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Pan Puri with Mint Cilantro Sauce

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Pan Puri with Mint Cilantro Sauce

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Pan Puri with Mint Cilantro Sauce


Submitted by Chef Andy Stewart

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 Tunisian Harissa 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 water
    • salt

    Directions

    Step 1. 

    Prepare a deep fryer for 350-degree frying.  Whisk together whole wheat and semolina flours.  Add lemon juice and Fustinis Sicilian Lemon Balsamic Vinegar 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 with some of the filling.  Serve with Mint Cilantro Dipping Sauce.


    Step 2.  FIlling

    Mix all ingredients together and season with salt and sugar.


    Step 3.  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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