Panipuri
(by Kasturi Rout)
Panipuri is a popular street-food snack—a deep-fried flatbread with a savory filling.
For puri (flatbread):
1 c. semolina
1 T. all-purpose flour
pinch of salt
club soda
vegetable oil
For teekha pani (spicy water):
3 c. chopped coriander
1 1/2 c. chopped mint
1-in. knob of ginger, peeled
2 green chilies, chopped
2 T. roasted cumin powder
2 T. chaat masala (spice blend)
1 t. black salt
table salt, to taste
1/2 c. lemon juice
2 T. red chili powder
1 T. amchur (mango powder)
1 c. ice cubes
15 oz. cooked chickpeas
2 c. chilled water
For khatti methee (chutney):
2 1/2 c. tamarind
6 c. water
1 t. vegetable oil
1 1/2 T. cumin seeds
2 T. red chili powder
1 t. black salt or table salt
1 1/2 c. sugar
handful of fresh mint leaves
For stuffing:
1/4 c. boiled and diced potato
1/2 c. chopped onion
pinch of black salt
To make puri:
Mix semolina, flour, and salt.
Add enough club soda to make a soft dough.
Knead into a ball, and let rest for 10 minutes covered with a damp tea towel.
Pull off small portions of the dough, about the size of a walnut.