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Pani puri is a fabulous street-food snack. A hollow, crispy shell is half-filled with, traditionally, chickpeas or sprouted pulses and chopped potato, a tangy, minty and slightly sweet liquid is poured in, then the whole thing is popped straight into the mouth where it bursts into a firework of flavours and textures.
20 pani puri shells
For the Spiced Tamarind and Mint Liquid:
1 tbsp store-bought pani puri masala powder, or to taste
4 tbsp store-bought tamarind sauce (I like Maggi brand), ,
or to taste
8 mint leaves, finely shredded
For the Filling:
1 ripe avocado, finely chopped
finely grated zest of ½ lime,
plus 2 tsp lime juice
1 small tomato, finely chopped
1 spring onion, finely chopped
½ small red onion, finely chopped
½–1 small red chilli, deseeded and finely chopped
small handful of chopped
And a salmon roe version… Top the filling of each pani puri with about 1 tsp salmon roe and add a little sour cream.