Yogurt CHAT Bombs
- 25m Prep Time
- 5m Cook Time
- 30m Ready In
Known in India as dahi puri, these are flavor-packed bite-sized snacks. They feature crispy puri shells filled with tamarind water, chickpeas, onion, and raita, topped with pomegranate and sev.
Ingredients
- 45 g tamarind seeds removed
- 80 g fine semolina
- 80 g plain flour
- soda water
- salt
- vegetable oil for deep frying
- 1 small red onion finely diced
- 50 g canned chickpeas drained and rinsed
- 29.6 ml Green Chilli Pickle
- 80 g Cumin Raita
- 29.6 ml pomegranate seeds
- 29.6 ml fresh coriander leaves
- 59.1 ml Sev Noodles
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.5 mg
- Iron: 2.25 mg
- Magnesium: 17.3 mg
- Phosphorus: 64.7 mg
- Potassium: 86.8 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 80 g fine semolina
- 80 g plain flour
- soda water
- salt
- 29.6 ml Green Chilli Pickle
- 80 g Cumin Raita
- 29.6 ml pomegranate seeds
- 29.6 ml fresh coriander leaves
- 59.1 ml Sev Noodles
Prepare
- 45 g tamarind, seeds removed
- vegetable oil, for deep frying
- 1 small red onion, finely diced
- 50 g canned chickpeas, drained and rinsed
Let's Cook
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Step 1.
Place the tamarind in a bowl and pour 250ml (9fl oz/1 cup) boiling water over it. Let soak for 15 minutes, then mash the tamarind with a fork to a pulp. Strain the liquid into a clean bowl and set aside.
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Step 2.
Pour 100ml (3½fl oz/scant ½ cup) boiling water over the tamarind pulp and let soak for another 15 minutes. Squeeze as much liquid as possible from the pulp into the first batch of tamarind water. Discard the pulp. (Extra tamarind water can be stored in an airtight container in the fridge for up to 2 weeks.)
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Step 3.
In a large mixing bowl, combine the semolina, plain flour, soda water, and a pinch of salt. Mix until a stiff dough forms, then knead for 5 minutes. Cover with a damp cloth and let rest for 15 minutes.
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Step 4.
Divide the dough into 40 equal portions. Roll each portion into a 4cm (1½ inch) circle as thin as possible. Place the circles under a damp cloth and let rest for another 5 minutes.
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Step 5.
Pour vegetable oil into a large non-stick frying pan to a depth of about 5cm (2 inches) and set over medium heat. To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle, float to the top, and turn light brown.
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Step 6.
Fry the pani puri in small batches for a couple of minutes. Gently press each puri with a slotted spoon until they puff up and turn golden brown. Remove and drain on paper towels. (Extra puri can be stored in an airtight container for up to 5 days.)
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Step 7.
Take 6 of the pani puri and carefully break a hole in each one large enough to hold the filling ingredients.
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Step 8.
Place 1 teaspoon of finely diced red onion into each pani puri, then add 6 chickpeas to each.
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Step 9.
Fill each pani puri about one-third full with the tamarind water. Then add 1 teaspoon of Green Chilli Pickle to each, and fill the rest with Cumin Raita.
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Step 10.
Divide the pomegranate seeds among the pani puri, then top each with a few fresh coriander leaves and a pinch of Sev Noodles. Serve immediately.
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Step 11.
Eat each chat bomb in one bite!