November 20, 2021 • 4 mins
If you’re feeling stuck in a rut with your cooking, try shopping somewhere new like an Indian spice shop or Asian style supermarket, your local butcher or grocer instead of a supermarket.
These crisp little chick pea shells are popular in India and I love to fill them with spiced potatoes, a tangy tamarind chutney and cooling yoghurt sauce. They’re so delightful to eat – they collapse divinely in your mouth.
Spiced potato panipuri
Makes about 15-20
300g Agria potatoes, peeled and diced 1cm pieces 2 tablespoons olive oil ½ teaspoon each cumin seeds, yellow and black mustard seeds 1 teaspoon ground turmeric ½ teaspoon ground garam masala Sea salt and ground pepper ½ cup store-bought tamarind chutney
Panipuri shells, or can use crisped pappadums
Yoghurt sauce
Decent handful mint leave, chopped
1/3 cup thick plain yoghurt
Pinch chilli flakes 2 teaspoons lemon or lime juice
Cook the potatoes in boiling salted water until just cooked but not falling apart, about 4-5 minutes. Drain well.
Heat the oil in a pan and fry the spices for 30 seconds then add the potatoes and toss to coat. Season with salt and pepper and continue cooking until potatoes are cooked through. Smash about half the potatoes with a fork to give a chunky texture. Cool.
Combine the yoghurt dressing ingredients.
Gently tap the top of the panipuri with the back of a teaspoon to make an opening for the filling. Place a spoonful of the cooled potato in each shell. Top with a little tamarind chutney then a spoonful of yoghurt sauce.
Serve immediately.
LISTEN ABOVE
These crisp little chick pea shells are popular in India and I love to fill them with spiced potatoes, a tangy tamarind chutney and cooling yoghurt sauce. They’re so delightful to eat – they collapse divinely in your mouth.
Spiced potato panipuri
Makes about 15-20
300g Agria potatoes, peeled and diced 1cm pieces 2 tablespoons olive oil ½ teaspoon each cumin seeds, yellow and black mustard seeds 1 teaspoon ground turmeric ½ teaspoon ground garam masala Sea salt and ground pepper ½ cup store-bought tamarind chutney
Panipuri shells, or can use crisped pappadums
Yoghurt sauce
Decent handful mint leave, chopped
1/3 cup thick plain yoghurt
Pinch chilli flakes 2 teaspoons lemon or lime juice
Cook the potatoes in boiling salted water until just cooked but not falling apart, about 4-5 minutes. Drain well.
Heat the oil in a pan and fry the spices for 30 seconds then add the potatoes and toss to coat. Season with salt and pepper and continue cooking until potatoes are cooked through. Smash about half the potatoes with a fork to give a chunky texture. Cool.
Combine the yoghurt dressing ingredients.
Gently tap the top of the panipuri with the back of a teaspoon to make an opening for the filling. Place a spoonful of the cooled potato in each shell. Top with a little tamarind chutney then a spoonful of yoghurt sauce.
Serve immediately.
LISTEN ABOVE
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