Ingredients

Check off ingredients as you go

For 6 people (about 30 bites)

• 1 package of pani puri (in the Asian aisle)
• 500g (1 lb) fresh salmon (previously frozen)
• 1 mango cut into small dice
• 3 tbsp fresh cilantro, chopped

For the sauce

• 1 tbsp olive oil or sesame oil
• 3 tbsp lime juice and zest
• 1 tbsp scallions (green onion, chopped)
• 1 tbsp ponzu sauce
• 1 tbsp finely chopped ginger

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

Pani puri are small crispy spheres of Indian origin, filled with a light sauce or fresh filling. You can fill them with anything (as long as it’s not too wet) - here’s a fresh version with salmon tartare.

1. In a small saucepan or deep fryer, pour in oil for frying. When the oil is hot, add 7 or 8 pani puri. They will puff up almost instantly - stir to turn them so they puff evenly on both sides. Remove with a slotted spoon and set aside on a plate.

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

3. Cut the salmon into small dice along with the mango and place in a mixing bowl, keep chilled. Wash, dry and chop the cilantro and mint.

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

5. At the last moment, pour the dressing over the salmon and mango cubes, cilantro and mint, and sesame seeds (if using). Mix well, spoon a teaspoon of tartare inside each pani puri - they’re ready!

Tips and Variations

• Most importantly, only fill the pani puri at the last moment before serving or they will lose their crispness.

• If you can’t find pani puri, you could make this recipe with phyllo dough sheets molded in small muffin tins and baked to create crispy cups.