Kapoor Industries

"Pola Masala" would be similar to other "namkeen masalas" or "fryums masalas" – a savory, tangy, and mildly spicy powder sprinkled on fried items.

Typical Flavor Profile for Snack "Pola Masala":

• Tangy & Sour: This is often a dominant note.

• Savory & Umami: With salt and other savory elements.

• Mildly Spicy: Just enough kick to be flavorful without being overly hot, appealing to a wide audience.

• Aromatic: From roasted spices.

Common Ingredients in Snack "Pola Masala":

This would be a dry blend, similar to what we discussed for "Nimbu Bhujiya Masala" or "Pasta Fryums Masala":

• Salt (Regular & Black Salt): For seasoning and tang.

• Dry Mango Powder (Amchur): The main souring agent.

• Red Chili Powder (often Kashmiri for color): For heat and visual appeal.

• Roasted Cumin Powder (Bhuna Jeera Powder): For earthy, smoky notes.

• Coriander Powder (Dhaniya Powder): For earthy undertones.

• Black Pepper Powder (Kali Mirch Powder): For pungency.

• Dry Ginger Powder (Sonth): For warmth.

• Asafoetida (Hing): For its unique aroma and digestive properties.

• Citric Acid: Sometimes used for a sharper tang.

• Sugar Powder (optional): To balance the sour and spicy notes.

• Dehydrated Vegetable Powders (onion, garlic, tomato - in commercial blends): For added savory depth.