Aachi is a fond reference to grand mother in Chettinad Tamil

STEP 1: Heat oil in a frying pan to high temperature and fry Aachi Pani Puri Pellets in a low flame until proper expansion. STEP 2: For Mint Water: Dilute Aachi Mint Chutney paste in 250ml of Water STEP 3: Potato Stuffing: To 200g of boiled Potatoes and 1 chopped Onion, add Aachi Seasoning and mash well. Add salt as required. STEP 4: Sweet Tamarind - Dates chutney: Use Aachi Tamarind Chutney provided in the Kit for that Tangy taste. Add little water if necessary. STEP 5: Serving: To a Puri, add Stuffing, drizzle Tamarind Chutney, fill Mint water and enjoy.

About Aachi Mutton Masala is used to cook mutton gravy. It's preferred by using Indian spice. It gives good flavor for the food.