Puri Chaat Bites - An Indian Snack

Make this sweet-salty and tangy Indian street food at home with our fun version of crispy pani puri with a roasted sweet potato and chickpea filling, garnished with popular Indian flavour packed toppings.

Instructions

for the puri

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

for the filling

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

assembling the puri chaat

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

Puri Chaat Bites - An Indian Snack

Equipment

Ingredients

for the puri

for the filling

for the garnish

Instructions

for the puri

for the filling

assembling the puri chaat

Notes

Nutrition

Puri Chaat Bites - An Indian Snack

Equipment

Ingredients metricus customery 1x2x3x

for the puri

for the filling

for the garnish

Instructions

for the puri

for the filling

assembling the puri chaat

Notes

Nutrition

Ingredients