About The Product

Pani puri masala is a zest mix that is regularly used to enhance the water that is presented with pani puri, a famous road food in India. The masala ordinarily contains a blend of cumin powder, coriander powder, dark salt, dry mango powder (amchur), tamarind, red bean stew powder, and different flavors.

To set up the pani puri water, the masala is blended in with water and some of the time likewise with mint leaves, cilantro leaves, and lemon juice. The subsequent blend is then used to fill the fresh, empty puri shells that are loaded down with potatoes, chickpeas, and different fixings. The mix of the hot and tart pani puri water with the filling inside the puri shell makes this road food so well known in India.

Recipe for pani puri masala

Pani Puri Masala is a mix of flavors that is utilized to enhance the water (pani) that is filled in the puris, which are little firm shells loaded up with pureed potatoes, chickpeas, chutney, and fiery water. Here is a recipe for making Pani Puri Masala at home:

Ingredients

2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon fennel seeds
1 tablespoon dark pepper
1 tablespoon dry ginger powder
1 tablespoon amchur powder (dried mango powder)
1 tablespoon dark salt
1 teaspoon hing (asafoetida)
1 teaspoon red bean stew powder
1 teaspoon salt
Guidelines:

Dry meal the cumin seeds, coriander seeds, fennel seeds, and dark pepper in a dish over low intensity for a couple of moments until fragrant.

Once cooked, crush them into a fine powder utilizing a mortar and pestle or a flavor processor.

Add the dry ginger powder, amchur powder, dark salt, hing, red bean stew powder, and ordinary salt to the powdered flavors.

Blend well and store in a hermetically sealed compartment.

Utilize this Pani Puri Masala to enhance the water that goes inside the puris for a heavenly and tart taste.