Mister Mao’s Pani Puri

steps

Make the Potato Masala Filling and Pani

1. Fry the pani puri shells in a neutral oil. Once they have cooled, open them by lightly tapping with the backside of a spoon.
2. Sauté urad dal until toasty and nutty.
3. Add black mustard and cook until it sputters, remove from heat.
4. Add cumin, asafoetida, dried lime, black salt, and chili powder.
5. Add cooked chickpeas and potatoes and salt. Mash together into a filling. Allow to cool and put into a piping bag.
6. Pipe the filling into the toasted pani puri shells.

Make the Fire Water

1. Blend ingredients together with the ice water. Strain through a mesh strainer. Add the remaining quart of water to the mix. The fire water should be refreshingly spicy, slightly sweet tart from tamarind + citric acid.

Assemble the Pani Puri

1. Place a few fried chickpeas at the bottom of the shells to give them volume.
2. Pipe (or spoon) the potato masala into the pani shells, filling about ¾ of the shell. Press the mixture in so it remains compact.
3. Drizzle the tamarind chutney into the shells to fill in the gaps.
4. Add one slice of strawberry per pani shell and top with micro cilantro.
5. Serve with fire water for dipping and drizzling.