Pani Puri
Ingredients
- 200 gDurum wheat semolina (fine)
- 50 gWheat flour (sifted)
- 300 gPotato (cooked and peeled)
- 200 gcanned chickpeas (cooked and drained)
- 1 pcOnion (very finely diced)
- 50 gMint fresh (leaves only)
- 50 gFresh cilantro (with stems)
- 2 tbsptamarind paste (seedless)
- 2 pcHot chili pepper (seeded)
- 1 tspCumin ground
- 1 tspgaram masala
- 500 mlSunflower oil (for frying)
- 1 LMineral water (very cold)
- 1 tbspChaat Masala
- 1 tspBlack salt (Kala Namak)
Method
An ultra-thin shell that cracks instantly. The explosion in the mouth is immediate: the cold mint and tamarind water clashes with the warmth of the spiced potatoes.
- 1
Mix the durum wheat semolina and flour. Gradually incorporate water until a firm and elastic dough is obtained. Let rest for 20 minutes under a damp cloth to prevent crusting.
- 2
Blend the mint, coriander, chili, and ginger with a little water to obtain a smooth paste. Dilute with the remaining mineral water, add the tamarind paste, cumin, chaat masala, and black salt. Strain through a fine-mesh sieve for a clear water.
- 3
Coarsely mash the cooked potatoes with a fork. Add the chickpeas, chopped onion, and garam masala. The texture should remain rustic, not a smooth puree.
- 4
Roll out the dough very thinly. Cut out small discs. Plunge into very hot sunflower oil. The puris should puff up instantly like balloons and become golden and rigid.
- 5
Gently pierce the top of a crispy puri with your thumb. Place a spoonful of stuffing inside, then dip or pour the chilled Pani just before eating.
Frequently asked questions
How do you get this dish right?
- The oil must be smoking hot so the puri puffs up without absorbing grease.
- The Pani must be served ice-cold to create the thermal contrast with the filling.
- Only fill the puris at the last second, otherwise the shell softens in 30 seconds.
How long does this dish keep?
Store puris in an airtight container away from moisture for 3 days. The water and filling can be kept refrigerated separately for 24 hours.
