Salt, Dry mango, Black Salt, Chillies, Citric, Asafoetida, Mint leaves, Cumin, Black pepper.
Usage:
Mix Pani Puri masala in water and leave it for at least 3 hours in the refrigerator in order to thoroughly infuse it with the water. Serve with crunchy golgappas and your choice of filling. Be sure to stir well before serving.
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