Win Hearts This Diwali With Irresistible Puri Chaat Bites; The Perfect Festive Snack

Hardly any Indian would refuse to eat Panipuri. It’s one of the most loved Indian street snacks, especially popular at roadside stalls. People enjoy it on their way to work or any time of day as a go-to refreshment. This salty Indian snack, for being a favourite it! Just like the hearts of fans leap with excitement at the mention of Panipuri.

INGREDIENTS

For the puri

• 160 gram fine semolina
• 1 teaspoon cooking oil
• ⅛ teaspoon baking soda
• 1 tablespoon all purpose flour
• 6 tablespoon water
• Salt to taste
• Frying oil

For the filling

• 1 medium sweet potato peeled
• 220 gram cooked chickpeas drained
• ½ lemon
• 1 tablespoon olive oil
• ¼ teaspoon chilli powder
• 1 teaspoon cumin powder
• salt to taste

For the garnish

• 6 tablespoon plain yoghurt
• 2 tablespoon avocado and coriander chutney
• 1 tablespoon tamarind paste
• 2 tablespoon pickled red onion finely diced
• 2 tablespoon mango diced
• 1 pomegranate seeds removed
• Coriander and mint to garnish

INSTRUCTIONS

For the puri

• Mix the semolina flour with the oil and a pinch of salt. Add the all purpose flour and baking soda to the mixture and start adding 2-3 tablespoon of water. Mix well and start kneading. Add more water as required.
• The dough will seem dry but adding more water and kneading will improve it's elasticity. When you have kneaded the dough well it will be something between soft and hard. Cover with a moist kitchen towel and leave it to rest for 30 minutes.
• Divide the dough into four parts. Start to roll out one dough without adding flour as thin as possible. Use a cookie cutter and cut out round discs. Cover the discs with a moist towel while you continue with the remaining dough. One recipe will give you 30 to 40 puri's.
• Heat the frying oil in a small pot.Add one puri to test the temperature of the oil. If the oil is hot enough, the puris will puff up immediately. Cook the puris for 10 seconds per side and place them on a sieve to drain the oil. Continue with the remaining dough.
• If you don't use them straight away, store the puris in an airtight container away from moisture. Stored properly they will stay crispy for at least three days.

For the filling

• Cut the sweet potatoes in small dices and mix with the cooked, strained chickpeas. Season with the oil, salt, chilli and cumin powder and mix well.
• Place the mixture in a baking dish and roast at 190°C (375°F) for 18 minutes or until cooked. The chickpeas will turn slightly crispy and take on a roasting flavour. Set aside.

Assembling the puri chaat

• Prepare the puris first. Use your finger to crack the top of the puri leaving a small hole big enough to add the filling. Add about a teaspoon of the sweet potato and chickpea filling inside.
• Cover the top with a drop of the avocado and coriander chutney and a drop of tamarind. Place a thin layer of yoghurt on a serving plate and add the puri chaats on top.
• Next add a small amount of pickled red onions and sprinkle with the mango dices and pomegranate seeds.
• Garnish with the coriander and mint leaves.

(Recipe credit: between2kitchens.com)