Pani Puri
Ingredients:
- 14 ounces brown chapati flour or whole wheat flour
- 7 ounces semolina, coarse or fine ground
- 3 1/2 teaspoons lemon juice
- Salt, as needed
- Water, as needed
- Oil for frying, as needed
- 7 teaspoons Garbanzo Stuffing
- 3 1/2 ounces mint-cilantro dipping sauce
Garbanzo Stuffing (Yield 1 cup):
- 1/2 cup black garbanzo, soaked and boiled with salt until soft
- 1/2 cup potatoes, diced
- 1/2 teaspoon cilantro, finely chopped
- 1 teaspoon tamarind chutney
- 1/4 teaspoon red chile powder
- 1/4 teaspoon cumin powder, roasted
- Sugar, as needed
- Salt, as needed
Mint-cilantro Dipping Sauce (Yield 5 cups):
- 1 cup mint
- 1/2 cup cilantro
- 2 tablespoons ginger
- 1 jalapeno pepper
- 1/2 cup brown sugar
- 1/2 teaspoon red chili powder
- 1 teaspoon Amchur powder
- 3 cups water
- Salt, as needed
Directions:
- Combine flour, semolina, lemon juice, salt and water and knead for 5 minutes, or until smooth. Wrap dough in plastic and rest for 1/2 hour. Roll dough into a ball then, working on oiled surface, roll to very thin. Cut into seven 2 and 1/2-inch diameter rounds. Reserve between clean, damp kitchen towels.
- In 350°F oil, fry dough in batches until puffed, browned and crisp. Using a slotted spoon, transfer to paper towel to cool and drain.
- Cut small opening in shell, fill with 1/2 ounce garbanzo stuffing. Plate; serve with mint-cilantro dipping sauce.
- **NOTE: Alternatively, pastry puffs may be used**
Garbanzo Stuffing:
- Boil garbanzos in well-salted water until soft. Drain. Mix with remaining ingredients and reserve.
Mint-cilantro Dipping Sauce:
- Puree all ingredients in blender. Reserve.
Print Recipe
Yield: 1 serving
Source:
Maneet Chauhan
Chauhan Masala and Ale House
Nashville, TN
