Pani Puri Recipe
Adam Rose Courtesy of Netflix
Preeti Mistry shared this delicious recipe for homemade pani puri filled with fresh herbs from the garden as seen in the new Netflix show Waffles + Mochi. The kid’s cooking show features an adorable mochi puppet accompanied by another puppet with frozen waffles for ears; the pair travel around the world learning about and gathering ingredients to take back to a grocery store run by none other than Michelle Obama. Mrs. Obama appears in each episode with a new mission or task for the endearing puppets and rewards them with a new badge representative of a culinary experience at the end of each episode.
While the show is for kids, the recipes and worldly education on foods from all cultures and corners of the world make it a captivating watch for all, food enthusiasts or not. This simple recipe draws inspiration from the popular Indian street food but has endless options as far as fillings. Stick to a traditional chickpea potato filling, add tomatoes, or sweet flavors like strawberries and mint. Check out the full recipe below.
How to Make It
1
Heat oil to 350 degrees. Drop dry puris a few at a time, they will fry up very quickly. Remove and cool.
2
Mix 2 tablespoons of spice packet with 4 cups cold water, tamarind, and large sprig mint. Set aside and let steep for at least 2 hours.
3
Peel potatoes and place in a medium saucepan filled with water. Boil until potatoes are fully cooked through. Drain and mash with chickpeas. Season with salt.
4
Wash and chiffonade herbs. Strain tamarind spice water.
5
Pop a hole in the puri, and add a scoop of potato/chickpea mixture. Top with a sprinkle of cucumber, red onion, and herbs. Pour tamarind spice water into puri and pop it in your mouth!
Ingredients
2-3 quarts oil for frying
1 7-oz. packet dry puris to fry. Retain the included spice packet. ("Himalyan Delight" brand is available online from various stores)
1 tbsp tamarind pulp
1 bunch mint
3 medium yukon gold potatoes
1 can chickpeas (or dried Rancho Gordo, soaked & cooked)
1 bunch basil
1 bunch cilantro
½ cucumber, small dice
½ red onion, small dice
Directions
1
Heat oil to 350 degrees. Drop dry puris a few at a time, they will fry up very quickly. Remove and cool.
2
Mix 2 tablespoons of spice packet with 4 cups cold water, tamarind, and large sprig mint. Set aside and let steep for at least 2 hours.
3
Peel potatoes and place in a medium saucepan filled with water. Boil until potatoes are fully cooked through. Drain and mash with chickpeas. Season with salt.
4
Wash and chiffonade herbs. Strain tamarind spice water.
5
Pop a hole in the puri, and add a scoop of potato/chickpea mixture. Top with a sprinkle of cucumber, red onion, and herbs. Pour tamarind spice water into puri and pop it in your mouth!
