Pani Puri
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Pani Puri
Recipe by Sarah Todd
Ingredients
potato filling
2 medium sized potatoes, boiled and peeled
½ red onion, finely chopped
1 green chilli, finely chopped
1 tbsp cumin, toasted and ground
1 tsp salt
1 handful coriander, finely chopped
1 tsp chaat masala
1 tsp fried noodles
tamarind water
4 cups of water
1 cup tamarind paste
half cup lemon juice
1 tsp salt
1 tsp chilli powder
1 tsp ginger powder
1 tsp cumin powder
green water
4 cups water
half bunch fresh mint
half bunch fresh coriander
1 green chilli
half cup lemon juice
1 tsp salt
½ tsp ground black pepper
½ tsp ground ginger
pinch salt
½ tsp ground fennel
to serve
1 bag pani puri shells
packet of sunflower seeds to serve
Method
Mash together all ingredients for potato filling
To make the tamarind water, combine all ingredients and bring to a simmer on stove. Then cool in fridge.
To make the green water, blend and keep in fridge.
To serve, press thumb into Pani Puri shells to create a hole in one end. Place 1 tsp potato filling in puri, add a drop of tamarind andtop with green water.
Eat immediately in one mouthfull.
