Beloved by diners at Indian restaurants throughout the world these crunchy morsels are epic flavour bombs.
Makes: 12
INGREDIENTS
12 Pani Puri (available in Indian grocery stores)
1 large floury potato peeled
¼ cup drained chickpeas
1 teaspoon cumin seeds, dry-roasted
¼ teaspoon red chilli powder
½ teaspoon sea salt
½ small red onion finely diced
2 tomatoes finely diced
2 tablespoons green chutney
2 tablespoons tamarind chutney
⅓ cup Greek natural yoghurt
½ teaspoon chaat masala
½ teaspoon red chilli powder
¼ teaspoon sea salt
2 tablespoons chopped mint
1 cup sev (crunchy noodles available at Indian specialty food stores)
METHOD
Cook the potato in boiling water until tender. Drain well and gently mash with the chickpeas, cumin seeds, chilli powder and salt until chunky. Cool. Prepare the pani puris as per the packet instructions. Arrange the pani puris on a serving plate and gently tap the top with the back of a teaspoon to make a hole. Spoon a few teaspoons of potato-chickpea masala into each pani puri. Then add a little onion and tomato. Top with green chutney and tamarind date chutney, then a dollop of yoghurt, and a sprinkling of chaat masala, red chilli powder, salt, chopped mint and sev.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!