Thai Pani Puri

Ingredients 

• Puffed puris as required 

Pani

• ½ cup coriander leaves
• 10-12 coriander roots cleaned and washed
• 3-4 kaffir lime leaves
• 1½ inches galangal slicec
• 2-3 green chillies
• 3 teaspoons roasted cumin seeds
• 4 teaspoons coriander seeds
• 1 teaspoon white peppercorns
• Sea salt to taste
• 1 teaspoon black salt (kala namak)
• 4 teaspoons palm sugar
• 1 kaffir lime
• 1 tablespoon lemon juice
• Ice cubes as required

Filling

• ½ cup raw papaya shredded
• 1 small tomato thinly sliced
• 1 spring onion cut into thin strips
• 3 tablespoons bean sprouts
• 2½ teaspoons brown sugar
• A pinch of sea salt
• 1 fresh red chilli
• 1 teaspoon tamarind paste
• 1 teaspoon soy sauce
• 2 tablespoons roasted peanuts
• ½ lemon
• 1 tablespoon lemon juice

Method

1. To make the filling, put brown sugar, sea salt, chopped fresh red chilli, tamarind paste, soy sauce and roasted peanuts in a mortar, squeeze the juice of ½ lemon juice in it and pound the mixture coarsely.
2. Add raw papaya, tomato, spring onion and bean sprouts and mix well. Add l tbsp lemon juice and mix well.
3. To make the Thai flavoured water, put coriander leaves, coriander roots, kaffir lime leaves, galangal, green chillies, roasted cumin seeds, coriander seeds, white peppercorns, sea salt, black salt, palm sugar zest of kaffir lime, lemon juice, some ice cubes and 1½ cups water in a blender jar and blend finely. Strain the mixture into a bowl. Add ice cubes, mix and transfer it into a jug.
4. To serve, make a hole in the centre of the puri, put a little filling mixture in it, pour some pani and serve immediately. Make more pani puris similarly.