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Pani Popper ([Punjabi, Indian])

Traditional Punjabi street food made by filling deep-fried bread with spiced potatoes and peas.

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Ingredients

Aromatics

• 2 medium onions, finely chopped
• 2 cloves of garlic, minced
• 1 inch ginger, grated

Spices

• 1 tablespoon garam masala powder
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt, to taste

Filling

• 2 large potatoes, boiled and peeled
• 1 cup peas
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon juice

Breading

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil

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Pani Popper Sauce (Mughlai)

Mix the following:

• 1 cup yogurt
• 2 tablespoons tamarind paste
• 1 tablespoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt, to taste

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Recipe Steps

1. Prepare the Aromatics and Spices

In a pan, heat 2 tablespoons of oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Cook until the onions are lightly browned.

2. Make the Filling

Add cumin powder, coriander powder, garam masala powder, salt, and cayenne pepper (if using) to the pan with the aromatics. Mix well. Add boiled potatoes, peas, cilantro, and lemon juice. Stir well.

3. Prepare the Breading

In a separate bowl, mix flour, baking powder, and salt.

4. Shape the Pani Popper

Take a small portion of the potato-pea mixture and shape it into a ball. Flatten it slightly into a disk shape. Coat the dough with the breading mixture, pressing gently to adhere.

5. Deep-Fry the Pani Popper

Heat about 2-3 inches (5-7.5 cm) of oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C). Fry the pani popper for