Name: Pani puri
Total time: 2700 s
Yield: 14
Ingredients: 160 gram fine semolina; 1/4 teaspoon bicarbonate of soda; 1/2 teaspoon salt; 1 teaspoon oil; 1 tablespoon plain flour; 6 tablespoon water; 1 tin chickpeas; 1 teaspoon garam masala; to taste fine sea salt; to taste vegetable oil; 1/2 bunch coriander; 1 pomegranate; 1 red onion; 5 medjool date; 3 tablespoon tamarind paste; 2 tablespoon soft light brown sugar; 1/2 teaspoon ground coriander; 1 piece root ginger; 35 gram coriander; 1 tablespoon soft light brown sugar; 1 piece root ginger; 2 sprig mint; 1 green chilli; 1/2 teaspoon ground cumin; 75 millilitre water

Step 1

Heat the oven to 210°C/190°C fan.

Step 2

For the puri, mix together the semolina (160 g) , bicarbonate of soda (1 g) , salt (3 g) and oil (5 mL) . Stir in the plain flour (8 g) .

Step 3

Add 3 tablespoons of the water (90 mL) to the dough and mix again. Add the remaining 3 tablespoons of water a tablespoon at a time, kneading the dough to bring it together into a firm ball.

Step 4

Cover the dough with a moist kitchen towel and allow the dough to rest for 20 minutes.

Step 5

For the chickpea filling, put the chickpeas (1 tin) in a roasting tray and toss with the garam masala (3 g) . Drizzle with a little oil (to taste) and season with the sea salt (to taste) . Roast for 20 minutes or until golden and a little crisp. Remove from the oven and leave to cool.

Step 6

For the chutney, soak the dates (5) in 75ml freshly boiled water for 5 minutes.

Step 7

Meanwhile, in a small bowl, stir together the coriander (1/2 bunch) , pomegranate seeds (1) and onion (1) . Reserve two tablespoons of pomegranate to dress the finished dish. Toss the cooled chickpeas with the remaining mixture. Set aside.

Step 8

Tip the dates and their liquid, tamarind paste (75 g) , sugar (25 g) , ground coriander (as needed) and ginger (1 piece) into a blender/food processor. Blend until smooth, adding more water if needed to form a thick dressing. Transfer to a bowl and set aside.

Step 9

For the pani, put the coriander (35 g) , sugar (15 g) , ginger (1 piece) , mint (2 sprigs) , chillies (1) , cumin (as needed) and the water (75 mL) in a blender/food processor. Blend until smooth.

Step 10

Heat a deep fat fryer to 200°C.

Step 11

Roll the puri dough as thinly as possible, without flouring the surface, and cut out fifteen 6cm circles. Cover the circles with a damp cloth.

Step 12

Carefully drop a few puris at a time into the hot oil. They will puff up as soon as you add them to the hot oil.

Step 13

Using a slotted spoon flip them over, once they have puffed up. Continue to fry until lightly golden all over. Place on a plate lined with kitchen paper. Repeat with the remaining puri.

Step 14

To assemble, break a hole in the centre of the puri, using a teaspoon. Place a teaspoon of the tamarind chutney at the base of the puri, top with a generous spoonful of the chickpea filling and drizzle with the puri. Sprinkle the pani puri with the reserved coriander, pomegranate and onion mixture. Serve.

Pani puri

RECIPE

Ingredients

For the puri

For the chickpea filling

For the tamarind and date chutney

For the pani (flavoured water)

Method

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