DIRECTION OF USE:
Deep fry in frying pan (Kadhai) in hot oil on a medium flame, till they puff and re golden brown (press each puri using a slotted spoon till they puff up in the oil) remove, drian on absorbent paper and store in an air-tight conatiner
Transfer the pani puri masla into a largo bowl and combine with 1 litre of water mix well. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.
Khajur imli ki chutney.
1/2 cup mixed sprounts, boiled.
1/2 cup boondi, soaked and drained.
How to Prepare Pani Puri:
Crack a small hole in the centre of each puri. Fill with a little sprouts & boondi then top a little kajur imli chutney. Immerse it in the chilled pani and eat immediately.
Puri Ingredients: Wheat Flour, Corn Flour, Corn Starch, Rice Flour, Refined Palmoline Oil, Salt.
Masala Ingredients: Black Salt, Salt, Dry Mango, Cumin, Chilly, Black Pepper, Citric, Mint Leaves, Dry Ginger, Permitted Flavour & Colour.