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Pani Puri Masala

Pani Puri Masala

Mix Roopaks Pani puri masala in water and leave it for 3 hours. Serve chilled with gol gappas. ( SHAKE WELL BEFORE USE )

Regular price Rs. 180.00
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Here's a simple recipe for making Roopak's Pani Puri Masala, a popular Indian street food spice blend:


  • 1 Cup dried mint leaves
  • 1/2 Cup dried coriander leaves
  • 2 Tablespoons cumin seeds
  • 2 Tablespoons whole black peppercorns
  • 2 Tablespoons dried mango powder (amchur)
  • 1 Tablespoon black salt (kala namak)
  • 1 Tablespoon dried ginger powder
  • 1 Tablespoon dried red chili powder (adjust according to taste)
  • 1 Tablespoon citric acid (optional, for tanginess)


  • Begin by toasting the cumin seeds and black peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. Stir them frequently to prevent burning.
  • Once toasted, remove from heat and allow them to cool completely.
  • In a blender or spice grinder, combine the toasted cumin seeds, black peppercorns, dried mint leaves, dried coriander leaves, dried mango powder, black salt, dried ginger powder, dried red chili powder, and citric acid (if using).
  • Grind the mixture into a fine powder. You may need to do this in batches depending on the size of your blender or grinder.
  • Once ground, transfer the masala powder to an airtight container.
  • Store the Roopak's Pani Puri Masala in a cool, dry place away from direct sunlight. It should last for several months if stored properly.

To use the masala, mix it with water and tamarind paste to create the flavorful water (pani) used in pani puri. Adjust the spice levels according to your taste preferences. Enjoy your homemade pani puri masala!

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