PANI PURI PASTE RECIPES

Steps:

• Make the pani water. Place the coriander, mint, ginger, green chillies and tamarind pulp in a blender and blitz into a paste. Place in a water jug and add the chilled water and remaining ingredients. Mix well and chill in the fridge for at least 2 hours.
• Begin making the puris. Combine the chakki atta, fine semolina, a little sea salt to season and 1 tbsp of the vegetable oil in a large bowl. Mix well and then gradually add 80-85ml of luke-warm water to create a stiff dough. Cover with a clean damp tea towel and allow to rest for 30 mins.
• For the filling, place the chickpeas and potatoes in separate large pans. Cover both with water and add 1/4 tsp asafoetida to the chickpea pan. Bring both to the boil. Cook the potatoes until softened and then drain. Once the chickpea pan is boiling, bring down to a simmer and cook for a further 10 mins. Drain both together and leave to cool.
• Once the dough has rested, grease your fingers with oil and knead the dough for at least 5 mins. Return the dough to the bowl, cover again and rest for a further 30 mins.
• Once rested, knead again with a little oil for a further 5 mins. You should now have a very smooth dough. Cover and allow to rest for a further 30 mins.
• Once the chickpeas and potatoes have cooled, place them in a large bowl with the other filling ingredients, season and mix well.
• Divide the dough into 3 and roll out 1/3 to 50p thickness and use a cookie cutter to cut disks 6cm in diameter. Cover the disks with a damp tea towel. Repeat with the other 2/3rds of the dough. Rest the disks for another 30 mins. Heat your oil to 180C (if you don’t have a thermometer, simply take a tiny piece of bread and if it turns golden brown in seconds, your oil is ready). Carefully place the puris into the oil and when they begin to rise up to the surface, gently hold a ladle down on top of them. This helps the puris to puff up. When the puris are golden brown, remove with a slotted spoon and drain on absorbent kitchen paper.
• To eat, take a crisp puri, create a small hole in the centre. Fill the puri with a little of the chickpea and potato filling. Then pour in the chilled pani and finally add a little sev and a few fresh pomegranate seeds. Eat the puri in one go.

Steps:

• Heat the oven to 210°C/190°C fan/gas 6½. Put the chickpeas and potato cubes in a roasting tray, drizzle with oil, season, then scatter over the chaat masala. Toss together and roast for 20 minutes or until golden and a little crisp. Remove from the oven and cool (see Make Ahead). Toss the cooled mixture with coriander, pomegranate seeds and red onion.
• For the chutney, put the dates in the blender/food processor with 100ml freshly boiled water to soak. After 5 minutes, add the tamarind paste, 3 tbsp jaggery/sugar, ground coriander and half the ginger. Whizz until smooth, adding more water as needed to form a thick dressing. Spoon into a bowl.
• For the pani, put the coriander, 2 tbsp jaggery/sugar, ginger, mint, chillies, cumin and 150ml tepid water in the blender/processor (no need to clean). Whizz until blended and smooth. Add 100-200ml more tepid water to form a thin dressing (see Make Ahead).
• Serve puri shells (see Know-how) with bowls of the chickpea mixture, tamarind chutney and coriander dressing and let guests fill their own.