Pani Puri

Pani Puri

Source:
Maneet Chauhan
At Vermilion
New York City

Yield: 1 serving

Ingredients:

Garbanzo Stuffing (Yield 1 cup):
Mint-cilantro Dipping Sauce (Yield 5 cups):

Directions:

  1. Combine flour, semolina, lemon juice, salt and water and knead for 5 minutes, or until smooth. Wrap dough in plastic and rest for 1/2 hour. Roll dough into a ball then, working on oiled surface, roll to very thin. Cut into seven 2 and 1/2-inch diameter rounds. Reserve between clean, damp kitchen towels.
  2. In 350°F oil, fry dough in batches until puffed, browned and crisp. Using a slotted spoon, transfer to paper towel to cool and drain.
  3. Cut small opening in shell, fill with 1/2 ounce garbanzo stuffing. Plate; serve with mint-cilantro dipping sauce.
  4. **NOTE: Alternatively, pastry puffs may be used**
Garbanzo Stuffing:
  1. Boil garbanzos in well-salted water until soft. Drain. Mix with remaining ingredients and reserve.
Mint-cilantro Dipping Sauce:
  1. Puree all ingredients in blender. Reserve.