Indian pani puri

Serves 6

  • 200 g fine semolina

  • 4 tablespoons plain flour, plus extra for dusting

  • fine sea salt

  • freshly ground black pepper

  • 130 ml soda water

  • 1 large bunch of fresh coriander

  • 800 ml vegetable oil, for frying

  • ½ a fennel bulb, trimmed

  • 4 radishes, trimmed

  • ½ a small red onion, peeled

  • ½ a cucumber

  • For the pani:

  • 500 g ripe tomatoes

  • 1 teaspoon fennel seeds

  • 10 whole black peppercorns

  • 3 cloves of garlic, peeled

  • 1 small thumb-sized piece of fresh ginger, peeled

  • 3 fresh red chillies, deseeded

  • 2 tablespoons red wine vinegar

  • For the green salsa:

  • 1 thumb-sized piece of fresh ginger, peeled

  • 2 fresh green chillies, trimmed

  • 1 large bunch of fresh mint

  • 150 ml fresh unsweetened apple juice

  • 1 teaspoon tamarind paste or chutney

  • For the spiced chickpeas:

  • olive oil

  • 1 heaped teaspoon of cumin seeds

  • 1 handful of curry leaves

  • 1 pinch of ground cinnamon

  • 1 x 400 g tin of chickpeas, drained

  • 1 tablespoon tamarind paste or chutney

To make the puris, place the semolina, flour and a pinch of salt in a bowl, then gradually add the soda water, stirring continuously until the mixture comes together to form a stiff dough. Place into a flour-dusted bowl, cover with a damp tea towel and leave to stand for 30 minutes.



Meanwhile, blitz all the pani ingredients, ½ a bunch of coriander, a pinch of salt and pepper and 200ml of water in a liquidiser until smooth. Line a sieve with a double layer of muslin, place over a large bowl, then pour in the tomato mixture and leave to strain – you'll end up with a beautiful, intense, flavoured water.



Meanwhile, make the green salsa. Roughly chop and add the ginger to a liquidiser with the remaining salsa ingredients. Blitz until smooth, then season to taste and transfer to a small bowl.



For the spiced chickpeas, heat a lug of olive oil in a medium frying pan over a medium heat. Add the cumin, curry leaves and cinnamon, then fry for around 3 minutes, or until nicely toasted. Stir in the chickpeas, then add the tamarind paste or chutney and cook for a further 3 minutes to warm through, shaking the pan occasionally. Transfer to a plate and set aside.



Shape the puri dough on a flour-dusted surface into a long sausage shape, roughly 40cm in length, then take small lumps of dough and roll into rough grape-sized pieces with your hands. Roll the dough out into thin, flat circles, roughly 7cm in diameter.



Place a large, deep pan over a high heat, add the vegetable oil and allow it to get really hot. To test if it's hot enough, drop a tiny piece of dough into the pan – if it floats to the surface and starts to sizzle, it's about right. Using a slotted spoon, carefully lower 3 to 4 dough circles into the pan. Fry for 2 to 3 minutes, or until puffed up, using the spoon to push them under the oil, then carefully flip them over and continue cooking for 2 minutes, or until golden and crisp. Transfer to a double layer of kitchen paper to drain, then repeat with the remaining dough.



Meanwhile, finely chop the fennel, radishes, onion and cucumber, then place into separate bowls.



To serve the puris, smash a hole in the top and spoon some chickpeas, green salsa and chopped vegetables inside. Drizzle in a little of the pani, pick over a few of the remaining coriander leaves and tuck in.

Nutritional Information

Indian pani puri

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Crispy Indian puri, loaded up with beautifully flavoured pani, green salsa, spiced chickpeas and chopped veg – delicious!
Serves 6
1h 30m
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Method

To make the puris, place the semolina, flour and a pinch of salt in a bowl, then gradually add the soda water, stirring continuously until the mixture comes together to form a stiff dough. Place into a flour-dusted bowl, cover with a damp tea towel and leave to stand for 30 minutes.

Meanwhile, blitz all the pani ingredients, ½ a bunch of coriander, a pinch of salt and pepper and 200ml of water in a liquidiser until smooth. Line a sieve with a double layer of muslin, place over a large bowl, then pour in the tomato mixture and leave to strain – you'll end up with a beautiful, intense, flavoured water.

Meanwhile, make the green salsa. Roughly chop and add the ginger to a liquidiser with the remaining salsa ingredients. Blitz until smooth, then season to taste and transfer to a small bowl.

For the spiced chickpeas, heat a lug of olive oil in a medium frying pan over a medium heat. Add the cumin, curry leaves and cinnamon, then fry for around 3 minutes, or until nicely toasted. Stir in the chickpeas, then add the tamarind paste or chutney and cook for a further 3 minutes to warm through, shaking the pan occasionally. Transfer to a plate and set aside.

Shape the puri dough on a flour-dusted surface into a long sausage shape, roughly 40cm in length, then take small lumps of dough and roll into rough grape-sized pieces with your hands. Roll the dough out into thin, flat circles, roughly 7cm in diameter.

Place a large, deep pan over a high heat, add the vegetable oil and allow it to get really hot. To test if it's hot enough, drop a tiny piece of dough into the pan – if it floats to the surface and starts to sizzle, it's about right. Using a slotted spoon, carefully lower 3 to 4 dough circles into the pan. Fry for 2 to 3 minutes, or until puffed up, using the spoon to push them under the oil, then carefully flip them over and continue cooking for 2 minutes, or until golden and crisp. Transfer to a double layer of kitchen paper to drain, then repeat with the remaining dough.

Meanwhile, finely chop the fennel, radishes, onion and cucumber, then place into separate bowls.

To serve the puris, smash a hole in the top and spoon some chickpeas, green salsa and chopped vegetables inside. Drizzle in a little of the pani, pick over a few of the remaining coriander leaves and tuck in.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 373
    19%
  • Carbs 57.3g
    22%
  • Sugar 7.4g 8%
  • Fat 12.1g 17%
  • Saturates 1.5g 8%
  • Protein 12.2g 27%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 200 g fine semolina

  • 4 tablespoons plain flour, plus extra for dusting

  • fine sea salt

  • freshly ground black pepper

  • 130 ml soda water

  • 1 large bunch of fresh coriander

  • 800 ml vegetable oil, for frying

  • ½ a fennel bulb, trimmed

  • 4 radishes, trimmed

  • ½ a small red onion, peeled

  • ½ a cucumber

  • For the pani:

  • 500 g ripe tomatoes

  • 1 teaspoon fennel seeds

  • 10 whole black peppercorns

  • 3 cloves of garlic, peeled

  • 1 small thumb-sized piece of fresh ginger, peeled

  • 3 fresh red chillies, deseeded

  • 2 tablespoons red wine vinegar

  • For the green salsa:

  • 1 thumb-sized piece of fresh ginger, peeled

  • 2 fresh green chillies, trimmed

  • 1 large bunch of fresh mint

  • 150 ml fresh unsweetened apple juice

  • 1 teaspoon tamarind paste or chutney

  • For the spiced chickpeas:

  • olive oil

  • 1 heaped teaspoon of cumin seeds

  • 1 handful of curry leaves

  • 1 pinch of ground cinnamon

  • 1 x 400 g tin of chickpeas, drained

  • 1 tablespoon tamarind paste or chutney