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Restaurants›CURRY CORNER Indian Eatery & Bar›Pani Puri Shots Recipe

Pani Puri Shots Recipe

Name: CURRY CORNER Indian Eatery & Bars Pani Puri Shots Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cups fine semolina (rava/sooji); 0.25 cups all-purpose flour (maida); 0.25 tsp salt; 0.25 cups warm water; 1 tbs hot oil (for dough); 2 cups oil (for deep frying); 2 cups boiled potatoes, medium, peeled; 1 cups cooked chickpeas (or canned, drained); 0.25 cups finely chopped red onion; 0.25 cups finely chopped cilantro (coriander leaves); 1 tsp chaat masala; 0.5 tsp roasted cumin powder; 0.25 tsp red chili powder (optional); 0.5 tsp salt; 1 tbs lemon juice; 2 tbs tamarind paste; 2 tbs jaggery or brown sugar; 1 pcs green chilies (adjust); 0.25 cups fresh mint leaves; 0.25 cups fresh cilantro (stems ok); 1 tsp roasted cumin powder; 0.75 tsp black salt (kala namak) or regular salt; 0.5 tsp chaat masala; 3 cups cold water; 0.5 cups sev (crunchy gram flour noodles) or crushed papdi; 0.25 cups finely chopped cilantro; 2 pcs extra lemon wedges

Inspired by CURRY CORNER Indian Eatery & Bar

Time1h 15m

Serves6

The most famous street food of India; small semolina shells stuffed with chickpea and potatoes, served with spicy water.

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Ingredients

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Puri (semolina shells)

1 cups fine semolina (rava/sooji)

1/4 cups all-purpose flour (maida)

1/4 tsp Celtic sea salt

1/4 cups warm water

1 tbs hot oil (for dough)

2 cups oil (for deep frying)

Filling

2 cups boiled potatoes, medium, peeled

1 cups cooked chickpeas (or canned, drained)

1/4 cups finely chopped red onion

1/4 cups finely chopped cilantro (coriander leaves)

1 tsp chaat masala

1/2 tsp roasted cumin powder

1/4 tsp red chili powder (optional)

1/2 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

Spicy-sweet tamarind water (pani)

2 tbs tamarind paste

2 tbs jaggery or brown sugar

1 pcs green chilies (adjust)

1/4 cups fresh mint leaves

1/4 cups fresh cilantro (stems ok)

1 tsp roasted cumin powder

3/4 tsp black salt (kala namak) or regular salt

1/2 tsp chaat masala

3 cups cold water

Assembly & garnish

1/2 cups sev (crunchy gram flour noodles) or crushed papdi

1/4 cups finely chopped cilantro

2 pcs extra lemon wedges

Method

Puri (semolina shells)

Make dough

In a bowl combine 1 cup fine semolina, 1/4 cup all-purpose flour and 1/4 tsp salt. Heat 1 tablespoon oil until very hot and pour over the semolina mixture; mix quickly. Gradually add 1/4 cup warm water and knead to form a smooth stiff dough (not sticky). Cover with a damp cloth and rest 15–20 minutes.

Roll and cut

Divide dough into 2 portions. On a lightly oiled surface or dusted with semolina, roll one portion very thin (about 1–1.5 mm). Using a small round cutter (about 1.5 inch / 4 cm diameter) cut out circles. Re-roll scraps and repeat. Keep cut circles covered to prevent drying.

Fry puris

Heat 2 cups oil in a deep heavy pan over medium-high heat until hot (test with a small dough scrap — it should sizzle and puff). Fry a few puri discs at a time, pressing gently with a slotted spoon so they puff; flip and fry until crisp and golden. Remove and drain on paper towels. Let cool — they will harden into hollow shells. Store in an airtight container if not assembling immediately.

Filling

Lightly mash the 2 cups boiled potatoes (leave some texture). Mix in 1 cup cooked chickpeas (lightly crushed if desired) with 1/4 cup finely chopped red onion and 1/4 cup chopped cilantro.

Season the mixture with 1 tsp chaat masala, 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder (optional) and 1/2 tsp salt. Add 1 tablespoon lemon juice and fold gently. Taste and adjust seasoning. Keep covered until assembly.

Spicy-sweet tamarind water (pani)

In a blender combine 2 tablespoons tamarind paste, 1–2 tablespoons jaggery (start with 2 tbsp), 1 green chili (adjust to heat preference), 1/4 cup fresh mint and 1/4 cup fresh cilantro with 1 teaspoon roasted cumin powder, 3/4 teaspoon black salt and 1/2 teaspoon chaat masala. Add about 1/2 cup of the cold water and blitz to a smooth paste.

Transfer paste to a bowl, whisk in remaining 2.5 cups cold water (to total ~3 cups), taste and adjust sweet/sour/salt. Chill for at least 30 minutes to let flavors meld. Keep refrigerated until use.

Assembly & garnish

Just before serving, make a small hole in the top of each puri with your thumb (large enough to stuff). Fill each puri with about 1 teaspoon of the potato-chickpea filling (adjust so puri doesn’t crack).

Arrange filled puris on a shallow tray or serve as individual 'shots' in small shot glasses or small bowls. Pour 2–3 tablespoons of chilled tamarind water into each puri/shot so the puri sits in flavored water (or serve water on the side for dipping).

Top each with a pinch of sev or crushed papdi and a sprinkle of chopped cilantro. Serve immediately so puris remain crisp while being enjoyed with the spicy-sweet water. Provide extra lemon wedges and extra water on the side.