Pani Puri

Photos by Ian McCausland

6 large red potatoes,
1 tsp black salt (kala namak)
2 tsp chaat masala**
1 tsp kosher salt
1 tsp black pepper
2 1/2 cups boondi**
Pani Puri shells
Tamarind chutney to serve

Boil the potatoes until soft. While the potatoes are boiling, soak the boondi in warm water to soften. Once the potatoes are boiled, mash them and mix in the boondi. Stir in Kala Namak, kosher salt, pepper, and chaat masala.

Pani (Sauce):
5 cups water
3 tsp concentrated tamarind
1 1/2 tsp kala mamak (black salt)
2 tsp chat masala
4 tsp Jaggery powder (cane sugar)
3 tsp Jal Jeera powder***
1 cup fresh mint leaves, chopped
2–3 Thai green chilies, to taste

Combine water, concentrated tamarind, chaat masala, Jal Jeera powder, black salt, and Jaggery powder in a large bowl. Stir until mixed. Chop Thai chilies and mint leaves and blend into a paste. Add 1 cup of sauce mixture and blend until smooth. Return to the bowl with the rest of the sauce and stir to combine. Chill in the fridge (or add ice to chill if you are serving it immediately).

To serve: Gently poke holes in the top of the shells, and fill halfway with potato mixture. Top with tamarind chutney. As you eat, take a shell, fill it with puri sauce, and eat in one bite

*Chaat masala is an Indian spice blend typically made of cumin, coriander seeds, dried ginger, amchoor (mango powder), salt, black pepper, asafoetida, and chili powder, with some variations.
**Boondi is an Indian snack made of fried chickpea flour.
***Jal Jeera is a powdered beverage often described as a cumin and citrus drink.

This recipe was a collaboration with Shivam at Shiv’s Spice Café (@shivspicecafe).

PAIR WITH:
Domaine Lafond Roc-Épine Tavel Rosé
Tawse Spark Sparkling Riesling, Niagara Peninsula, Canada
Winemaker’s Cut Grüner Veltliner Okanagan Valley, Canada