Pani Puri

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the filling: In a mixing bowl, combine the mashed potato, boiled chickpea, chopped red onion, green chili, chopped coriander leaf, chaat masala, and black salt.

   Ongeveer 10 min

   Tip van de kok: Ensure potatoes are fully cooled before mashing to prevent a gummy texture.

2. 2

   Mix the filling ingredients thoroughly until well combined.

   Ongeveer 2 min

3. 3

   Prepare the spicy water (pani): In a blender, combine the mint leaf, coriander leaf, green chili, ginger, tamarind paste, roasted cumin powder, black salt, and sugar with a small amount of the chilled water.

   Ongeveer 8 min

   Tip van de kok: Adjust green chili quantity to your preferred spice level.

4. 4

   Blend until a smooth paste forms, adding a little more water if needed to help it blend.

   Ongeveer 2 min

5. 5

   Strain the blended mixture through a fine-mesh sieve into a large bowl, pressing down on the solids to extract all the liquid.

   Ongeveer 5 min

   Tip van de kok: This step ensures a smooth, pulp-free pani.

6. 6

   Add the remaining chilled water to the strained liquid and stir well. Taste and adjust seasonings if necessary.

   Ongeveer 2 min

   Tip van de kok: The pani should be tangy, spicy, and slightly sweet.

7. 7

   Chill the pani in the refrigerator for at least 30 minutes to enhance its flavors.

   Ongeveer 30 min

   Tip van de kok: Chilling is crucial for the refreshing experience.

8. 8

   Heat the oil in a deep pan or kadai over medium-high heat for frying the puris.

   Ongeveer 5 min

   Tip van de kok: The oil should be hot enough to make the puris puff up immediately.

9. 9

   Carefully drop a few puris into the hot oil. They should puff up within seconds.

   Ongeveer 5 min

   Tip van de kok: Do not overcrowd the pan; fry in batches.

10. 10

    Flip the puris and fry until golden brown and crispy on all sides.

    Ongeveer 5 min

11. 11

    Remove the fried puris with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

    Ongeveer 5 min

12. 12

    To serve, gently tap a hole in the center of each puri with your thumb.

13. 13

    Fill each puri with a small amount of the potato and chickpea mixture.

14. 14

    Dip the filled puri into the chilled spicy water just before eating, ensuring it's completely submerged.

    Tip van de kok: Eat immediately to enjoy the crisp texture before it softens.