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 (1/4 tsp), salt (1/2 tsp) and oil (1 tsp). Stir in the plain flour (1 tbsp).
step 3
Add 3 tablespoons of the water (6 tbsp) 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 M&S chickpeas (1 jar) in a roasting tray and toss with the garam masala (1 tsp). 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 (3 tbsp), sugar (2 tbsp), ground coriander (1/2 tsp) 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 (1 tbsp), ginger (1 piece), M&S fresh mint (2 sprigs), chillies (1), cumin (1/2 tsp) 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.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
