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Indian pani puri
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Total Time:
1 hour 30 minutes
Crispy Indian puri with flavor-packed pani, green salsa, spiced chickpeas, and fresh veggies - irresistible!
Ingredients:
  • 200 g fine semolina
  • 4 tablespoons plain flour plus extra for dusting
  • fine sea salt and freshly ground black pepper
  • 130 ml soda water
  • 1 large bunch fresh coriander
  • 800 ml vegetable oil for frying
  • ½ a fennel bulb trimmed
  • 4 radishes trimmed
  • ½ a small red onion peeled
  • ½ a cucumber
  • 500 g ripe tomatoes
  • 1 teaspoon fennel seeds
  • 10 whole black peppercorns
  • 3 cloves of garlic peeled
  • 1 small thumb-sized piece of fresh ginger peeled
  • 3 fresh red chillies deseeded
  • 2 tablespoons red wine vinegar
  • 1 thumb-sized piece of fresh ginger peeled
  • 2 fresh green chillies trimmed
  • 1 large bunch of fresh mint
  • 150 ml fresh unsweetened apple juice
  • 1 teaspoon tamarind paste or chutney
  • olive oil
  • 1 heaped teaspoon of cumin seeds
  • 1 handful of curry leaves
  • 1 pinch of ground cinnamon
  • 1 x 400 g tin of chickpeas drained
  • 1 tablespoon tamarind paste or chutney
Instructions:
  • For the puris, combine semolina, flour, and a pinch of salt in a bowl. Gradually stir in soda water until a stiff dough forms. Transfer dough to a flour-dusted bowl, cover with a damp tea towel, and let it rest for 30 minutes. Meanwhile, blend all pani ingredients with coriander, salt, pepper, and water until smooth. Strain the mixture through muslin in a sieve. Make the green salsa by blending ginger with remaining salsa ingredients until smooth. Season and transfer to a bowl. For spiced chickpeas, toast cumin, curry leaves, and cinnamon in olive oil. Add chickpeas and tamarind paste, cook until warm, and set aside. Shape puri dough into grape-sized pieces, roll out circles, and fry in hot oil until puffed and golden. Drain on paper towels and repeat with remaining dough. Finely chop fennel, radishes, onion, and cucumber, place in separate bowls. To serve, fill puris with chickpeas, green salsa, chopped vegetables, and a drizzle of pani. Garnish with coriander leaves and enjoy!

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