Pani Puri

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.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 552
• Protein: 21 g
• Carbs: 93 g
• Fat: 8 g

Ingredients

• 200 g Durum wheat semolina ( fine )
• 50 g Wheat flour ( sifted )
• 300 g Potato ( cooked and peeled )
• 200 g Chickpea ( cooked and drained )
• 1 piece Onion ( very finely diced )
• 50 g Mint fresh ( leaves only )
• 50 g Fresh cilantro ( with stems )
• 2 tbsp tamarind paste ( seedless )
• 2 piece Hot chili pepper ( seeded )
• 1 tsp Cumin ground
• 1 tsp garam masala
• 500 ml Sunflower oil ( for frying )
• 1 L Mineral water ( very cold )
• 1 tbsp Chaat Masala
• 1 tsp Black salt (Kala Namak)

Instructions

1. Dough preparation

   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. Making the Pani (flavored water)

   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. Masala stuffing preparation

   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. Frying the puris

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Store puris in an airtight container away from moisture for 3 days. The water and filling can be kept refrigerated separately for 24 hours.