Page 18 - Chilli Blooms PDF New - Unknown

SNACKS

Chef’s tip

To enjoy the explosion of
flavours, put the entire stuffed
panipuri into your mouth.
Panipuri

INDIA’S FAVOURITE STREET FOOD, ALSO KNOWN AS GOLGAPPAS. MY MOST
PRECIOUS MEMORY OF MY CHILDHOOD IS EATING GOLGAPPAS AT THE
SUPREME HOTEL IN NAIROBI EVERY SATURDAY EVENING AS A TREAT

Preparation time: 20 minutes For the sauce (pani):
Cooking time: 60 minutes
Serves 8 250-500g tamarind
Water for boiling
Black salt to taste
For the puris: 2 tbsp fresh ground cumin seeds

¼ cup plain wheat flour 1 tbsp red chilli powder
2 tbsp urad dahl flour Sugar or jaggery to taste
1½ cups fine semolina
Salt to taste To serve:
Water to bind 1-2 boiled potatoes, diced and mixed
Cooking oil to fry with fresh coriander
1 diced onion mixed with fresh coriander
1 cup boiled chick peas mixed with
fresh coriander

Method for puri
1 Mix the flours and semolina. Add salt. Using a small amount of water at a time, make the dough.
The dough should be stiff.
Method for the pani
2 Place a damp cloth over the dough and leave for 20-30 minutes. Knead well to smoothen it.
1 Boil the tamarind in some water and let it soak. (This can be done the day before or you can
3 Roll out into a big circle to thickness of a puri, approximately 6mm. Then, using a cutter about buy ready-made tamarind sauce.) After soaking the fresh tamarind, it is squeezed to extract all
1in or 2.5cm in diameter, cut out small discs. the sauce by straining through a sieve. This is the concentrated sauce. Add about 250-300ml
water to this and bring to boil.
4 Deep fry a few of the discs at a time in hot oil. To check if the oil is hot enough, drop a small amount
of dough into the oil and if it sizzles and floats to the surface immediately, then the oil is at the correct 2 Add all the spices, sugar or jaggery and taste. Refrigerate this sauce and serve cold.
temperature for frying. Take the small dough discs and gently slide them from the side of the pan into
the hot oil. After a few seconds, press them carefully using a slotted ladle and flick hot oil onto them. 3 If the puris are not crisp, warm them in an oven for 10 minutes before serving.
This enhances it to puff up completely. Turn over the puris to cook the other side. They should be a
golden colour with a crisp top. Repeat for the rest of the dough. 4 To assemble the panipuri, lightly press the top of the puri to make a hole. Stuff with small amounts
of diced and boiled potatoes, diced onions, boiled chickpeas and top with the tamarind sauce.
5 Store in an airtight container when cold.

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