Jazzing Up the Desi Panipuri With Whisky
Jazzing Up the Desi Panipuri With Whisky

What holds true for hot dogs and the US, tacos and Mexico, shashliks and Central Europe and shawarma and the Middle-East, holds true for panipuri and India. Panipuris are synonymous with Indian street food. They are a scrumptious dish of crispy fried flour balls, filled with a spiced mix of mashed potatoes served with a generous amount of spiced tamarind water.

Panipuris are bite-sized appetizers with the right blend of crunch, spice and mint- three key ingredients of most streetside food in India. Northern India prefers calling this snack “golgappa”, while the eastern region likes it better as “puchka”. Add a spin to this classic sub-continental fast food with a splash of whisky.

Ingredients

  • For the puri
  • 1 cup of Semolina
  • 3 tbsps. of fine wheat flour
  • 1/4th tsp. of baking soda
  • ½ tsp. of salt
  • Oil for deep-frying
  • For the paani
  • ½ cup of tamarind pulp
  • 2 cups of water
  • 2  tbsps. of roasted cumin powder
  • ½ cup of coriander leaves
  • 3 green chillies
  • 1 cup of mint leaves
  • 1 tbsp. of black salt
  • 1 tbsp. of boondi
  • 2 tbsps. of crushed jaggery
  • Whiskey of your choice- in a 1:4 proportion of whiskey:paani
  • For the stuffing
  • 2 medium boiled potatoes
  • ½ cup of boiled chickpeas
  • Salt to taste
  • Tamarind chutney
  • Green chutney
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The Process

Mix the semolina, wheat flour, salt and baking soda. Add lukewarm water and knead the dough. Keep it covered with a damp muslin cloth and keep aside for half an hour. Fashion little balls from the dough, about the size of lemons. Keep them covered with the cloth. Sprinkle some dry maida (flour) on a surface  and roll thin rotis from the dough balls. Cut them round with a cookie cutter.

Deep fry the puris. Let them cool and store them in an airtight container.

Mix the chickpeas, mashed potatoes and salt. Set aside.

Take a hand blender, grind the mint leaves and the green chillies to a smooth, fine paste. Mix all the ingredients listed for the ‘pani’ along with the paste you’ve prepared. Dissolve the jaggery in it. Add the whisky. Add spices according to taste. Take a strainer and strain the liquid to remove lumps. Chill this in the freezer for 2-3 hours.

While serving, poke a tiny hole in the puri, add some potato stuffing, tamarind and green chutney and top it off with the chilled pani.

Your unique and delicious whisky-infused panipuris are ready to be snacked on!

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