Bursting with flavor and texture, these bite-dimension snacks are with out a doubt one of many preferred road foods in India. The puri, that are minute, fried hollow puffs, are stuffed with a chaat masala–spiced potato-and-chickpea filling. Wait until the final second to pour the bright mint water into every puri to cease the crispy shells from turning into soggy.
This recipe comes from Vijay Kumar of Semma restaurant in New York Metropolis, who made these pani puri for Padma Lakshmi’s Diwali event. At the restaurant, Kumar makes puri from scratch, nevertheless store-bought dried pani puri coins (to boot to fried puri) are on hand at most Indian grocery stores and offer a straightforward shortcut to establishing this relaxing snack at house.
Usually asked questions
What is pani puri?
Pani puri, on the overall is called golgappa in New Delhi and powerful extra and plenty of northern India and as puchka in Bengal, is a snack created from a fried hollow puff stuffed with spiced potatoes and chickpeas. Or now not it is finished with pani, a spiced herb water, and eaten at once.
Can pani puri be made earlier than time?
The pani (bright mint water) may presumably additionally be made up to sooner or later upfront and saved in an hermetic container in the refrigerator. Procure the filling and fry the puri the day you intend to consume them. Don’t pour the pani into the puri until you’re ready to consume.
Instructed pairing
In build aside of wine, look to beer. A lightly bitter, malty beer, similar to Kingfisher Lager, is the closing complement to the bright, salty snack.
Notes from the Food & Wine Test Kitchen
Bhuna jeera (roasted cumin powder), kala namak (murky salt), and dried pani puri coins are on hand at most Indian grocery stores or on-line at Kalustyan’s.
