For Aloo: Chop 1 piece of Potato boiled. Add 2 pinch KBM Black Salt. Add ¼
teaspoon crushed Cumin Seeds (Jeera). Keep them aside. For Gol Gappe
Pani: Add 4 tablespoons KBM Pani Puri Masala in a bowl. Add 600 ml
Water. Add 8 – 10 Ice Cubes. Stir well. Refrigerate Gol Gappe Pani for
some time (Optional). Keep it aside. Assembly: Break Gol Gappa from
the middle. Fill Aloo kept aside in them. Add Saunth Chutney as per liking.
Add Gol Gappe Pani kept aside. Sprinkle some KBM Pani Puri Masala
(Optional). Serve well.
