Indian
Indian - Regional Mains
Pani Puri
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cup fine semolina (sooji)
- • 2 potatoes, boiled and diced
- • 1/2 cup boiled moong sprouts
- • 1 cup fresh mint leaves
- • 2 green chilies
- • 1 tbsp chopped ginger
- • 1 tsp black salt
- • 1 tsp roasted cumin powder
- • 3 cups oil, for deep-frying
Preparation Steps
1
Phase 1
Knead the semolina with just enough water into a stiff dough; rest 20 minutes.
2
Phase 2
Roll very thin, cut 4cm circles, and deep-fry in hot oil until puffed, crisp, and pale golden.
3
Phase 3
Blend the mint leaves, green chilies, and ginger with 3 cups cold water; season with black salt, cumin powder, and salt; chill 30 minutes.
4
Phase 4
Toss the potatoes and sprouts with a little salt.
5
Phase 5
Crack the top of each puri, stuff with the filling, fill with chilled pani, and eat immediately.