Pani puri
Crispy puris stuffed with beansprouts, boondi and spiced water. These delicious little morsels are one of India's most popular street foods. This recipe uses ready-made puris so they're quick and easy to put together.
Ingredients
For the pani paste
- 5 tbsp tamarind chutney
- ½ tsp cumin seeds
- 2 tsp black salt
- 2.5cm/1in piece fresh root ginger, peeled and roughly chopped
- 1 bird’s-eye chilli, roughly chopped
- 5 tbsp caster sugar
- 2 tbsp roughly chopped fresh coriander leaves
- 2 tbsp finely chopped fresh mint leaves
For the puris
- 30 ready-made puris
- 50g/1¾oz ready-to-eat mixed beansprouts
- 40g/1½oz boondi, soaked in water for 15 minutes and drained
- tamarind chutney (optional), to serve
Method
Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate.
Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.)
Recipe Tips
Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe.
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