About the Product

Guru Foods Pani Puri Masala is a convenient spice blend developed to provide the characteristic tangy, spicy and refreshing flavour associated with popular Indian Pani Puri.

The blend helps simplify the preparation of flavoured pani by reducing the need to measure several individual spices for every batch.

Depending on the recipe, it can be combined with water, mint, coriander, lemon, tamarind or other suitable ingredients to prepare the desired Pani Puri flavour profile.

It is particularly useful for commercial outlets requiring quick preparation and consistent taste across large batches.

Ingredients

The final ingredient declaration should follow the actual Guru Foods Pani Puri Masala formulation.

Depending on the approved recipe, a Pani Puri masala blend may contain ingredients such as:

Cumin • Coriander • Black Salt • Salt • Dry Mango Powder • Black Pepper • Chilli • Mint • Asafoetida • Other Spices, Herbs & Seasoning Ingredients

These are example ingredient types only. The final website and packaging declaration must match the actual Guru Foods formulation.

How to Use

For Pani Puri Water

1. Take the required quantity of clean, potable water.
2. Add Guru Foods Pani Puri Masala according to the recommended dosage.
3. Mix thoroughly until the masala is properly dispersed.
4. Add mint, coriander, lemon, tamarind or other recipe ingredients if required.
5. Adjust the water quantity according to the desired flavour intensity.
6. Chill the prepared pani before serving, if desired.
7. Stir well before serving with Pani Puri.

For Bulk Preparation

For restaurants and Pani Puri outlets, standardise the quantity of masala per litre of water to maintain consistent taste across batches.

Prepared pani should be handled hygienically and stored appropriately until service.

Applications

Guru Foods Pani Puri Masala can be used in:

• Pani Puri
• Golgappa
• Puchka-Style Pani
• Mint-Flavoured Pani
• Tangy Pani
• Spicy Pani
• Chaat Preparations
• Pani Puri Filling Accompaniments
• Ragda Pani Puri
• Street-Food Preparations
• Tangy Dipping Preparations
• Flavoured Savoury Water
• Chaat Outlet Preparations
• Catering Applications
• Commercial Pani Puri Preparations

Benefits

• Ready-to-use Pani Puri masala
• Tangy and spicy flavour profile
• Helps simplify pani preparation
• Reduces the need to measure multiple spices
• Easy to mix with water
• Helps maintain consistent taste
• Suitable for individual and bulk preparation
• Saves preparation time
• Convenient for chaat outlets
• Suitable for commercial food-service use

Ideal For

• Pani Puri Outlets
• Chaat Centres
• Street-Food Vendors
• Indian Restaurants
• Fast-Food Outlets
• QSRs
• Food Trucks
• Cloud Kitchens
• Hotels
• Catering Businesses
• Central Kitchens
• Institutional Food-Service Operations
• Ready-to-Use Food Manufacturers
• HORECA Operations

Storage Instructions

• Store the dry masala in a cool, dry and hygienic place.
• Keep away from direct sunlight and excessive heat.
• Protect carefully from moisture and humidity.
• Keep the pouch tightly sealed after opening.
• Always use a clean and dry spoon.
• Avoid prolonged exposure to air.
• Follow the storage instructions printed on the approved product packaging.

For prepared Pani Puri water, use potable water, clean utensils and hygienic handling practices. Prepared pani should be stored under appropriate conditions and used within the period established by your validated food-safety procedure.

Commercial Use

Guru Foods Pani Puri Masala is particularly suitable for Pani Puri outlets, chaat centres and commercial kitchens requiring a convenient spice blend for consistent Pani Puri water preparation.

For HORECA operations, standardising the quantity of Pani Puri Masala per litre of water can help maintain consistent tanginess, spice intensity and overall flavour across batches.

It can also be incorporated into suitable chaat seasoning systems, Pani Puri kits and commercial food formulations.

For large-scale preparation, the dosage should be standardised according to the required flavour intensity, salt level, tanginess, spice level and final water volume.