Paani puri lives or dies by its water, and that is exactly what this Shan masala is for. Rather than a curry mix, it is a chaat blend you stir into water along with tamarind and fresh herbs to make the cool, tangy, spiced liquid that gets poured into crisp puri shells at the moment of eating. The pack format 12 x 100gm means a case of twelve 100g packs, giving you twelve cartons for stalls, events, or repeat home use. You bring the puris, potato and chickpea filling and water, and the masala brings the punch.
Whisk the masala into cold water with tamarind pulp, chopped coriander and mint, and chill. Taste and adjust for tang and salt. To serve, crack open each crisp puri shell, add a little spiced potato and chickpea, then fill with the spiced water and eat straight away before it softens. This is an assembly dish rather than a cooked one.
Store the dry mix in a cool, dry place away from direct sunlight. Reseal after opening. Prepared spiced water is best kept chilled and used the same day. Check the pack for the best-before date.
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