pani puri revolution

Spiced couscous pani puri with bloody mary cocktail

Pani purine of the most popular street foods in India, only the name pani puri is enough to flood your mind with happy memories of sharing a plate with a beloved friend!
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Course: Appetizer
Cuisine: Fusion, Indian
Keyword: Pani puri
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Calories: 821kcal
Author: Sumith Babu
Cost: £10

Ingredients

Spiced couscous

  • 175 gms couscous
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 300 ml vegetable stock
  • 100 gms cherry tomato halved
  • 50 gms raisins
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 1 small bunch coriander leaves finely chopped

Orange juice pani

  • 1 1/2 cup orange juice
  • 1/4 tsp roasted cumin powder
  • 1 tsp pani puri masala
  • 2 tsp mint leaves chopped
  • 2 tsp lemon juice
  • 1/4 tsp amchur powder
  • salt (to taste)

Tamarind chutney

  • 200 gms tamarind seeded
  • 2 cups sugar
  • 2 cups boiled water
  • 1 1/2 tsp roasted ground cumin seeds
  • 1 tsp black salt
  • 1 tsp red chilli powder
  • 1 tsp ground black pepper
  • 1/2 tsp ginger powder
  • salt (to taste)

Bloody mary cocktail

  • ice cubes
  • 4 ounce tomato juice
  • 1 1/2 ounce vodka
  • 1/4 ounce lemon juice (fresh)
  • 4 dashes hot pepper sauce (tabasco sauce)
  • 2 dashes worcestershire sauce
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 celery stack (for garnish)

Instructions

Preparation for spiced couscous

  • Mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.


  • Mix tomatoes and raisins into couscous, fork in the lemon juice, oil and coriander. Pile onto puris and garnish with mint leaves


  • rack the puri with a spoon and fill in the spiced couscous, add panis of your choice and serve immediately.



Preparation for orange juice pani

  • Combine all ingredients together and orange pani is ready to serve.



Preparation for tamarind chutney

  • Break the tamarind into small pieces and soak in boiling water for one hour.



  • Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp.



  • Add sugar to the pulp.



  • Mix well and add the remaining ingredients.



  • Add more sugar, salt or pepper as needed.



Preparation for bloody mary cocktail

  • Fill a short glass with ice. Set aside. Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled short. Garnish with a celery stalk.



Nutrition

Calories: 821kcal | Carbohydrates: 191g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 954mg | Potassium: 855mg | Fiber: 7g | Sugar: 139g | Vitamin A: 939IU | Vitamin C: 63mg | Vitamin E: 1mg | Calcium: 82mg | Iron: 4mg