Dry mango, Black salt, Mint leaf powder, Coriander powder, Cumin powder, Black pepper, Fennel seed powder, Salt, Bishop’s weed, Asafoetida, Dry ginger, Citric acid.
For the pani:
Grind mint leaves, green chillies and sour lime to a paste. Blend the paste with 1 litre of water and salt. Add 2 tbsp of Aachi PaniPuri Masala to it. Chill, strain and serve with filled puris.
For the filling in puris:
Mash nicely the boiled potatoes. Add the boiled bengal gram and chopped onions to the mashed paste. Add 5g (2 teaspoon) of Aachi PaniPuri Masala/ Aachi Chat Masala to the mixed paste. Add a minimal quantity of the paste as filling in the puris. You can also use soaked salted boondi as fillers. For better taste use sweet tamarind and dates chutney.