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Pani puri - En-tete

Authentic Pani Puri

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4.93/5 (13)
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Snack
Cuisine: Indian
Servings: 8 servings
Author: Marc Winer

Ingredients

Sweet Tamarind Chutney (Meethi Chutney)

  • 50 g tamarind pulp (imli)
  • 75 g jaggery, broken into pieces
  • 70 g sugar
  • 1 teaspoon red chili powder
  • 0.5 teaspoon roasted cumin powder
  • 1 tablespoon green mango powder (amchur)
  • 1 teaspoon ground ginger
  • 0.25 teaspoon black salt (kala namak)
  • Salt, to taste
  • 500 ml water
  • 1 pinch asafoetida (hing)
  • 1-2 teaspoons oil neutral

Spicy Water (Teekha Pani)

  • 20 g mint leaves
  • 15 g cilantro leaves
  • 1 piece ginger fresh, 2.5 cm, cut into chunks
  • 2-4 green chilies
  • 750 ml water
  • Salt, to taste
  • 1 teaspoon black salt (kala namak)
  • 1 teaspoon roasted cumin powder
  • 1.5 teaspoons chaat masala
  • 1 tablespoon green mango powder (amchur)
  • 2 tablespoons lemon juice
  • 1 teaspoon red chili powder, optional
  • 15 g boondi

Potato Filling

  • 3 potatoes medium, boiled, cooled and peeled
  • Salt, to taste
  • 80 g black chickpeas (kala chana), cooked, or cooked regular chickpeas
  • 0.25 teaspoon black salt (kala namak)

Oven-Baked Puris

  • 50 puris store-bought, ready to cook (or more)

To Serve

  • 1 large red onion, finely chopped

Procédé

Sweet Tamarind Chutney (Meethi Chutney)

  • Pour the water into a large bowl.
    500 ml water
  • Add the tamarind pulp, jaggery, sugar, red chili, roasted cumin, amchur, ground ginger, black salt and salt.
    50 g tamarind pulp, 75 g jaggery,, 70 g sugar, 1 teaspoon red chili powder, 0.5 teaspoon roasted cumin powder, 1 tablespoon green mango powder, 1 teaspoon ground ginger, 0.25 teaspoon black salt, Salt,
    Pani puri - Ajouter la pulpe de tamarin, le jaggery, le sucre, le piment rouge, le cumin grillé, l'amchur, le gingembre en poudre, le sel noir et le sel.
  • Mix well so there are no lumps left.
    Pani puri - Bien mélanger pour qu'il ne reste pas de grumeaux.
  • Heat the oil in a saucepan.
    1-2 teaspoons oil
  • Add the asafoetida and fry it for a few seconds.
    1 pinch asafoetida
    Pani puri - Ajouter l'asafoetida et la faire revenir quelques secondes.
  • Pour the tamarind mixture into the saucepan.
    Pani puri - Verser le mélange au tamarin dans la casserole.
  • Stir and bring to a boil.
    Pani puri - Mélanger et porter à ébullition.
  • Lower the heat and let it reduce by half, stirring occasionally, for about 20 minutes (over high heat, it reduces faster).
    Pani puri - Baisser le feu et laisser réduire de moitié en remuant de temps en temps, environ 20 minutes (à feu vif, la réduction va plus vite).
  • Once the chutney is cooked and thick enough, turn off the heat and cover.
  • Let cool completely: the chutney thickens further as it cools.
  • Check the consistency: dip a spoon into the chutney, then draw a line with your finger down the middle of the back of the spoon.
  • If the chutney stays put on both sides of the line without running, the consistency is perfect.

Spicy Water (Teekha Pani)

  • Put the mint, cilantro, ginger, green chilies, water, salt, black salt, roasted cumin, chaat masala, amchur and lemon juice in a blender.
    20 g mint leaves, 15 g cilantro leaves, 1 piece ginger, 2-4 green chilies, 750 ml water, Salt,, 1 teaspoon black salt, 1 teaspoon roasted cumin powder, 1.5 teaspoons chaat masala, 1 tablespoon green mango powder, 2 tablespoons lemon juice
    Pani puri - Mettre dans un blender la menthe, la coriandre, le gingembre, les piments verts, l'eau, le sel, le sel noir, le cumin grillé, le chaat masala, l'amchur et le jus de citron.
  • Blend into a smooth liquid.
    Pani puri - Mixer jusqu'à obtenir un liquide lisse.
  • Add the red chili powder only if you want spicier water, to taste.
    1 teaspoon red chili powder,
  • Strain the water through a fine-mesh sieve.
    Pani puri - Filtrer l'eau dans une passoire fine.
  • Add the boondi and stir.
    15 g boondi
  • Keep in the refrigerator: teekha pani is served well chilled.

Potato Filling

  • Finely chop the cooked potatoes, or mash them.
    3 potatoes
  • Put them in a large bowl.
  • Add the salt, black chickpeas and black salt.
    Salt,, 80 g black chickpeas, 0.25 teaspoon black salt
    Pani puri - Ajouter le sel, les pois chiches noirs et le sel noir.
  • Mix well and set aside.
    Pani puri - Bien mélanger et réserver.

Oven-Baked Puris

  • Preheat the oven to 180°C on the convection setting.
  • Arrange the puris on a baking sheet, leaving a little space between them as they puff up.
    50 puris
    Pani puri - Disposer les puris sur une plaque de cuisson, en laissant un peu d'espace entre elles car elles gonflent.
  • Bake for 2 to 4 minutes, until they are puffed up like little tennis balls.
    Pani puri - Cuire 2 à 4 minutes, jusqu'à ce qu'elles soient gonflées comme de petites balles de tennis.
  • Take the puris out of the oven: they are ready to fill.

To Serve

  • Poke a small hole in the center of a puri.
  • Fill it with a little of the potato filling.
    Pani puri - Garnir avec un peu de garniture de pommes de terre.
  • Add a little chopped red onion.
    1 large red onion,
    Pani puri - Ajouter un peu d'oignon rouge haché.
  • Add a little sweet tamarind chutney.
  • Dip the puri into the teekha pani to fill it.
  • Eat the whole puri in a single bite.

Notes

The black chickpeas (kala chana) can be replaced with cooked regular chickpeas.
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