Pani Puri
Pani Puri, a popular appetizer in Delhi, India, consists of small fried bread balls filled with a delicious sauce.
📷 Gaurav Dhwaj Khadka — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 200g of puri (pani for golgappa)
- 100ml of water
- 1 onion
- 1 chili
- 1 lemon
- 2 tablespoons of fried onion
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of salt
- 1 tablespoon of pepper
- Ricotta
- Chopped green onion
Method
- Fry the puri in boiling water for 2-3 minutes, then dry them with paper towels.
- Dice the onion and chili into small pieces.
- Cut the lemon in half and squeeze the juice into a bowl.
- Add the fried onion, soy sauce, rice vinegar, salt, and pepper to the bowl and mix well.
- In another bowl, mix the ricotta and chopped green onion.
- Squeeze the puri with the sauce mixture and ricotta.
- Serve immediately to enjoy the golgappa at its best.
- Add chili to taste.
The story
Originating in Delhi, the golgappa is a traditional snack dating back to the late 19th century. Initially, it was sold by street vendors who prepared it with simple ingredients.
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