Pani Puri

Hollow, crispy semolina spheres filled with spiced potato and dunked in tangy tamarind and mint water.

Ingredients

• 500g chickpeas
• 1 cup basmati rice
• 2 tsp grated fresh ginger
• 1 tsp ground coriander
• 2 tbsp neutral vegetable oil
• 200g yellow onions
• a handful of fresh cilantro, chopped
• tamarind paste, for serving
• 1 cup water
• 1 tsp ground turmeric

Instructions

1. 1

   Prepare the semolina base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the red lentils, green chilies, minced garlic, and ground cumin, mixing well so everything is evenly seasoned.

3. 3

   Heat ghee in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the semolina until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the red lentils mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the semolina with the filling, a spoonful of plain yogurt, and a scattering of mint.

7. 7

   Add a final touch of lemon wedges for extra flavor and texture.

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