Ingredients Print

Check off ingredients as you go

Serves 6 (about 30 pieces)

• 1 package pani puri shells (from the Asian or Indian section)
• 500 g (1.1 lb) fresh salmon (previously frozen)
• 1 mango, cut into small dice
• 3 Tbsp chopped fresh cilantro (coriander)
• A few mint leaves

For the dressing

• 1 Tbsp olive oil or sesame oil
• 3 Tbsp lime juice plus the zest
• 1 Tbsp finely sliced scallion (spring onion)
• 1 Tbsp ponzu sauce
• 1 Tbsp finely chopped fresh ginger
• Sesame seeds

If you change the number of serving, consider adjusting cooking times!

Pani puri are little crispy spheres from India, stuffed with a sauce or a fresh filling. You can fill them with just about anything (as long as it isn’t too wet); here I’m giving you a fresh version with salmon tartare.

1. Pour enough oil for deep-frying into a small saucepan or deep fryer. When the oil is hot, add 7 or 8 pani puri. They puff up almost instantly; stir to turn them over so they puff evenly on both sides. Lift them out with a slotted spoon and set aside on a plate.

2. Using kitchen scissors or the tip of a knife, cut an opening in the top of each pani puri (as in the photo) so you can fill it.

3. Cut the salmon and the mango into small dice, put them in a bowl and keep chilled. Wash, dry and chop the cilantro and mint.

4. In a small bowl, mix the oil with the ponzu sauce, the chopped ginger and the lime juice.

5. At the last minute, pour the dressing over the diced salmon and mango, add the cilantro, mint and sesame seeds (if using). Mix well, spoon a teaspoon of tartare into each pani puri, and you’re done!

Tips and variations

• Above all, fill the pani puri only at the very last minute before serving, otherwise they lose their crunch.

• If you can’t find pani puri, you can make this recipe with brik pastry sheets (or spring roll wrappers) pressed into small muffin tins and baked in the oven to make crispy little cups.