By Ujjainee Roy
November 7th, 2023
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TV personality and gol gappa-lover Padma Lakshmi has done it again! After debuting an iconic gol gappa fountain last year, the ex-supermodel served a quirky mint pani puri at her recent Diwali bash, made by Chef Vijay Kumar. Here's breaking down the recipe
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1 1/4 cups cold water 1/2 cup mint leaves 1/2 cup fresh cilantro leaves 2 tablespoons chopped unripe green mango 1 1/2 teaspoons chopped serrano chile 1 teaspoon fresh ginger 1/2 teaspoon chaat masala 1/4 teaspoon granulated sugar 1/4 teaspoon bhuna jeera Pinch of kala namak
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1 small potato, peeled and cut into 1/2-inch pieces 3/4 cup drained and rinsed chickpeas 1/4 cup fresh cilantro 1 tablespoon chaat masala 1/2 teaspoon Kashmiri chilli powder 1/4 teaspoon fine sea salt
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Bring the potato pieces to a boil in a saucepan over high. Reduce heat to medium-low, and simmer for 8 to 10 minutes until they're tender
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After draining the potatoes, place them in a large bowl and let it cool for 15 minutes. Add chickpeas, cilantro, chaat masala, chilli powder, and salt; stir and mash coarsely
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Heat 1 1/2 inches of oil in a Dutch oven. Drop 6 pani puri coins into hot oil. Fry until each pain puri is golden brown and fluffed up
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Transfer to a baking sheet lined with a paper towel. Fill the fried pain puris with 1 tablespoon filling. Arrange on a platter.
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Stir spicy mint water in a small pitcher and serve
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