Pani puri

Pani puri

By
From
My Feast
Makes
12
Photographer
Chris Chen

This healthy and tasty street food snack is from Sri Lanka. Vendors carry everything with them, including a pot of hot oil, and they are free to set up their pani puri station on any street corner. this is a vegetarian snack originally from northern India where puri are called golgappa.

Pani

Ingredients

Quantity Ingredient
100g tamarind pulp
500ml water
100g mint leaves
1 teaspoon ground cumin, toasted
1 teaspoon crushed indian black salt
1/2 teaspoon ground black pepper
A pinch asafoetida
salt, to taste

Puri

Quantity Ingredient
250g fine semolina
A pinch baking powder
1/2 teaspoon salt
100ml water, or just enough to make a stiff dough
100ml vegetable oil, plus extra for deep-frying

Filling

Quantity Ingredient
4 potatoes, roughly chopped
1 teaspoon ground turmeric
1 small onion, finely chopped
2 tablespoons coriander, chopped
1 tablespoon vegetable oil
1 teaspoon chilli
1/2 teaspoon black mustard seeds
1/2 teaspoon salt
1/2 lime, juiced

Method

  1. To make the pani, soak the tamarind in half of the water for 2 hours, Mash with your fingertips, then strain the mixture into a bowl and reserve the tamarind water. Discard the solids.
  2. Process the mint in a small food processor until finely chopped. Place the mint, tamarind water, cumin, black salt, pepper, asafoetida, salt and the remaining water in a large bowl and stir to combine. Set aside.
  3. To make the puri, combine the semolina, baking powder, salt, water and oil in a bowl and knead for 5 minutes or until a hard dough forms. Cover with a damp cloth and leave for 2 hours.
  4. Take golf ball-sized balls of the dough and roll into 5 mm thick rounds like chapatis.
  5. Heat 1 litre of oil in a deep-sided saucepan to 180°C or until a cube of bread turns golden in 15 seconds. Add the puri, in batches, and deep-fry on each side until golden, puffed up and crisp. Remove with a slotted spoon and drain on paper towel, making sure they are not piled on one another so that they stay crispy.
  6. To make the filling, place the potato and turmeric in a saucepan of cold salted water, bring to the boil, then reduce to a simmer and cook until tender. Drain well and place in a large bowl.
  7. Heat the oil in a small frying pan over medium heat, add the onion and cook until soft and translucent.
  8. Add the onion to the potato along with the remaining ingredients and mash well to combine.
  9. To serve, make a hole in the centre of a puri, fill with the filling, then dip the entire puri in the pani so that some of the liquid fills the puri. Eat in one bite.
Tags:
My
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Peter
Kuruvita
Asia
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