Recipe Card
Panipuri
INGREDIENTS
Potato filling
x3 400g medium potatoes
x1 163g medium onion
1.5 tbsp 5g chopped coriander leaves
1 tsp 4g roasted cumin powder
1 tsp 4g chaat masala powder
¼ tsp red chili powder – optional
1 tsp 7g black salt or regular salt or pink salt to taste
Puri (bread)
Available at your Indian grocery store and last forever (pre deep fried)
Pani (water)
1 cup 35g chopped mint leaves
1 cup 20g chopped coriander leaves
1 small knob 44g ginger
3 75g green chilies
1 tsp 26g tamarind
4 tbsp 48g jaggery powder
1 tsp 3g roasted cumin powder
1 tsp 3g chaat masala powder
⅓ cup 84g water for blending
1 to 1.5 tablespoons boondi (optional)
1tsp 5g black salt
⅓ cup 84g water to dilute / serve
METHOD
Potato filling
1. boil potatoes until fork tender, drain and leave in coleader to dry
2. dice onion
3. finely chop coriander
4. dice cooled potatoes to 1cm cubes and place in bowl
5. add onion and spices
6. stir cover and refrigerate
Pani (water)
1. soak tamarind in hot water to loosen (10 min)
2. add mint and coriander to blender
3. peel ginger and roughly chop along with chilies
4. add spices, tamarind (including water) and water
5. blend until all combined (not too long or it will be mush)
place in the fridge until required
6. water down the pani 2 tbsp to 1/3 cup cold water and add you optional boondi
Puri (bread)
1. heat oil to 170 degrees and drop in the puri disk. set to the side to cool.
or
have pre purchased puri from you Indian grocer.
Assemble
1. with the back of a spoon gently smack a hole in the puri
2. scoop in some potato filling
3. pour the pani over the potato to 1/2 fill the puri.
Pop the whole creation in your mouth and bite down. POP! YUM!
Need some guidance?