Paani Puri


Paani Puri


For Puri

  • 1 cup Rava
  • 2 tbsp Plain Flour
  • 3 tbsp Oil
  • ¼ cup Hot Water
  • Oil (For Frying)

For Teekha Pani

  • ¼ cup Mint
  • ½ cup Coriander
  • 1 inch Ginger
  • 2 Everest Thikhalal Powder
  • Small Ball Sized Tamarind
  • 1 tsp Everest Paani Puri Masala
  • 1 tsp Everest Cumin Powder
  • Pinch Everest Hing Powder
  • ¾ tsp Salt
  • 4 cup Cold Water

For Khatta Meetha Paani

  • 1 cup Tamarind Extract
  • 3 tbsp Jaggery
  • 1 Tsp Everest Chaat Masala
  • 1 Tsp Everest Cumin Powder
  • ¼ Tsp Everest Black Pepper Powder
  • ¼ Tsp Kashmiri Red Chilli Powder
  • Pinch Everest Hing Powder
  • ¾ Tsp Salt
  • 3 Cup Cold Water

For Aloo Stuffing

  • 3 mashed Potatoes
  • ½ chopped Onion
  • 2 tbsp Coriander
  • ½ tsp Everest Cumin Powder
  • ½ tsp Everest Chaat Masala
  • ¼ tsp Everest Black Pepper Powder
  • ½ tsp Everest Kashmiri Red Chilli Powder
  • ½ tsp Salt


Puri Recipe

  • In a large bowl, take rava and plain flour.
  • Add oil, crumble and mix well, making sure the rava turns moist.
  • Now hot water and start to knead.
  • Knead for 5 to 8 mins or until the dough is formed.
  • Sprinkle water as required and knead to a smooth and soft dough.
  • Cover the dough and rest for 20 mins.
  • After 20 mins, continue to knead for 2 more mins.
  • Now pinch a very small ball sized dough.
  • Roll and flatten into small disk making sure it is thin.
  • Deep fry in hot oil.
  • Flip over once the puri puffs up.
  • Fry on medium flame until it turns golden brown and crisp from both the sides.
  • Drain off over kitchen paper to get rid of excess oil.

Khatta Meetha Paani Preparation

  • In a large bowl, take tamarind extract and jaggery.
  • Add Everest Chaat Masala, cumin powder, Everest Black Pepper Powder, Everest Red Chilli Powder, Everest Hing Powder, salt and water.
  • Mix well and khatta meetha pani is ready to enjoy with gol gappas.

Teekha Pani Preparation

  • In a small blender take mint, coriander, ginger, 2 chilies and some tamarind.
  • Blend until its smooth.
  • Transfer this theeka pani puri paste into a large bowl.
  • Add Everest Paani Puri Masala, cumin powder, Everest Hing, salt and 4 cup cold water.
  • Mix well and theeka pani is ready to enjoy with gol gappas.

Aloo Stuffing

  • In a small bowl, take potato, onion and coriander.
  • Add Everest Cumin Powder, Everest Chaat Masala, Everest Black Pepper Powder, Everest Red Chilli Powder and salt.
  • Aloo stuffing is ready to enjoy with gol gappas.
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