Category
Starter
Serves
2
Ingredients
6 pani puri shells1 large red onion finely diced (approx 120g)100g tinned chickpeas (drained & rinsed)1-1/2 tsp granulated sugar1 tsp ground cumin1 tsp ground coriander3 tbsp date molasses100ml natural yoghurt4 tbsp tamarind concentrate1-1/2 tbsp dark brown sugar1/4 tsp black salt1 pomegranate seeds (to garnish)Fresh coriander chopped (to garnish)Gram flour noodles (to garnish)
Instructions
- This recipe is all about preparation, organisation & assembly,Chop the onion into a fine dice & set aside. Roughly chop the coriander & set aside. Drain and rinse the chickpeas,In a mixing bowl, combine the sugar, ground cumin and natural yoghurt. Transfer to a squeezie bottle to serve,In a small saucepan combine the tamarind concentrate, brown sugar and black salt, ground cumin (to taste) ground coriander, date molasses and splash of water. If it starts to thicken too much then loosen with water. Heat until sugar has dissolved then set aside to cool. Transfer to squeezie bottle to serve
- Break a hole in the pani puri shells big enough to get the ingredients inside, then you are ready to assemble
- Put 1 tsp of the chopped onion into the bottom of each case, then add 3 chickpeas in each shell, fill the pani puri 1/3 of the way up with the tamarind mixture and fill the remaining with yoghurt mixture
- Finish by garnishing with one pomegranate seed, fresh chopped coriander leaves & a pinch of gram flour noodles
- Eat in one bite!
