PANI PURI
Nidhi Jalan, the owner of Masala Mama, makes these fun little bites every year for Holi -- the Indian festival of spring. Fragile, puffed wafers are popped and stuffed with a spiced chickpea-and-potato mixture and then filled with a flavored water (the most important part). Nidhi shares her mother's green mango water, which is flavored with cilantro, mint and chilies.
Provided by Food Network Kitchen
Time 1h
Yield 30 shells
Number Of Ingredients 19
Steps:
- For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
- For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
- Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
- Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
- For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
- To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.
PANI PURIS
This deep-fried Indian street food makes a great party snack - crisp rounds of bread filled with chickpeas and potato, drizzled with a herb and spice water
Provided by Anjula Devi
Categories Snack, Starter
Time 1h50m
Number Of Ingredients 21
Steps:
- Make the pani water. Place the coriander, mint, ginger, green chillies and tamarind pulp in a blender and blitz into a paste. Place in a water jug and add the chilled water and remaining ingredients. Mix well and chill in the fridge for at least 2 hours.
- Begin making the puris. Combine the chakki atta, fine semolina, a little sea salt to season and 1 tbsp of the vegetable oil in a large bowl. Mix well and then gradually add 80-85ml of luke-warm water to create a stiff dough. Cover with a clean damp tea towel and allow to rest for 30 mins.
- For the filling, place the chickpeas and potatoes in separate large pans. Cover both with water and add 1/4 tsp asafoetida to the chickpea pan. Bring both to the boil. Cook the potatoes until softened and then drain. Once the chickpea pan is boiling, bring down to a simmer and cook for a further 10 mins. Drain both together and leave to cool.
- Once the dough has rested, grease your fingers with oil and knead the dough for at least 5 mins. Return the dough to the bowl, cover again and rest for a further 30 mins.
- Once rested, knead again with a little oil for a further 5 mins. You should now have a very smooth dough. Cover and allow to rest for a further 30 mins.
- Once the chickpeas and potatoes have cooled, place them in a large bowl with the other filling ingredients, season and mix well.
- Divide the dough into 3 and roll out 1/3 to 50p thickness and use a cookie cutter to cut disks 6cm in diameter. Cover the disks with a damp tea towel. Repeat with the other 2/3rds of the dough. Rest the disks for another 30 mins. Heat your oil to 180C (if you don't have a thermometer, simply take a tiny piece of bread and if it turns golden brown in seconds, your oil is ready). Carefully place the puris into the oil and when they begin to rise up to the surface, gently hold a ladle down on top of them. This helps the puris to puff up. When the puris are golden brown, remove with a slotted spoon and drain on absorbent kitchen paper.
- To eat, take a crisp puri, create a small hole in the centre. Fill the puri with a little of the chickpea and potato filling. Then pour in the chilled pani and finally add a little sev and a few fresh pomegranate seeds. Eat the puri in one go.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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