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Indian Panipuri with Tomatoes

5

30 min

Indian Panipuri with Tomatoes

Indian Panipuri with Tomatoes Photo 1

Time

30 min

Serving

6 persons

Calories

213

Rating

5.00★ (1)

Cuisine

Indian
Author: Antonina Blum

Today, a little bit of Indian cuisine. Cooking the famous stuffed panipuri! The recipe is very simple and very interesting, be sure to try to cook! The filling will be of chickpeas and tomatoes.

Ingredients

  • semolina: 200 g
  • wheat flour: 40 g
  • salt: 0.5 tsp
  • Hot boiling water: 125 ml
  • tomatoes: 2 piece
  • chickpea: 150 g (cooked)
  • onion: 1 piece
  • oil: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Prepare ingredients.

    Indian Panipuri with Tomatoes Photo 2
  2. Roll out into a thin layer (2-3 mm).

    Indian Panipuri with Tomatoes Photo 3
  3. Cut out not big circles ( 4.5 cm, small).
    Indian Panipuri with Tomatoes Photo 4
  4. Fry in hot vegetable oil on both sides until light golden.

    Indian Panipuri with Tomatoes Photo 5
  5. Prepare the ingredients for the stuffing.

    Indian Panipuri with Tomatoes Photo 6
  6. Chop the tomato fillet into small cubes. Chop the tomato fillet into small cubes, add onion (finely chopped) pre-marinated in lemon juice. All combine in a cup, add salt, pepper and herbs to taste.

    Indian Panipuri with Tomatoes Photo 7
  7. In a crispy panipuri make a small hole, add a few peas of chickpea and a teaspoon of salsa sauce.

    Indian Panipuri with Tomatoes Photo 8
  8. Indian panipuri with salsa sauce is ready!

    Indian Panipuri with Tomatoes Photo 9

History of the Indian Panipuri with Tomatoes:

Panipuri, also known as golgappa or pani ke bataashe, is a popular street food in India, originated in northern India, and is now available all over the country. This snack consists of a small hollow fried crispy ball filled with spiced potatoes, onions, chickpeas or lentils, and water or tangy tamarind juice. In this recipe, we will be using tomatoes and chickpeas as a filling.

Tips and Tricks for Indian Panipuri with Tomatoes Recipe:

  1. Semolina and wheat flour should be mixed properly to avoid lumps in the dough.
  2. Add hot water to the dough to make it soft and pliable.
  3. Let the dough rest for at least 30 minutes to get a better texture.
  4. While frying panipuri, keep the oil temperature high.
  5. Chop the tomatoes and onions finely to get a good texture and flavor of the filling.
  6. You can also add green chilies to make the filling spicier.

Tips for presenting the dish:

  1. Serve the panipuri with the chickpea and salsa filling in a platter.
  2. You can also serve the filling in separate bowls to let your guests fill their panipuri themselves.
  3. Garnish the panipuri with fresh coriander leaves and sprinkle of chaat masala.
  4. Serve it fresh and hot to enjoy the crispiness of the outer shell.
  5. You can also serve it with sweet tamarind chutney if you want some sweetness in your panipuri.

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