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street food: Pani puri
a few days ago I was wandering the aisles of a South-Asian grocery store that just opened right across the street from my workplace, and my heart jumped when I saw a bag of fat little puris: time for some pani-puri! Here is a street food that is wildly popular all over India although it might be called by different names; gol-gappa in Northen India, puchka in Bengal, and pani-puri in Maharashtra. Pani-puri literally translates as "water-puri" which in itself does not sound too appetizing, but here is what it is. A firm semolina dough is rolled into little "puris" and deep fried into plump tiny hollow balls. You take one of these puris, press your thumb into one side (one side of the puri is always more fragile than the other, and a little experience will tell you which is which, so you can pierce the right side) to make a little opening, and then proceed to stuff the puri with one of several fillings. Then you ceremoniously dunk the puri into a spicy watery chutney and stuff the dripping puri into your mouth, where it explodes into a crispy-spicy treat. In most cases, it is fiery enough that tears spring to your eyes, and in that almost-masochistic moment you know that you are addicted to pani-puri.
OK then. The first requirement for a pani-puri session is good puris: perfectly puffy and crispy and intact balls. Although I have a recipes for making these at home, I find it easier to just buy the puris and then take it from there. The puris do have a long shelf-life in the store, but that often means that when you bring them home, they are just a tad stale-tasting and not quite crispy. That will utterly ruin the pani-puri experience, so here is a tip for freshening puris: Heat the oven to 300 degrees F. Place the puris on a baking sheet, not touching each other. Bake the puris for 5-7 minutes (they will sizzle slightly). Cool for 5 minutes, and voila, you have fresh-tasting, crisp puris.
No one eats pani-puri as a health food (unfortunately) but other than the fried puris, my recipe consists of good healthy eats: the stuffing is sprouts and bits of boiled potato, with an optional addition of whipped yogurt, and the chutney is made with fresh herbs and ginger. Ordinarily, one might make a whole array of different chutneys, one spicy, one sweet and so on. I simplified the process by making a single chutney that contains all the different flavor components.
OK then. The first requirement for a pani-puri session is good puris: perfectly puffy and crispy and intact balls. Although I have a recipes for making these at home, I find it easier to just buy the puris and then take it from there. The puris do have a long shelf-life in the store, but that often means that when you bring them home, they are just a tad stale-tasting and not quite crispy. That will utterly ruin the pani-puri experience, so here is a tip for freshening puris: Heat the oven to 300 degrees F. Place the puris on a baking sheet, not touching each other. Bake the puris for 5-7 minutes (they will sizzle slightly). Cool for 5 minutes, and voila, you have fresh-tasting, crisp puris.
No one eats pani-puri as a health food (unfortunately) but other than the fried puris, my recipe consists of good healthy eats: the stuffing is sprouts and bits of boiled potato, with an optional addition of whipped yogurt, and the chutney is made with fresh herbs and ginger. Ordinarily, one might make a whole array of different chutneys, one spicy, one sweet and so on. I simplified the process by making a single chutney that contains all the different flavor components.
