5 from 1 vote

Immerse yourself in the vibrant world of street food perfection with my pani puri masala powder recipe.

Elevate your culinary skills as I guide you through the art of creating this essential spice blend that brings a burst of flavor to the beloved pani puri.

Table of Contents

KEY TAKEAWAYS

Crafting pani puri masala powder at home brings the magic of authentic flavors to your favorite street food.
Achieve the perfect blend by balancing spices like cumin, coriander, and mint for a symphony of taste and aroma.
Beyond Pani Puri, explore the versatility of the masala powder in various snacks, chaats, and even fruit dishes.

Master the art with pro tips, from roasting techniques to storing freshness, ensuring your homemade masala powder delights every time.
Store the pani puri masala powder in air-tight containers and away from light band heat sources to retain its flavor for a long time.

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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

Step 20: Finally, transfer the powder to a plate or a bowl, and your pani puri masala powder is ready to be used.

Pro Tips for Making Pani Puri Masala Powder

Moderate Cumin Roasting: When roasting cumin seeds, avoid over-roasting initially; leave room for further roasting with coriander seeds to enhance flavors.

Combined Spice Roasting: Roast black pepper, dry red chilies, and carom seeds together for an optimized flavor blend, ensuring an even roasting process.

Observing Color Change: Watch for a subtle color change in cumin seeds; they should darken slightly, indicating proper roasting.

Dual Benefits of Carom Seeds: Carom seeds not only add flavor but serve as an indicator; their color change signals even roasting of other spices.

Mint Leaves Crispiness: Stir-fry mint leaves until crispy; testing by crushing some ensures they’re perfectly roasted.

Balanced Salt Quantity: Maintain an equal quantity of black salt and regular table salt for a harmonious blend, adjusting overall salt to personal preference.

Thorough Salt Roasting: Pay attention to roasting salt well to eliminate moisture, preserving the masala powder’s texture, flavor, and taste.

Magic Ingredient Addition: Incorporate Hawaban Harde tablets for a unique touch, replicating the magic found in commercially sold pani puri masala.

Texture Check in Grinding: After grinding, check the texture; if not fine enough, continue grinding for a smoother consistency.

Taste Adjustment: Taste the powder before completion; if needed, add more black salt for an ideal flavor balance.

Pani Puri Masala Powder Storing Tips

Air-Tight Container: Store your homemade pani puri masala powder in an airtight container to prevent moisture absorption, ensuring prolonged freshness.

Cool, Dry Place: Choose a cool, dry place away from direct sunlight for storage, preserving the flavors and preventing clumping.

Avoid Humidity: Moisture is the enemy; keep the masala powder away from humid environments to maintain its texture and taste.

Minimal Air Exposure: Limit exposure to air when accessing the masala powder. Quickly seal the container to prevent unnecessary contact with oxygen.

Use a Dry Spoon: Always use a dry spoon when scooping out the masala powder to prevent introducing moisture into the container.

Avoid Direct Heat: Keep the masala powder away from direct heat sources, as exposure to heat can alter its taste and texture.

How Does Pani Puri Masala Powder Taste?

Zesty and Tangy: The blend of cumin, coriander, and dry mango powder creates a zesty and tangy flavor profile, adding a lively kick to your pani puri.

Warm and Spicy: The combination of black pepper, dry red chilies, and carom seeds introduces a warm and spicy element, elevating the overall taste experience.

Refreshingly Minty: Dry mint leaves contribute a refreshing and minty essence, offering a cool contrast to the spices and enhancing the overall freshness.

Savory and Earthy: Black salt and regular table salt provide a savory and earthy undertone, grounding the spice blend and harmonizing the taste.

Citrusy Twist: Citric acid and dry mango powder bring a citrusy twist, imparting a hint of sourness that perfectly complements the other flavors.

Magical Undertones: The addition of Hawaban Harde tablets introduces magical undertones, enhancing the overall complexity and uniqueness of the masala powder.

Pani Puri Masala Powder Alternatives

Pani puri masala powder is a unique blend of spices, and there is no specific alternative to it. Though you can find alternatives for individual ingredients within the masala, there isn’t a direct substitute for the complete pani puri masala itself.

It is the combination of spices in this powder that makes it hard to replicate its flavor profile. The absence of any specific ingredient may alter the overall taste and aroma of the masala.

However, if you run out of your pani puri masala powder and need it a quick alternative badly, perhaps the closest substitute is chaat masala powder. It contains a wide range of spices that may somewhat complement the essence of pani puri masala powder.

What Dishes Can Pani Puri Masala Powder be Used in?

Pani Puri: The obvious and classic use, where the masala powder forms the heart of the flavorful water that fills the crispy puris.

Sev Puri: Sprinkle the masala powder over sev puri for an added burst of spice, enhancing the layers of crispy puris, potatoes, and chutneys.

Dahi Puri: Elevate the taste of dahi puri by incorporating the masala powder into the yogurt, creating a delightful blend of tanginess and spice.

Ragda Pattice: Mix the masala powder into the ragda, adding depth and complexity to the spicy white peas curry served with potato patties.

Bhel Puri: Toss bhel puri with a pinch of the masala powder to amplify the savory and tangy notes of this popular street food.

Chaat Varieties: Experiment with different chaat recipes, including papdi chaat and aloo chaat, by dusting the masala powder for an authentic flavor kick.

Sprout Salad: Spruce up your sprout salad by incorporating the masala powder, turning a simple salad into a flavorful and appetizing dish.

Fruit Chaat: Surprise your taste buds by adding a hint of the masala powder to fruit chaat, creating a unique fusion of sweet and spicy flavors.

Snack Varieties: Different spices in the pani puri masala powder allows for using it in different snacks varieties such as potato wedges, roasted chickpeas, masala peanuts, puffed rice mixture, paneer tikka, popcorn, roasted almonds and more.