Pani Puri with Chickpea Masala and Tamarind Chutney
29 Apr 2019
29 Apr 2019
Stephanie’s Pani Puri dish is the perfect blend of spice and crunch, featuring a thin, crispy outside and mouth-watering filling.
Preheat oven to 190C. Heat peanut oil in deep fryer to 180C.
For the Puri, place semolina and bicarb soda into a medium bowl. Gradually add ½ cup water and mix together until a firm dough is formed. Turn out onto a clean bench and knead dough until a smooth ball is formed, about 5 minutes. Wrap dough in cling film and set aside to rest for 20 minutes.
Lightly dust bench with extra semolina. Divide dough into 2 portions. Pass dough through a pasta roller 6 times, starting at the thickest setting and reducing the thickness setting each time. Lay length of dough onto prepared bench. Repeat with remaining portion of the dough.
Using a 5cm cookie cutter, cut out 24 rounds from dough. Add rounds to the hot oil, one at a time, spooning the oil over and around the rounds until they puff into a ball. Continue to cook until each Puri is lightly brown all over and crisp, about 4 minutes.
Remove the Puri from the oil and set aside on paper towel to cool. Repeat with remaining rounds of dough.
For the Boondi, place besan flour, a generous pinch of salt and 3 tablespoons of water into a small bowl and whisk to combine. Carefully pour the batter through a sieve into the hot oil and fry for 1 minute.
Use a slotted spoon to remove the Boondi from oil and drain on kitchen paper. Allow to cool.
For the Pani, place mint and coriander leaves, chilli, ginger, lemon juice, sugar, black salt and 1/4 cup water into a blender. Process for 2 to 3 minutes until smooth.
Add 2 ½ cups water to the blender and process for a further minute.
Strain liquid through a muslin lined sieve into a serving teapot. Reserve 1 tablespoon of the herb mixture for the Chickpea and Potato Masala. Set aside.
For the Tamarind and Date Chutney, place ingredients and ½ cup of water into a small non-stick saucepan over medium heat. Bring to the boil then reduce the heat to low and simmer until mixture thickens, about 15 minutes, stirring occasionally to prevent chutney sticking to the base of the pan.
Remove from the heat and allow to cool to room temperature. Use a stick blender to puree the chutney until smooth. Place into a piping bag and set aside until required.
For the Chaat Masala, place coriander, cumin and ajwain seeds into a small frypan and toast over a low heat until fragrant.
Place seeds into a spice grinder or mortar and pestle and grind to a powder. Transfer to a bowl, add the remaining ingredients and stir to combine. Set aside.
For the Chickpea and Potato Masala, pierce each potato with a fork five times and place into the microwave. Cook until tender, about 8 minutes.
Transfer to a potato ricer and press potato flesh into a bowl, discarding the skin.
Place 1 tablespoon of ghee into a large non stick frypan and place over a medium high heat. Once melted, add the chickpeas and spices. Stir for 2 minutes then roughly mash the chickpeas in the frypan. Add the potato flesh and the remaining 2 tablespoons of ghee to the pan. Stir for a further 3 to 5 minutes until lightly golden then reduce the heat to low. Stir in the reserved herb mixture and coriander leaves. Remove from the heat and season to taste.
To serve, gently tap the thinnest side of each Puri, to make a 2cm round opening. Carefully fill each Puri with some Potato and Chickpea Masala, some Date and Tamarind Chutney and top with some Boondi. Garnish with micro mint leaves. Pour Pani into the Puri to fill and serve immediately.