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Pani Puri

Pani Puri are probably one of my favourite street food snacks... completely unique so fun to eat. They're everything from refreshing, full of flavour, crispy, textural and a little indulgent from the fried puri.
Puri is basically a fried, unleavened dough that puffs in hot oil and can be stuffed with a bunch of different fillings. Pani (from what I can find researching) basically means water, and refers to the aromatic and herbaceous liquid that you pour into the puri.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indian

Ingredients
  

Puri (Puffed Dough)

  • 100 g fine semolina
  • 1 tbsp flour
  • 1/4 tsp bicarb soda
  • 1/4 tsp salt
  • 50 ml water
  • Neutral oil for frying

Pani (Aromatic Water)

  • Small handful of mint leaves
  • Small handful of coriander leaves
  • 1 cucumber
  • 2 cm piece of ginger
  • 1/3 cup water
  • 1 green chili
  • About 1/2 lemon juiced, to taste
  • Sugar and salt to taste

Date and Tamarind Chutney

  • 100 g pitted dates
  • 1 tbsp tamarind puree
  • Pinch of salt
  • 1 cm piece of ginger grated
  • 150 ml water

Spiced chickpeas

  • Butter or oil to sauté
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground ginger
  • 1/2 tsp chili powder
  • 1 tin chickpeas
  • 1 green chili finely sliced
  • 1 clove garlic chopped
  • 1 cm piece of ginger grated

Instructions
 

Puri

  • Place the dry ingredients in a bowl and mix to combine. Add the water, mix, then transfer to a bench and knead for a few minutes until it forms a soft, smooth dough.
  • If the dough feels too wet, sprinkle a little flour on the bench and continue kneading to incorporate. Wrap in cling film and set aside while you work on the other elements.

Spiced Chickpeas

  • Add butter to a pan over medium-high heat then add the garlic, ginger and chili and sauté for about a minute until softened slightly.
  • Add the spices, toast for about 30 seconds, then add the chickpeas and about 1/4 cup of water.
  • Cook until the water mostly evaporates, season with salt then set aside.

Date and Tamarind Chutney

  • Add all of the ingredients to a small saucepan and let it simmer over medium until the dates are soft and the water has reduced by about half. Transfer to a blender or food processer or blend with a stick blender until smooth. If it's a little thick, add a splash of water and, if you'd like, adjust the seasoning with a pinch of salt or sugar or a little more tamarind.

Pani (aromatic water)

  • Place all of the ingredients in a blender and process for a minute or 2 until all of the ingredients have broken down and a vibrant green liquid has formed.
  • Strain through a fine sieve and adjust with a little more salt, sugar or lemon if needed.

Puri (cont.)

  • Once rested, sprinkle the bench with more flour and roll the dough to about 3mm thick. Use a cookie cutter to punch out rounds of dough that are about 5cm in diameter. You can go a little smaller or larger if you'd like but 5cm makes a perfect bite sized pocket. You can roll out the offcuts of dough and continue until it is all used up.
  • Heat your oil to 180C and drop in rounds of dough one at a time. As soon as the dough floats to the surface, hold it below the oil with a fork until it puffs up into a ball. Continue this process with the remaining rounds and fry for about 5 minutes, making sure you baste and turn the puri in the oil so both sides get crisp and golden. Remove from the oil and set aside on paper towel to cool.

Assembly

  • Once everything is complete, take something thin and pointy like a chopstick or tip of a knife to gently tap open a hole in the thinnest side of the puri.
  • Fill the cavity with a small amount of chutney and chickpeas then top up with the pani.
  • Garnish with a small leaf of coriander and serve immediately so the puri doesn’t disintegrate.