Indian pani puri
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Indian pani puri
Perfect party food
Perfect party food
Cooks In1 hour 30 minutes
Nutrition per serving
Calories 373 19%
Fat 12.1g 17%
Saturates 1.5g 8%
Sugars 7.4g 8%
Salt 0.3g 5%
Protein 12.2g 24%
Carbs 57.3g 22%
Fibre 6.2g -
Of an adult's reference intake
- 200 g fine semolina
- 4 tablespoons plain flour , plus extra for dusting
- fine sea salt and freshly ground black pepper
- 130 ml soda water
- 1 large bunch fresh coriander
- 800 ml vegetable oil , for frying
- ½ a fennel bulb , trimmed
- 4 radishes , trimmed
- ½ a small red onion , peeled
- ½ a cucumber
- For the pani
- 500 g ripe tomatoes
- 1 teaspoon fennel seeds
- 10 whole black peppercorns
- 3 cloves of garlic , peeled
- 1 small thumb-sized piece of fresh ginger , peeled
- 3 fresh red chillies , deseeded
- 2 tablespoons red wine vinegar
- For the green salsa
- 1 thumb-sized piece of fresh ginger , peeled
- 2 fresh green chillies , trimmed
- 1 large bunch of fresh mint
- 150 ml fresh unsweetened apple juice
- 1 teaspoon tamarind paste or chutney
- For the spiced chickpeas
- olive oil
- 1 heaped teaspoon of cumin seeds
- 1 handful of curry leaves
- 1 pinch of ground cinnamon
- 1 x 400 g tin of chickpeas , drained
- 1 tablespoon tamarind paste or chutney
Jamie and Jimmy's Friday Night Feast
- To make the puris, place the semolina, flour and a pinch of salt in a bowl, then gradually add the soda water, stirring continuously until the mixture comes together to form a stiff dough. Place into a flour-dusted bowl, cover with a damp tea towel and leave to stand for 30 minutes.
- Meanwhile, blitz all the pani ingredients, ½ a bunch of coriander, a pinch of salt and pepper and 200ml of water in a liquidiser until smooth. Line a sieve with a double layer of muslin, place over a large bowl, then pour in the tomato mixture and leave to strain – you’ll end up with a beautiful, intense, flavoured water.
- Meanwhile, make the green salsa. Roughly chop and add the ginger to a liquidiser with the remaining salsa ingredients. Blitz until smooth, then season to taste and transfer to a small bowl.
- For the spiced chickpeas, heat a lug of olive oil in a medium frying pan over a medium heat. Add the cumin, curry leaves and cinnamon, then fry for around 3 minutes, or until nicely toasted. Stir in the chickpeas, then add the tamarind paste or chutney and cook for a further 3 minutes to warm through, shaking the pan occasionally. Transfer to a plate and set aside.
- Shape the puri dough on a flour-dusted surface into a long sausage shape, roughly 40cm in length, then take small lumps of dough and roll into rough grape-sized pieces with your hands. Roll the dough out into thin, flat circles, roughly 7cm in diameter.
- Place a large, deep pan over a high heat, add the vegetable oil and allow it to get really hot. To test if it’s hot enough, drop a tiny piece of dough into the pan – if it floats to the surface and starts to sizzle, it’s about right. Using a slotted spoon, carefully lower 3 to 4 dough circles into the pan. Fry for 2 to 3 minutes, or until puffed up, using the spoon to push them under the oil, then carefully flip them over and continue cooking for 2 minutes, or until golden and crisp. Transfer to a double layer of kitchen paper to drain, then repeat with the remaining dough.
- Meanwhile, finely chop the fennel, radishes, onion and cucumber, then place into separate bowls.
- To serve the puris, smash a hole in the top and spoon some chickpeas, green salsa and chopped vegetables inside. Drizzle in a little of the pani, pick over a few of the remaining coriander leaves and tuck in.