Aachi Pani Puri Masala 100g

Leaf cups held out at the pani puri stall, everyone counting who had eaten most.

• What: Spice mix for pani puri water
• Pack: 100 g
• Brand: Aachi, Chennai, since 1995
• Best for: Pani puri, golgappa

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac in Chennai. It is best known for South Indian blends, and this is one of its chaat mixes.

The blend is mint, coriander, black salt, cumin, amchoor, chilli, hing and salt: sour, salty and sharp, with the eggy note of black salt. Mix it with cold water, tamarind and fresh herbs, chill it hard, and fill the puris just before eating. Choosing between chaat masalas? Pani puri masala for the water; Shan chat masala for sprinkling over bhel; Shan fruit chaat masala for cut fruit.

Tip: Make the pani an hour ahead and keep it in the fridge. At room temperature it tastes flat.

Goes well with: Aachi Tamarind, Shan Chat Masala, Laxminarayan Dry Bhel

Mint, Coriander, Black salt, Cumin, Amchoor, Chilli, Asafoetida, Salt.

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