Pani Puri
Pani Puri is a popular Indian street food and for good reason. It is a crispy shell filled with chickpeas and potatoes and dunked in a spicy green broth. Top it with sweet chutney and chopped red onion. It's delicious!
Materials
Puri Dough
- 1 cup semolina flour
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1 1/2 tbsp neutral oil
- 1/4 tsp baking soda
- 3/4 cup water
- oil for frying
Pani Water
- 2 cups mint leaves
- 2 cups cilantro leaves
- 2 green chiles
- 1 inch ginger
- juice of 1/2 a lemon
- 2 tsp black salt
- 2 tbsp pani puri masala
- 1 tsp cumin seeds
- 2 liter water
Filling
- 1 cup dried black chickpeas
- 4 russet potato
- 2 tsp red chili powder
Other
- sweet chutney
- chopped red onion
Instructions
Puri Dough
- Put the semolina, all-purpose flour, whole wheat flour, and baking soda in a bowl and whisk together. Switch to a rubber spatula or wooden spoon and add the oil. Mix well
- Then slowly add water (about 1-2 tbsp at a time) and knead until a elastic dough forms, it shouldn't be dry and roll easily without cracks.
- Put dough back in bowl and cover with a damp cloth. Set aside to rest for 30 minutes.
- After resting, remove cloth and knead for 2-3 minutes more. On a lightly floured surface, roll the dough out until 1/8" inch. If it's too thick it won't puff up in the hot oil.
- Cut with a round 2"-2 1/2" circle. Put on a sheet pan and rest underneath a damp cloth until your oil heats up.
- In a heavy bottomed pot, heat some neutral oil to 375°F. To check if it's ready put a little dough and if it puffs, it's ready.
- Cook 3-4 pieces of dough at a time and lay on a paper towel lined sheet to drain excess oil.
Pani Water
- Put the mint, cilantro, chilis, lemon juice, ginger, black salt, and cumin seeds into a blender. Blend until a smooth paste forms. Add a 1/4 cup water to help it blend.
- In a pot add paste and rest of the water. Heat until steaming, but not boiling. This will be your Pani water.
Fillings
- If using dried chickpeas, soak it overnight in water. Drain water and put chickpeas in and cook it in a pressure cooker until softened.
- Alternatively, you can use canned chickpeas. Just drain the aquafaba (and use as an egg replacement in other recipes).
- Peel and boil potatoes. Once soft, lightly mash. Add to a bowl with the drained chickpeas. Add chili powder and salt. Taste to adjust seasonings.
To Finish
- Chop red onions.
- To serve, crack the top of a puffed Puri, add the potato filling. Top with onion and the Pani water. Pop the whole thing in your mouth and enjoy.
- Warning: These are highly addictive and you can't stop at just one. It's impossible (;