pani puri filling recipe

Copyright 2018 Television Food Network, G.P. Taste and adjust salt. Drain the chickpeas and potatoes and allow to cool slightly. For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Grab some filling mixture and stuff it in. 1 cup peeled, cubed green mango (see Cook's Note), 2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat), 1 bunch cilantro, leaves and tender stems roughly chopped (about 2 cups), 1/2 bunch mint, leaves picked (about 1/2 cup), 1 1/2 teaspoons roasted ground cumin (see Cook's Note), 1 tablespoon fine Indian black salt (kala namak) (see Cook's Note), Sugar or jaggery, to taste (see Cook's Note), 2 tablespoons dried black chickpeas (kala chana), soaked in water overnight (see Cook's Note), 1/4 teaspoon fine Indian black salt (kala namak), Juice from half a lime (about 1 tablespoon), 30 Pani Puri shells, about 1 1/2-to-2-inches round (see Cook's Note). Stir in a pinch of baking soda and 1 teaspoon sea salt. All rights reserved. © 2020 Discovery or its subsidiaries and affiliates. Let the peas cool to room temperature. Cook until the potatoes are fork-tender, about 20 minutes. Taste and adjust salt. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Roll the dough into approximately 1 1/4-inch-diameter discs. All rights reserved. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes. To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Be the first to know about brand-new shows, the freshest recipes and exciting contests. Pani Puri are crispy shells, shaped like ping-pong balls. 28 %, cup dried split green peas or 1 cup yellow, (spice mixture of toasted cumin, black pepper, dried mango and red chili powder). Fragile, puffed wafers are popped and stuffed with a spiced chickpea-and-potato mixture and then filled with a flavored water (the most important part). Whisk to combine. Sign up for the Recipe of the Day Newsletter Privacy Policy. Drain the chickpeas and potatoes and allow to cool slightly. Dip the filled puri in the spicy water, and pop the whole thing into your mouth. How do you make the filling? Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. 5. Look for roasted ground cumin in your grocery store or toast and grind your own cumin seeds. For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. For the puri: Drain on a paper-towel-lined-tray and let cool. Lightly tap the top of a puri with the tip of the spoon handle to break and make a small hole wide enough to fill it. Put the peas in a pot with the turmeric and baking soda and add enough water to just cover the peas. Nidhi Jalan, the owner of Masala Mama, makes these fun little bites every year for Holi -- the Indian festival of spring.

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