Recipes
Indian
Panipuri

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 Mains 8g+ fibre

60 min35 prep · 25 cookMedium505 kcalper serving

Instructions

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.