Pan Puri with Mint Cilantro Sauce
Pan Puri with Mint Cilantro Sauce
Submitted by Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
- 1 pound whole wheat flour
- 8 ounces Semolina flour
- 1 tablespoon fresh lemon juice
- splash Fustini's Sicilian Lemon balsamic
- water as needed
- salt
- all-purpose flour as needed
Filling
- 1/2 cup garbanzo beans, finely chopped
- 2 large Yukon Gold potatoes, cooked to just fork tender and finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon tamarind
- 1 tablespoon Fustini's Cayenne Crush olive oil
- 1/4 teaspoon red chili powder
- 1/4 teaspoon ground cumin
- salt and sugar to taste
Mint Cilantro Dipping Sauce
- 1 jalapeno, seeded
- 1 bunch mint
- 1/2 bunch cilantro
- 1 teaspoon grated ginger
- 1/4 cup brown sugar
- 1/2 teaspoon red chili powder
- 1 tablespoon Fustini's Mango balsamic
- 1-2 cups of water
- salt
Directions
- Prepare a deep fryer for 350-degree frying. Whisk together whole wheat and semolina flours. Add lemon juice and balsamic and mix. Add enough water to form a dough. Season with a little salt and pour onto a work surface dusted with flour. Knead dough until smooth - 5 minutes. Wrap in plastic wrap and let rest for 30 minutes. Roll out to 1/4 inch and cut out 1 1/2 inch circles. Fry in hot oil until puffed and golden brown. Cut a small hole in the top of each Pani Puri and stuff it with some of the filling. Serve with Mint Cilantro Dipping Sauce.
- To prepare the filling, mix all ingredients together and season with salt and sugar.
- To make the Mint Cilantro Dipping Sauce: Place all ingredients into a blender with enough water to cover. Process until smooth. Press through a fine-mesh strainer and season with salt.
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