Pani Puri

One of my favorite things about traveling is trying new foods and then bringing that inspiration home to develop a recipe for all of you - which is exactly what my intentions were when we set out to find Pani Puri in Boston this Spring.

A dish I’d always dreamt of trying, but struggled to find in our home state of Montana.

And while I bought the Puri coins immediately after our trip, I tossed them in the cabinet only to occasionally stare at them like Ben Stiller does his borrowed speed-o in that iconic scene from Meet The Parents.

One part excited, but one million parts scared I wouldn’t do this beautiful recipe justice.

And while I know there’s always room to improve, I feel pretty dang good about what we’ve created here.

One of the most fun and flavorful dishes I’ve ever had - which is why I CAN’T WAIT for you to experience it, too.

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here’s what you’ll need

• Puri coins

• sweet potato

• 2 tbsp butter

• a small glug of milk

• cilantro

• 2 jalapeños, seeds removed

• 1 inch of ginger, peeled

• red onion, diced small

• chives, chopped

• 1 can of garbanzo beans

• 1/4 cup sugar

• 1 tsp cumin

• 1 tsp cayenne pepper

• 1 tsp paprika

• 2 cups water

• canola oil

• extra virgin olive oil

• Maldon salt flakes

• salt

• pepper

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here’s what you’ll need to do

Dice a sweet potato and boil until soft.
Mash with butter and a little glug of milk.
Season generously with salt and pepper, and set aside.

Meanwhile, dump a can of garbanzo beans on a sheet tray.
Drizzle with extra virgin olive oil and sprinkle with paprika, salt and pepper.
Roast at 425 degrees for 15 to 20 minutes, or until slightly crispy.
Set aside.

Blend cilantro, jalapeños, and ginger in a food processor.
Put this aromatic mix into a bowl and add water, sugar, cumin, cayenne pepper and a healthy pinch of salt.
Strain and set the liquid aside. This liquid is your Pani.

CAREFULLY heat a couple inches of canola oil in a deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.
CAREFULLY drop Puri coins into the oil until they puff up and turn golden brown.
CAREFULLY remove from oil and place on a paper towel-lined plate to cool.

Now it’s time to assemble!
Make a small hole in the top of each Puri.
Fill each one with a dollop of mashed sweet potato, crispy chickpeas, diced red onion, a sprinkling of Maldon salt and chopped chives.
When ready to eat, spoon in liquid (Pani) and enjoy in one bite.

YUM.