Mausambi Pani Puri


Mausambi Pani Puri


  • 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


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.

To serve:

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


  • 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.

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.

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.
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