Indian
Indian - Street Food and Snacks
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
- • 25 crisp puris (golgappas)
- • 1 cup boiled potato, mashed
- • 1 cup fresh mint leaves
- • 1/2 cup coriander leaves
- • 2 green chilies
- • 2 tbsp tamarind pulp
- • 1 tsp black salt
- • 1 tsp roasted cumin powder
- • 1/2 cup boondi
Preparation Steps
1
Phase 1
Blend the mint leaves, coriander leaves, green chilies, and tamarind pulp with 2 cups water until smooth.
2
Phase 2
Strain the mix into a bowl, stir in the black salt, roasted cumin powder, and salt to taste, and chill the pani.
3
Phase 3
Mash the boiled potato with a little salt.
4
Phase 4
Crack a hole in the top of each puri, stuff in some potato and a few boondi, then fill with the chilled pani.
5
Phase 5
Serve at once so the puris stay crisp.