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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!