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 most loved Indian street snacks, especially popular at roside stalls. People enjoy it on ir way to work or any time of day as a go-to refreshment. This salty Indian snack, for being a favourite it! Just like hearts of fans leap with excitement at mention of Panipuri.

INGREDIENTS

For 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 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 garnish

• 6 tablespoon plain yoghurt
• 2 tablespoon avoco 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 puri

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

For filling

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

Assembling puri chaat

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

(Recipe credit: between2kitchens.com)