Pani Puri Masala

Description

Bhartiya Panipuri Masala is a spice blend specifically used to prepare the tangy and flavorful water used in Panipuri, also known as Golgappa or Puchka, a popular street food in India. Here’s a basic recipe for making Bhartiya Panipuri Masala:

Ingredients:

• 2 tablespoons cumin seeds (jeera)
• 1 tablespoon coriander seeds (dhania)
• 1 tablespoon dry mango powder (amchur)
• 1 tablespoon black salt (kala namak)
• 1 tablespoon black peppercorns (kali mirch)
• 1 teaspoon dried mint leaves (pudina)
• 1 teaspoon dried ginger powder (saunth)
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon hing (asafoetida)
• 1/2 teaspoon citric acid powder (optional, for extra tanginess)
• 1/2 teaspoon red chili powder (adjust to taste)

Instructions:

1. Dry roast cumin seeds, coriander seeds, black peppercorns, and ajwain in a pan over medium heat until fragrant. Stir continuously to prevent burning. Once roasted, remove from heat and let cool completely.
2. Once cooled, transfer the roasted spices to a spice grinder or mortar and pestle. Grind them into a fine powder.
3. Add dry mango powder, black salt, dried mint leaves, dried ginger powder, hing, citric acid powder (if using), and red chili powder to the ground spice mixture. Mix well to combine.
4. Your homemade Bhartiya Panipuri Masala is now ready to be used.

To prepare the Panipuri water, mix 1-2 teaspoons of this masala with cold water and optionally, tamarind paste and sugar. Adjust the quantity of masala according to your taste preferences. The water should be tangy and flavorful, ready to be used to fill the crispy puris along with mashed potatoes, sprouts, or chickpeas, and served as a delightful snack. Enjoy your homemade Panipuri!