Ingredients
Spice mixture (Panipuri masala)
- 10 grams ground cumin
- 5 grams coriander seeds
- 1 pinches dried chilli flakes
- 20 grams mango powder, (amchoor)
- 1 pinches asafoetida powder, (Hing, optional)
- 5 grams Black Peppercorn
- 1 teaspoons salt
- 1 teaspoons brown sugar
Spicy water (Pani)
- 25 grams fresh mint, (leaves only)
- 1-2 Fresh Green Chillies, (stemless and seedless) - 10 sprigs
- 1 tablespoons tamarind pulp
- 500 grams water
- 1 tablespoons lemon juice
Dough for bread balls (puri)
- 100 grams Pastry flour
- 150 grams fine wheat semolina or semolina
- 130 grams sparkling mineral water, or 120 g water and 1/2 teaspoon chemical yeast
- 0.5 teaspoons salt
Termination
- 500 grams sunflower oil, (and 1 teaspoon more for greasing)
- 1 red onion, diced in small cubes
- 25 grams chopped fresh cilantro, (10 sprigs)
- 400 grams cooked chickpeas
- 600 grams cooked and crushed potatoes
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
In a nonstick skillet, roast the cumin (without oil) for 1-2 minutes.
Put toasted cumin, coriander seeds, chilli, mango powder, asafoetida, black pepper, salt and sugar in the mixing bowl. Stir 30 sec/speed 10. Remove to a jar and set aside.
Put the mint and chili in the mixing bowl and chop 3 sec/speed 7
Add 2 tablespoons of the panipuri masala spice mixture, tamarind pulp, water and lemon juice and mix 20 sec/speed 3. Remove to a bowl and reserve in the refrigerator.
Put the flour, semolina, sparkling water and salt into the Thermomix mixing bowl, and mix 15 sec/speed 4. Remove the dough from the mixing bowl and form a ball. Put it inside a plastic bag so that it does not dry out and let stand for 20 minutes
Grease the work surface slightly with oil. With a roller, spread half of the dough until it is 2-3 mm thick. Cut circles with a ring of Ø 5-7 cm and reserve them in a plastic bag. Also extend the other half of the dough and also cut circles with the ring of Ø 5-7 cm.
Preheat the oven to 180°C (Gas Mark 4)
Heat the oil in a deep saucepan or pan and fry the puri at medium temperature on both sides (you must keep them submerged in the oil, when heated they float and swell like a balloon). Remove on absorbent paper.
Bake the fried puri at 180°C (Gas mark 4) for 10 minutes so that they are very crispy.
Make a small hole in the surface of each one and fill with the accompaniments or let the diners fill them to their liking. Serve accompanied by the bowl with the spicy water (pani), to wet the puri at the time of consumption.
Spice mixture (panipuri masala)
Spicy water (pani)
Dough for bread balls (puri)
Termination
Tip
The dehydrated mango powder (amchoor) can be found in Asian food stores.
Asafoetida is a resin from a plant widely used in Indian cuisine to flavor vegetables and legumes.
Cumin seeds are roasted to release their intense aroma and flavor.
You can serve the freshly fried puri even as sweet, sprinkled with sugar.
It can accompany with other sauces, chutneys or with cooked peeled red lentils (dal).
You can add to the dough 1 pinch of ground chili or other spices.
You can make them bigger, but you have to take into account the depth of the pot where you fry them and the amount of oil.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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