Panipuri

Name: Panipuri
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 1 serving
Cuisine: Indian
Ingredients: 45 g fine semolina; 1 tbsp plain flour; 0.5 tsp salt; 500 ml sunflower oil; 15 g mint leaves; 10 g coriander; 1 green chilli; 5 g ginger; 2 tsp tamarind paste; 2 tsp jaggery; 0.75 tsp roasted cumin powder; 0.5 tsp black salt; 0.5 tsp chaat masala; 200 ml chilled water; 1 potato; 50 g tinned chickpeas or white peas; 2 tbsp red onion; 2 tbsp boondi; 60 ml water

The classic Indian street snack: crisp hollow semolina puris cracked open, stuffed with spiced potato and chickpeas, and dunked in ice-cold mint and tamarind water so the whole thing goes in one mouthful.

Snacks Lunch & dinner 8g+ fibre

60 min35 prep · 25 cookMedium505 kcalper serving

Method

Tip 45 g of fine semolina, 1 tbsp of plain flour and 0.25 tsp of the salt into a bowl. Add 30 ml of water a little at a time and knead hard for 6-8 minutes to a very stiff, smooth dough — stiffer than chapati dough, or the puris will not puff. Cover with a damp cloth and rest 20 minutes.
Make the pani: grind 15 g of mint, 10 g of coriander, 1 green chilli and 5 g of ginger to a fine green paste in a small blender with a splash of the chilled water. Scrape into a jug with 200 ml of chilled water, 1 tsp of tamarind paste, 0.5 tsp of roasted cumin powder, 0.5 tsp of black salt and 0.25 tsp of chaat masala. Taste — it should be sharp, salty and cold — and refrigerate at least 30 minutes.
For the sweet chutney, stir 1 tsp of tamarind paste and 2 tsp of jaggery into 30 ml of hot water until the jaggery dissolves into a thin, dark syrup. Set aside to cool.