- Rock Salt