Pani Puri

1 cup fine semolina
1½ tablespoons plain flour
Pinch of salt
Sparkling water
Vegetable oil

The Filling

2 cooked potatoes, mashed
1 teaspoon toasted cumin seeds
100g cooked chana dal
1 tomato, finely diced
Small handful fresh coriander, chopped
1 green chilli, finely chopped
50g spicy potato noodles (sev)

To Finish

Tamarind chutney
Vegetable oil, for deep frying

PREPARATION

1. Combine the semolina, plain flour and salt, then gradually mix in the sparkling water to form a soft dough.
2. Knead gently until smooth, lightly coat with vegetable oil, cover with a damp tea towel and rest for 10 minutes.
3. Divide the dough into small pieces and roll each one into a ball.
4. Roll each ball into a thin, even disc using a lightly oiled rolling pin and work surface.

COOKING

1. Heat the vegetable oil to 180°C for deep frying.
2. Fry the discs one at a time, gently pressing them under the oil until they puff into hollow spheres.
3. Turn each puri until evenly golden, then drain on kitchen paper.
4. Mix the mashed potatoes with the toasted cumin seeds.
5. Gently press a small hole into the top of each cooled puri using your thumb.
6. Fill each puri with the spiced potato mixture and cooked chana dal.
7. Add the diced tomato, coriander, chilli and a little sev.
8. Finish with a spoonful of tamarind chutney and serve immediately.

School of Wok Tips

• Sparkling water helps create a lighter dough that puffs up beautifully when fried.
• Roll the dough as evenly as possible for consistent puffing.
• Fry one puri at a time and gently press it into the oil to encourage it to inflate.
• Fill the puri just before serving to keep them crisp.

FAQs

Why didn't my puri puff up?
The dough may have been rolled unevenly or the oil wasn't hot enough when frying.

Can I prepare the shells in advance?
Yes, once cooled they can be stored in an airtight container for several days.

Can I use different fillings?
Absolutely. Chickpeas, sprouted beans, spiced potatoes or even yoghurt all make excellent fillings for pani puri.