Mumbai x Thailand

Tom yum pani puri

Name: Tom yum pani puri
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 stalk bruised lemongrass; a 2 cm piece sliced galangal; 4 leaves torn kaffir lime leaves (makrut lime leaves); 2 1/2 cups chilled water; a big handful mint leaves; a big handful coriander leaves (cilantro); 2 green chilli; 1/4 cup lime juice lemon juice; 1 tsp black salt; 2 tsp sugar; 1 tsp roasted cumin powder (ground cumin); 2 medium potato; 1/2 cup moong sprouts (mung bean sprouts); 1/2 small finely diced raw mango (green mango); 1 small finely chopped onion; 2 tbsp roasted and crushed peanuts; 1 tsp chaat masala; Salt, to taste; Pani puri shells (golgappe), about 30 puris; a handful of fine sev sev

The pani took a holiday to Bangkok and came back with lemongrass and a tan.

40 minTime

8 gProtein each

hotSpice

A pani that went travelling2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

296kcalsame

8 gproteinsame

5 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Lemongrass1 stalk, bruised

Galangala 2 cm piece, sliced

Kaffir lime leaves (makrut lime leaves)4 leaves, torn

Water2½ cups, chilled

Mint leavesa big handful

Coriander leaves (cilantro)a big handful

Green chilli2

Lemon juice¼ cup lime juice

Black salt1 tsp

Sugar2 tsp

Cumin powder (ground cumin)1 tsp, roasted

Potato2 medium

Moong sprouts (mung bean sprouts)½ cup

Raw mango (green mango)½ small, finely diced

Onion1 small, finely chopped

Peanuts2 tbsp, roasted and crushed

Chaat masala1 tsp

Saltto taste

Pani puri shells (golgappe)about 30 puris

Seva handful of fine sev

Method

5 steps

1Simmer the lemongrass, galangal and lime leaves in 300 ml of the water on low heat for 8 minutes. Cool completely.
2Blend the mint, coriander and chilli with 1/2 cup water. Strain into the cooled infusion with the rest of the water, lime juice, black salt, sugar and cumin. Chill 15 minutes.
3Pressure cook the potatoes with water for 2 whistles and let the pressure release naturally. Peel and mash roughly.
4Mix the potato with the sprouts, raw mango, onion, peanuts, chaat masala and salt.
5Crack a hole in each puri, spoon in filling and top with sev. Pour the pani in at the table and eat in one go.

Serve it like this

Line filled puris on a long board, sev on top, with the green pani in a small glass jug beside them so guests pour their own.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mumbai x Thailand

Tom yum pani puri

The pani took a holiday to Bangkok and came back with lemongrass and a tan.

40 minTime

8 gProtein each

hotSpice

A pani that went travelling2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

296kcalsame

8 gproteinsame

5 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Lemongrass1 stalk, bruised

Galangala 2 cm piece, sliced

Kaffir lime leaves (makrut lime leaves)4 leaves, torn

Water2½ cups, chilled

Mint leavesa big handful

Coriander leaves (cilantro)a big handful

Green chilli2

Lemon juice¼ cup lime juice

Black salt1 tsp

Sugar2 tsp

Cumin powder (ground cumin)1 tsp, roasted

Potato2 medium

Moong sprouts (mung bean sprouts)½ cup

Raw mango (green mango)½ small, finely diced

Onion1 small, finely chopped

Peanuts2 tbsp, roasted and crushed

Chaat masala1 tsp

Saltto taste

Pani puri shells (golgappe)about 30 puris

Seva handful of fine sev

Method

5 steps

1Simmer the lemongrass, galangal and lime leaves in 300 ml of the water on low heat for 8 minutes. Cool completely.
2Blend the mint, coriander and chilli with 1/2 cup water. Strain into the cooled infusion with the rest of the water, lime juice, black salt, sugar and cumin. Chill 15 minutes.
3Pressure cook the potatoes with water for 2 whistles and let the pressure release naturally. Peel and mash roughly.
4Mix the potato with the sprouts, raw mango, onion, peanuts, chaat masala and salt.
5Crack a hole in each puri, spoon in filling and top with sev. Pour the pani in at the table and eat in one go.

Serve it like this

Line filled puris on a long board, sev on top, with the green pani in a small glass jug beside them so guests pour their own.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tom yum pani puri

Make it your way

Ingredients

Method

Tom yum pani puri

Make it your way

Ingredients

Method

Make it a meal