Potato & Coriander Pani Puri

Potato & Coriander Pani Puri
Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4

13 Ingredients

Number of servings
4
  • 30 puris, ready made
  • 5tablespoons tamarind paste
  • 2teaspoons cumin, divided
  • 1 bunch coriander, fresh, chopped, stalks included
  • 3tablespoons mint, fresh, chopped
  • 2.50centimeters ginger, peeled and grated
  • 1 birdseye chilli, diced
  • 1/2teaspoons asafoetida
  • 400grams potatoes, peeled, chopped into small cubes
  • 1 small red onion, peeled and diced
  • 1/2 medium lemon, juiced
  • 1tablespoons canola oil
  • 100grams pomegranate seeds

Description

Colourful and richly spiced pani puri is a traditional Indian street food dish. This one is filled with flavoursome coriander potatoes.

Method

Step 1 of 4

Add the tamarind paste, a teaspoon of cumin, half of the coriander, ginger, chilli and half of the asafoetida to a food processor and blend to a smooth paste. Tip the paste into a bowl, stir in the chopped mint leaves and pour over 400ml of water, mixing well. Chill in the fridge.

Step 2 of 4

Place the potatoes in a large pan of boiling water and cook for 8-10 minutes, until softened and drain well.

Step 3 of 4

Heat the canola oil in a large pan on medium heat and cook the rest of the asafoetida and cumin for 1 minute, add the potatoes and cook for 2 minutes, coating in the spices. Remove from the heat, stir in the diced onion, the rest of the chopped coriander including stalks and the lemon juice.

Step 4 of 4

Make a hole in the top of each puri, add the chickpea filling, pour over the pani (water) and serve immediately with pomegranate seeds on top.

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