Masterchef Special Pani Puri Bonbons

173Min

12Servings

95Cal

MediumLevel

Vegetarianvegetarian

#amuse-bouche#fine-dining#street-food#diwali#viral

Equipment

Blender

Mixing bowl

Microwave

Plate

Parchment paper

Ingredients

Spicy Pani

mint leaves (fresh)

20 g

cilantro leaves (fresh)

15 g

green chili (fresh)

2 pcs

tamarind paste (fresh)

30 g

cumin seeds (ground)

5 g

black pepper (ground)

2 g

salt

5 g

water

200 ml

Cocoa Butter Shell

pure cocoa butter

200 g

Assembly

plain yogurt (chilled)

100 g

papdi (crisp)

12 pcs

Instructions

Prepare spicy pani

Blend fresh herbs, spices and tamarind into a vibrant, spicy green water.

10 min

Make pani spicier than usual because yogurt is sweet and tart

Freeze pani into cubes

Pour pani into ice-cube trays and freeze until solid.

120 mintimer 120 min

Cubes must be completely frozen before dipping

Melt cocoa butter

Gently melt pure cocoa butter until liquid, then cool slightly.

3 minLow heattimer 2 min

Do not overheat cocoa butter; let it cool slightly before dipping

Coat frozen pani cubes

Dip frozen pani cubes in melted cocoa butter, hold 5-10 seconds to set, then double-coat if needed.

20 min

Work in small batches, keeping remaining cubes in freezer

Chill bonbons

Place finished bonbons on parchment and chill until ready to serve.

15 mintimer 15 min

Serve on papdi

Place a chilled bonbon on each papdi, top with a spoonful of yogurt, and serve immediately.

5 min

Assemble just before serving so bonbons burst with chilled pani

Original recipe

InstagramRecipe by @okaysimrann

Storage

Fridge: 2 days

Reheat: Not needed

Store coated bonbons in an airtight container in the fridge; assemble on papdi just before serving

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