Paani Puri/Gol Gappe/Puchka/Phoolki, all may be different names, but the sheer satisfaction one gets upon eating them is the same for everyone that can not be described in words. Potato and chickpea, stuffed in the crispy puri, topping it off with meethi saunth, dipping it the spicy and sour mint and coriander water, ufff, already drooling while writing this….
Paani puri is something which is relished in almost every household, be it in south, west, north or eastern parts of India. So why not have homemade paani puri, or at least the Paani. God only knows what all goes in that water, not that I don’t enjoy it, but I try to make them at home as much as I can.
Serving Size: 25 g
Approx. amount per serving
Energy (kcal): 47.7
Protein (g): 1.0
Carbohydrates (g): 9.8
Sugar (g): 1.8
Total Fat (g): 0.5
Directions to use: Grind 1 cup fresh coriander and add 2 tbsp of this mix and a litre of chilled water, and mix well. Add some boondi before serving for garnishing. Add more salt if required.
Allergen Information: Processed in the same facility where nuts are also processed.
Note: Salt and chilies have been kept at a moderate level, add more according to your taste.
Mint, rock salt, sugar, cumin, dry raw mango, black salt, red chilli powder ginger, natural lemon powder, black pepper.
12 months from the date of manufacture
Store in a cool and dry place away from direct sunlight. Always use a clean and dry spoon to scoop the masala out.