Keyword: Kaki fruit, Pani puri, Persimmons, Persimon, Sharon fruit
Servings: 10
Equipment
Deep Fryer or frying pan
Kitchen paper
Ingredients
To make the pani puri shells
60gfine semolina
20gplain flour
25 mlwater
Pinchsea salt
500mlvegetable oil
To make the potato filling
1kilopotatoes, boiled whole with a pinch of salt
4tbspsvegetable oil
1/2red onion, chopped finely
1tspblack mustard seed
1tbspcumin
1tbspchaat masala
1clovegarlic, minced
big pinchcoriander leaves, chopped
1/2lime, juiced
To make the tamarind/persimon 'water'
1persimon, sliced, salted for 12 hours
1tbspTamarind paste or pulp (mixed with water 1:1)
1tbspkimchi juice
1tspsugar
1/2green chilli, thinly sliced
1tspsalt
1pinchkala nemak, black salt
To make the mint chutney
1bunchfresh mint, picked
1bunchfresh coriander leaves, picked
1green chilli
2cmginger, peeled, minced
1lime, juiced
3tbspcaster sugar
1tspchaat masala powder
1/4tspkala nemak (black salt)
To garnish
handfulpomegranate seeds
handfulfinely diced persimons
handfulfresh coriander leaves, chopped
Instructions
To make the pani puri shells
Mix the semolina, flour, salt and water. Knead well. This should be quite a dry dough. Wrap in cling film. Leave to rest at for half an hour.
Roll out the semolina dough thinly. Use a cutter (3cm diameter) or glass to cut out the circles.
Prepare a deep fryer or saucepan/frying pan with vegetable oil. Bring to 180ÂșC.
Fry the semolina circles, 4 or 5 at a time, in the fryer until they puff up. Then flip over and fry until lightly golden on both sides. Leave to drain on kitchen paper. 10% won't puff up. Just eat them.
To make the potato filling
Boil the potatoes whole in their skins in salted boiling water. Drain and skin.
Heat up the oil in a frying pan/wok. Add the onions.
Add black mustard seeds/cumin/garam masala/garlic to the oil. Make sure nothing burns.
Stir in the potatoes, the lemon juice, the coriander. Continue to fry gently together until fragrant.
Remove from the heat and when cool enough to handle, make tiny chickpea sized balls of potato. Set aside.
To make the tamarind/persimon 'water'
Salt the sliced persimon generously and leave to ferment for 12 hours
Use the juice from the persimon and mix with the tamarind.
Add kimchi juice if you have it, this adds a sour fermented flavour.
Add sugar, green chilli, salt and black salt. You will end up with a tamarind and persimon water. Set aside.
To make the mint chutney
Put all the ingredients in a blender and whizz it up. As it heats up in a Vitamix/Thermomix type blender, the black turns back to green. Set aside.
To assemble
Punch a whole in the top of the puri, press a little ball the size of a chick pea of the potato mixture into the puri shell. Scatter with coriander leaves, persimmon dice and pomegranate seeds. Spoon some of the persimon tamarind water and mint chutney inside and serve quickly. If left too long they will lose their crunch.