Pani Puri
Mumbai — Mother recipe · ar de en es fr it ja pt ru zh
These tiny crispy balls filled with a zesty mix of tomato, cucumber and cilantro are dunked in tamarind water for an explosive bite.
📷 Gaurav Dhwaj Khadka — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 200g semolina flour
- 1 teaspoon vegetable oil
- Warm water as needed for kneading
- 5 ripe tomatoes, finely chopped
- 3 cucumbers, finely chopped
- Fresh cilantro, chopped
- 1 teaspoon garam masala
- Salt to taste
- Tamarind water
- Roasted and crushed pistachios
Method
- In a large bowl, mix semolina flour with oil and gradually add warm water until you form a soft but not sticky dough. Cover and let rest for 15 minutes.
- Divide the dough into small balls about the size of an almond, then flatten them slightly between your hands forming thin circles that will serve as containers. Steam them for 5-7 minutes.
- Prepare the filling by mixing chopped tomatoes, cucumbers, cilantro and garam masala with a bit of salt until you get a creamy paste. Mix well.
- Dip the pani puris in tamarind water for about 3 seconds, then delicately fill them with the previously prepared filling and crushed pistachios.
- Serve immediately after they are filled.
The story
Pani Puri has ancient roots in the Maharashtra region and has spread rapidly across India due to its ease of preparation and unique flavor profile.
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