Pani Puri
Origin of the recipe
Pani puri (translated as "water bread") is a popular Indian street food—deep-fried circles of dough that puff up into hollow balls. They are filled with any filling through a hole or by breaking the top. The filling can be anything—or none at all, in which case these puffed-up balls are eaten with honey or sugar syrup.
What do you need for cooking?
Ingredients
For the test
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Semolina
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Flour
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Water
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Salt
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Vegetable oil
First filling
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Carrot
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Hard cheese
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Salt, pepper
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Mayonnaise
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Garlic
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Dill
Second filling
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Sausage
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Cucumber
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Tomato
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Garlic
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Mayonnaise
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Salt and pepper
For a sweet dessert
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Powdered sugar
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Sugar syrup
Kitchen utensils
- Knife
- Board
- Bowl
- rolling pin
- Sieve or slotted spoon
- Deep frying pan
Pani puri are crispy balls with a fragrant filling that are easy to make at home and enjoy the taste of India!
Step-by-step recipe
Step 1:
Mix semolina with flour in a bowl.
Step 2:
Dissolve salt in hot water, pour into a bowl and stir.
Step 3:
Knead the soft dough in a bowl and on the surface, place it in a bag and leave to rest for half an hour.
Step 4:
Knead the dough again and divide into two parts.
Step 5:
Dust the surface and dough with flour and roll out the dough into a circle 2-3 mm thick.
Step 6:
Use a glass to cut circles out of the dough.
Step 7:
Pour vegetable oil into a deep frying pan, heat it, and deep-fry the dough circles over medium heat on both sides until they become flattened and golden brown.
Step 8:
Remove the finished products from the oil and prepare the second batch of pani puri in the same way.
Step 9:
Let's prepare the first filling. Grate the cheese and carrots, and chop the garlic and dill.
Step 10:
Combine the ingredients in a bowl, add salt, pepper, mayonnaise and mix.
Step 11:
Carefully break the top crust of the pani puris and fill them with the filling like tartlets.
Step 12:
Let's prepare the second filling. Finely chop the sausage, cucumber, and tomato, place them in a clean bowl, add the chopped garlic and mayonnaise, season with salt and pepper, and mix well.
Step 13:
Fill the second batch of pani puri with the filling.
Step 14:
If you want to make a sweet version, leave some of the pani puri whole, dip it in sugar syrup and sprinkle with powdered sugar.
Cooking tips
Don't overcook the pani puris, they should be a nice golden colour but not brown.
It is better to use semi-smoked sausage for the second filling.
Vegans can use only the first filling and vegetable mayonnaise, or use hard vegetable sausage for the second.
