I tried these on the Mowgli menu but they failed. I will resurrect them because they are the cornerstone of the Indian street stall scene. They are puri casings filled with a choice of different spiced waters. The eating of them therefore is very strange texturally. They are a crispy shell that explodes into a very uncompromising sharp, hot, zingy water. It was a bridge too far for my Mowgli clients 3 years ago. They will be back!
Serves: 2
Difficulty: Easy
Ready in: 5 min
Ingredients
6 Pani Puri
For the Filling
1 red onion, finely diced
50 g/2 oz canned chickpeas/garbanzo beans, drained and rinsed
2 tbsp fresh mint, chopped
100 ml/3½ fl oz/scant ½ cup Tamarind Water
2 tbsp pomegranate seeds
2 tbsp fresh coriander/cilantro leaves
4 tbsp Sev Noodles
Method
Break a hole in each pani puri large enough to accommodate the filling ingredients.
Put 1 teaspoon of the chopped red onion into each pani puri, then add six chickpeas to each and divide the fresh mint between them.
Next, fill each pani puri all the way up with the tamarind water.
Finish by dividing the pomegranate seeds between each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. Serve straight away.
Eat in one bite!
Source: app.ckbk.com
