makes
20
prep
10 minutes
difficulty
Easy
makes
20
serves
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 20 pani puri (see Note)
- 50 g jar salmon roe (optional)
- 60 ml (¼ cup) sour cream (optional)
Filling
- 1 ripe avocado, finely chopped
- 1 small tomato, peeled and finely chopped
- 1 spring onion, finely chopped
- ½ small red onion, finely chopped
- 2 tsp lime juice
- zest of ½ lime
- small handful chopped coriander
- salt, to taste
Spiced tamarind and mint water
- 1 tbsp pani puri masala powder (store bought)
- 80 ml (⅓ cup) store-bought tamarind sauce, or (see Note )
- 8 mint leaves, finely shredded
Instructions
To make the spiced tamarind and mint water, pour 250 ml (1 cup) water into a small jug and stir in the pani puri powder, tamarind chutney and mint. Adjust to taste, adding more tamarind chutney for sweet sourness or powder for spiciness.
To make the filling, gently combine all the ingredients together and adjust the seasoning to taste.
Just before serving, using your finger, crack a hole into the thinner convex surface of the pani puri (one side will always be thinner and look more delicate). Spoon in one heaped teaspoon of the filling and top with a little sour cream and salmon roe if using, then place on a serving platter.
To serve, place the jug of spiced tamarind water next to your puris, then pour in about 2 teaspoons into the opening of each pani puri. Place the whole lot in your mouth (it will leak everywhere otherwise!).
Note
• Made from a wheat based dough, pani puri are readily available from Indian food stores. If you buy a whole kit, follow the instructions on the packet to make the liquid. I buy the individual elements and this recipe is based on that.
• For this recipe, I used Maggi tamarind sauce. All sauces will differ in taste, so add half and taste before adding the rest.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
