5 from 1 vote

Pani puri masala powder is a special mix of spices used to make delicious and tangy pani puri water.

It’s a blend of cumin, coriander, mint, and other spices that give a burst of flavor to your favorite street food.

Go through my simple recipe to know the steps to make authentic pani puri masala powder at home.

Table of Contents

KEY TAKEAWAYS

Pani puri masala powder can add magic of street food flavor to your homemade dishes.
Over and above classic pani puri, this masala powder can be used in a wide variety of chaat and snack varieties such as sev puri, dahi puri, bhel puri, ragda pattice, sprout salad, and fruit chaat.

Store the masala powder in an airtight container. Keep it inside a cupboard or kitchen cabinet to protect from heat and direct sunlight to retain its freshness and flavor.
The closest masala powder that will offer a similar taste like pani puri masala powder is chaat masala powder.

How to Make Pani Puri Masala Powder? (Step by Step Guide with Images)

Step 1: Take a frying pan and heat it on a low flame on your gas stove. When the pan is hot enough, add 1 cup of cumin seeds in it. Stir it continuously for a minute or so to dry roast the seeds on a medium to low flame.

(Pro tip: Do not roast the cumin seeds fully. you will need to roast it more along with the coriander seeds that come next).

Step 2: Now, add ½ bowl of coriander seeds into the frying pan and stir them continuously.

(Pro tip: Roast the two ingredients nicely now for about another minute or so until you smell the aroma of the roasted spices and notice fumes coming out).

Step 3: Check the spices closely for the color change. There must be a slight change in the color. Transfer the two spices to a bowl and put it aside.

(Pro tip: The color of the coriander seeds will not change noticeably while the cumin seeds will become a bit darker in color, indicating they are roasted nicely).

Step 4: Now, in the hot pan add ¼ cup of black pepper, 6 pieces of dry red chilies of regular size, and 2 tsp of carom seeds.

(Pro tip: Roast all these three spices together to optimize the flavor of the pani puri masala powder and not separately and at random).

Step 5: Stir the spices continuously until you notice the color of the carom seeds changed.

(Pro tip: Adding carom seeds offers dual benefits. One, it enhances the flavor and taste of the pani puri masala powder, and two, the change in its color indicates that the other spices are roasted nicely and evenly).

Step 6: Also, when you notice the color of the dry red chilies turn a bit darker, transfer the roasted spices into the bowl containing the roasted cumin and coriander seeds you transferred before.

Step 7: Now, add 1 cup of dry mint (pudina) leaves, ¼ cup of black salt, and ¼ cup of regular table salt.

(Pro tip: It is important to keep the quantity of the two types of salts the same. So, you are free to change the amount of salt according to your preference).

Step 8: Stir them until the mint leaves become crispy. You may try crushing some to find whether it is roasted perfectly or not.

(Pro tip: Do not skip roasting the salt well. This is important to ensure that it does not contain any moisture in it which may spoil the texture flavor, and taste of the masala powder).

Step 9: Now, put all the other ingredients that you set aside to cool back once again into the pan and give a final stir to mix them all.

Step 10: When done, let the pan sit for some time so that all the spices cool off completely at room temperature.

Step 11: When the spices are sufficiently cool, take a clean and dry grinder.

Step 12: Transfer all the roasted spices into the grinder.

Step 13: Now, add 1 tbsp of citric acid into the grinder.

Step 14: Follow it with ½ cup of dry mango powder (amchur powder).

Step 15: Grind the ingredients into a fine powder.

Step 16: Check the texture and grind it further if it is not fine enough.

Step 17: When you are satisfied, add 10 to 15 tablets of Hawaban Harde.

(Pro tip: This is the magic ingredient of pani puri masala that most sellers use. You will get it easily in a grocery store).

Step 18: Grind it once again to blend everything nicely.

Step 19: Check the taste of the powder and, if needed, add some more black salt to it. I did not find the taste to be proper so added some more black salt in it and mixed it nicely by running the grinder once again.