Panipuri a type of snack that originated in the Indian subcontinent. It consists of a round, hollow puri (a deep-fried crisp crepe made of chickpea flour), filled with a mixture of flavored water, chutney, potato, onion and/or chickpeas.
I decided to make these for my dinner party and to create a quick and easy version. I bought the pani puri shells from an Indian deli and baked them before serving. I created the filling to be a healthier version of the usual but using sweet potato and also adding pomegranates for a kick of antioxidants as well as some sweet sour and crunch. I filled some of the shells and left the guests to fill others, providing them an array of homemade chutneys.
Mr B loves these, as he loves all the ingredients but more than that he loves popping to whole thing in his mouth at once and tasting all the flavors as they explode in his mouth (this is the best way to eat these and his Indian mother in law would be proud).
Ingredients
Pani Puri
- 400g tin chickpeas, drained and rinsed
- 1 large sweet potato, peeled and small diced
- 30 chickpea pani puri cups
- 1 tbsp. oil
- ½ tsp. cumin powder
- ½ tsp. coriander powder
- ½ tsp. turmeric powder
- 1 tsp. smoked paprika powder
Toppings
- ½ red onion, small dice
- ½ cup pomegranate seeds
- 1 tsp. coriander leaves
Method
- Preheat the oven to 400F
- Mix all the ingredients together and roast until crispy
- Allow the mixture to cool down
- Put a little of the mixture in the puri cups, add some onion, coriander and pomegranate
- Serve with chutney and pani puri water (watery spicy chutney)
