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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.