Cooking Instructions
1.
Heat the oven to 210°C/190°C fan.
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)
.
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.
4.
Cover the dough with a moist kitchen towel and allow the dough to rest for 20 minutes.
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.
6.
For the chutney, soak the
dates (5)
in 75ml freshly boiled water for 5 minutes.
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.
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.
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.
10.
Heat a deep fat fryer to 200°C.
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.
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.
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.
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.