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.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.