Pani Puri
- Yield 6 servings
These little deep-fried dumplings are filled with a garbanzo stuffing and served with a sweet-and-spicy dipping sauce.
Idaho Potato Commission
Ingredients
- Garbanzo Stuffing (makes 1 cup):
- 1/2 cup black garbanzo, soaked and boiled with salt until soft
- 1/2 cup potatoes, diced
- 1/2 cup cilantro, finely chopped
- 1 teaspoon tamarind chutney
- 1/4 teaspoon red chile powder
- 1/4 teaspoon cumin powder, roasted
- 1/2 teaspoon salt, as needed
- Mint-Cilantro Dipping Sauce (makes 5 cups):
- 1 cup mint
- 1/2 cup cilantro
- 2 tablespoons ginger
- 1 -- jalapeno pepper
- 1/2 cup brown sugar
- 1/2 teaspoon red chili powder
- 3 cups water
- 1 teaspoon salt
- Pani Puri:
- 14 ounces brown chapati flour or whole-wheat flour
- 7 ounces Semolina, coarse or fine ground
- 3 1/2 teaspoons lemon juice
- 1/2 teaspoon salt, as needed
- 7 teaspoons Garbanzo stuffing
- 3 1/2 ounces mint-cilantro dipping sauce
Instructions
- To make the stuffing: Boil garbanzos in well-salted water until soft. Drain. Mix with remaining ingredients and reserve.
- To make the Mint-Cilantro Dipping Sauce: Puree all ingredients in blender. Reserve.
- To make the Pani Puri: Combine flour, semolina, lemon juice, salt and water and knead for 5 minutes, or until smooth. Wrap dough in plastic and rest for 1/2 hour. Roll dough into a ball then, working on oiled surface, roll to very thin. Cut into seven 2 and 1/2-inch diameter rounds. Reserve between clean, damp kitchen towels. In 350F oil, fry dough in batches until puffed, browned and crisp. Using a slotted spoon, transfer to paper towel to cool and drain. Cut small opening in shell, fill with 1/2 ounce garbanzo stuffing. Plate; serve with mint-cilantro dipping sauce. NOTE: Alternatively, pastry puffs may be used.
Maneet Chauhan, Executive Chef. At Vermilion, New York City
