Hing is for the digestion, kala namak gives that eggy tang, and chaat masala is the sour-spicy soul of it all. In my pani puri, they all meet in the pani. But the actual use, kene? To make a person on a hot day stop, eat, and forget their hurry for five minutes. I see it ase every evening at my stall.
#cooking#regional-cuisine
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