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Crispy puris stuffed with beansprouts, boondi and spiced water. These delicious little morsels are one of India’s most popular street foods. This recipe uses ready-made puris so they’re quick and easy to put together.
Method
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Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate.
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Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste)
