Ingredients Print

Check off ingredients as you go

Serves 6 (about 30 bites)

• 1 package pani puri shells (from the Asian or Indian aisle)
• 500 g (1.1 lb) good-quality fresh tuna
• 1 mango, cut into small dice
• 3 Tbsp chopped fresh cilantro (coriander)
• 3 Tbsp chopped fresh mint
• 2 Tbsp lime juice
• 2 Tbsp sesame seeds (optional)

For the sauce

• 1 Tbsp sesame oil
• 30 ml (2 Tbsp) lime juice, plus the zest
• 1 Tbsp chopped scallion (or shallot)
• 15 ml (1 Tbsp) soy sauce
• 1 Tbsp chopped fresh ginger

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

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

1. Pour a deep layer of oil 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 near the top of each pani puri (as in the photo) so you can fill it.

3. Cut the tuna 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 sesame oil with the soy sauce, chopped ginger and lime juice.

5. At the last minute, pour the sauce over the tuna and mango cubes, add the cilantro, mint and sesame seeds (if using). Mix well, spoon a teaspoon of tartare into each pani puri, and it’s ready!

Tips and variations

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

If you can’t find pani puri, you could 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.