Pani Puri, also known as Golgappa or Puchka, is a beloved Indian street food famous for its burst of flavors and textures. A key component that adds zing to this delightful snack is the Pani Puri Masala Powder. While store-bought options are available, crafting your own masala powder at home ensures freshness and allows you to tailor the flavors to your preference. In this blog post, we'll explore a traditional recipe for Pani Puri Masala Powder, along with cooking tips, serving suggestions, and nutritional information.
Ingredients:
- 1/4 cup coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon black salt
- 1 tablespoon black peppercorns
- 1 tablespoon dried mint leaves
- 1 tablespoon dried mango powder (amchur)
- 1 tablespoon dried ginger powder
- 1 tablespoon dried red chili powder
- 1 tablespoon ground citric acid
- 1 tablespoon ground asafoetida (hing)
- 1 teaspoon ground black cardamom seeds
Cooking Time:
- Preparation: 10 minutes
- Cooking: 10 minutes
- Cooling and Grinding: 20 minutes
- Total Time: 40 minutes
Serving:
- Yields approximately 3/4 cup of Pani Puri Masala Powder
- Serving Size: 1 teaspoon
Nutritional Information (per serving):
| Nutrient | Amount per serving |
| Calories | 5
| Total Fat | 0.2g
| Sodium | 160mg
| Total Carbohydrates | 1.1g
| Dietary Fiber | 0.3g
| Protein | 0.3g
Cooking Tips:
1. Quality Ingredients: Choose fresh, high-quality spices for the best flavor. Check for any signs of spoilage or old age before using.
2. Dry Roasting: Dry roast coriander seeds and cumin seeds separately until fragrant. This process enhances their aroma and flavor.
3. Cooling: Allow the roasted spices to cool completely before grinding to maintain their potency.
4. Grinding: Grind the roasted spices along with the remaining powdered spices to a fine powder. Use a high-speed blender or spice grinder for best results.
5. Storage: Store the Pani Puri Masala Powder in an airtight container in a cool, dry place away from direct sunlight. Use within a few months for optimal flavor.
Recipe:
1. Heat a dry skillet over medium heat.
2. Add coriander seeds and dry roast for 2-3 minutes until fragrant. Transfer to a plate.
3. Repeat the same process with cumin seeds, roasting each spice separately.
4. Allow the roasted spices to cool completely.
5. In a bowl, combine the roasted spices with black salt, black peppercorns, dried mint leaves, dried mango powder, dried ginger powder, dried red chili powder, ground citric acid, ground asafoetida, and ground black cardamom seeds.
6. Transfer the mixture to a spice grinder or blender and grind to a fine powder.
7. Store the Pani Puri Masala Powder in an airtight container.
Serving Suggestions:
- Use Pani Puri Masala Powder to spice up your homemade pani (spicy water) for pani puri.
- Sprinkle a pinch of masala over boiled potatoes or chickpeas for an extra kick of flavor.
- Experiment with adding a dash of masala to other chaat dishes for a burst of tangy taste.
Conclusion:
Creating your own Pani Puri Masala Powder at home is a simple yet rewarding endeavor that elevates the flavor of your favorite street food snack. With a blend of aromatic whole spices and tangy powdered seasonings, this homemade masala adds depth and authenticity to your pani puri experience. Follow the provided recipe and tips, customize the spice levels to your liking, and enjoy the vibrant flavors of homemade Pani Puri Masala Powder in every bite of your chaat adventure.
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