Teekha Pani Puri Masala — Authentic Street-Food Tang, No Fillers

The masala that turns plain water into pani puri water.

Indian street-food tradition. Hand-blended in small batches. No preservatives.

Pani puri lives or dies by its pani — that sharp, tangy, mint-bright water that makes the whole thing work. Our masala does what a Bombay street vendor does: bring the tamarind, the mint, the chilli, the rock salt and the dried mango into balance, ready to pour into water and chill.

Our blend follows the classic teekha formula: mint, tamarind, dried mango (amchur), ginger, curry leaves, black pepper, red chilli, cumin, rock salt, and a touch of natural sweetener to balance the sour. Built for the spicy ("teekha") version — sharper than meetha pani, with real bite.

Nothing else hides in the bag — no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Mix 2.5 tbsp with half a litre of water, add chopped fresh coriander, chill for at least an hour. Stuff puris with chickpeas, mashed potato, and chopped onion. Pour. Eat fast.

MADE OF

Mint, Tamarind, Dried Mango Powder, Ginger, Curry Leaves, Black Pepper, Red Chilli, Cumin Seed, Rock Salt, Natural Sweetener

BEST WITH

Mashed Potato, Chopped Onions, Chickpeas, Boondi

PAIRS WITH OUR:

Chaat Masala · Bombay Pav Bhaji Masala — for a complete street-food spread

RECIPE — Pani Puri Pani

Method

• Add 2.5 tbsp of the masala to half a litre of water.
• Add 2 sprigs of finely chopped coriander.
• Put the mixture in the fridge to chill for at least one hour, until it absorbs all the flavours.
• Adjust salt and sweetener to taste.
• Serve cold with hollow puris stuffed with mashed potato, soaked chickpeas, and chopped onions.

Pro tip: use cold water to start (not room temperature) — it preserves the mint freshness and the masala dissolves more cleanly.

Common questions

Is this organic?
No. Premium-grade ingredients, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from a generic pani puri masala?
Most packets bulk up with rice flour or excessive salt and rely on the tang of acid alone. Ours leans on real mint, tamarind, dried mango, and curry leaves — the actual flavour layers a Bombay street vendor uses.

How long does the masala stay fresh?
Best within 5 months of opening. The mint and curry leaf oils are volatile — store airtight, away from heat and humidity.

Is this spicy?
Yes — this is the *teekha* (spicy) version. For a sweeter / milder pani, you'd want a meetha pani masala. Adjust the natural sweetener up or skip it for sharper bite.

How much do I use?
2.5 tbsp per 500ml of water. Scale linearly for larger batches.

Can I use it for jaljeera or other drinks?
Yes. 1 tsp in 250ml of cold water + a slice of lemon makes a refreshing summer drink. Add black salt to taste.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.