Thai-Inspired Pani Puri: A Fusion Delight - By Chef Kumaresan Gokulanathan

This Thai-style Pani Puri is a delightful fusion of Indian street food with Thai flavors. Crispy puris are filled with a shrimp and vegetable mix, and served with a tangy coconut-chilli water for a refreshing twist.

Ingredients:

For the Puri:

- All-Purpose Flour - 2 cups

- Cornstarch - ½ cup

- Salt - ¼ tsp

- Sugar - ¼ tsp

- Lukewarm Water - ½ cup

- Vegetable Oil - For frying           

For the Thai-Inspired Filling:

- Cooked and Mashed Shrimp - ½ cup

- Mixed Vegetables (Carrots, Corn, Peas) - ½ cup

- Chopped Fresh Cilantro - ¼ cup

- Chopped Fresh Mint Leaves - ¼ cup

- Fish Sauce - 2 tbsp

- Lime Juice - 1 tbsp

- Palm Sugar - 1 tbsp

- Finely Chopped Thai Bird’s Eye Chillies - 1-2 Nos.

- Salt - To taste

- Pepper - To taste           

For the Pani (Dipping Liquid):

- Tamarind Paste - 1 cup

- Water - 1 cup

- Fish Sauce - ¼ cup

- Lime Juice - ¼ cup

- Coconut Milk - 50 ml

- Palm Sugar - 2 tbsp

- Finely Chopped Thai Bird’s Eye Chillies - 1-2 Nos.

- Salt - To taste

- Pepper - To taste

Instructions:

1. In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and sugar. Gradually add lukewarm water, kneading until a smooth dough forms. Cover the dough and let it rest for 30 minutes.

2. Divide the dough into small balls and roll each into thin circles. Heat vegetable oil in a deep pan and fry the circles until they puff up and turn golden brown. Drain on paper towels.

3. In a bowl, mix the cooked and mashed shrimp, mixed vegetables, cilantro, mint, fish sauce, lime juice, palm sugar, chopped chillies, salt, and pepper.

4. Fill each puri with a spoonful of the shrimp and vegetable mixture.

5. In a bowl, mix the tamarind paste, water, fish sauce, lime juice, coconut milk, palm sugar, chopped chillies, salt, and pepper.

6. Serve the filled puris with the prepared pani. Dip the puris into the pani and enjoy!