Pani-Puri Masala

Dry roast the cumin seeds in a small skillet over medium heat for 2-3 minutes, stirring constantly, until they become fragrant and lightly browned. Remove from heat and allow them to cool completely.

Transfer the roasted cumin seeds to a spice grinder or mortar and pestle and grind them into a fine powder. Set aside.

Dry roast the dried chilies in the same skillet over medium-low heat for 1-2 minutes until they darken slightly and release their aroma. Let them cool, then grind into a coarse or fine powder according to your preferred heat level.

Combine the ground roasted cumin, ground chilies, raw cumin powder, and salt in a small mixing bowl. Stir thoroughly until all the spices are evenly blended.

To prepare the spiced pani water, dissolve 1-2 teaspoons of the masala blend into chilled water and stir well, adjusting the quantity to taste. The water should be tangy, spicy, and aromatic.

Taste the spiced water and adjust seasoning by adding more salt, chili powder, or cumin as needed to achieve a balanced, bold flavor. Refrigerate until ready to serve.

To assemble, gently crack a small hole in the top of each hollow puri shell and fill it with your desired stuffing such as mashed potatoes or sprouted legumes. Dust a pinch of the dry masala blend inside each filled puri.

Submerge or pour the chilled spiced pani water over each filled puri just before serving and enjoy immediately while the puris are still crisp.