.png)
Mexican Pani Puri – By Dr. Chef Kumaresan
Experience the zesty twist of Mexican flavors with Dr. Chef Kumaresan's innovative take on Pani Puri.
Ingredients:
- Poori - 8 nos.
Water Making:
- Tobasco Sauce - 5 ml
- Chat Masala - 1/2 tsp
- Jeera Powder - 1/2 tsp
- Jaljeera Powder - 1/2 tsp
- Black Salt - 5 pinch
- Sweet Chilli Sauce - 50 ml
- Siracha Sauce - 10 ml
- Water - 100 ml
- Ice Cubes - 10 nos. (if needed)
Filling:
- Sweet Corn - 50 gm
- Jalapenos - 5 nos.
- Onion - 50 gm
- Capsicum - 50 gm
- Mayonnaise - 25 gm
- Coriander - 2 sprigs
- Jeera Powder - 1/2 tsp
- Salt - As required
- Olives - 10 nos.
Method:
1. In a bowl, combine all the water-making
ingredients. Mix well and strain. Chill in the fridge.
2. For the filling, crush the sweet corn and finely
chop the onion, capsicum, olives, jalapenos, and coriander.
3. In a fresh bowl, mix all the vegetables together.
Add jeera powder, salt, and mayonnaise. Mix slowly until well combined.
4. Take a poori, make a hole, and fill it with the
Mexican masala. Serve separately with chilled Mexican water.
Commercials
More Posts
