Malay-style Panipuri

Ingredients

In the Malay adaptation of Panipuri, the traditional Indian spices are complemented by the addition of Malay spices such as lemongrass, galangal, and turmeric. The filling is enhanced with the use of local ingredients like tofu and tempeh, giving it a unique Malay twist. The tamarind and mint water is infused with pandan leaves and kaffir lime leaves, adding a refreshing citrusy aroma to the dish. We alse have the original recipe for Panipuri, so you can check it out.

• For the puris: For the puris:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• Water, as needed Water, as needed
• Oil, for frying Oil, for frying
• For the filling: For the filling:
• 1 cup (200g) boiled potatoes, mashed 1 cup (200g) boiled potatoes, mashed
• 1/2 cup (100g) boiled chickpeas, mashed 1/2 cup (100g) boiled chickpeas, mashed
• 1/4 cup (60g) tofu, crumbled 1/4 cup (60g) tofu, crumbled
• 1/4 cup (60g) tempeh, crumbled 1/4 cup (60g) tempeh, crumbled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Malay curry powder 1 teaspoon Malay curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• Oil, for cooking Oil, for cooking
• For the tamarind and mint water: For the tamarind and mint water:
• 1/4 cup (60ml) tamarind pulp 1/4 cup (60ml) tamarind pulp
• 1/4 cup (60ml) mint leaves, chopped 1/4 cup (60ml) mint leaves, chopped
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon fish sauce (optional for non-vegetarians) 1 teaspoon fish sauce (optional for non-vegetarians)
• 4 cups (960ml) water 4 cups (960ml) water
• For garnish: For garnish:
• Finely chopped coriander leaves Finely chopped coriander leaves
• Finely chopped red chili Finely chopped red chili

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 9g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, salt, and baking soda for the puris. Gradually add water and knead until a smooth dough is formed. Cover and let it rest for 30 minutes.
2. 2.
   Meanwhile, heat oil in a pan and sauté the chopped onions and minced garlic until golden brown. Add the crumbled tofu and tempeh, mashed potatoes, mashed chickpeas, Malay curry powder, turmeric powder, and salt. Mix well and cook for 5 minutes. Set aside.
3. 3.
   For the tamarind and mint water, soak the tamarind pulp in 1 cup of warm water for 10 minutes. Extract the pulp and discard the solids. In a blender, blend the tamarind pulp, mint leaves, palm sugar, fish sauce (if using), and remaining water until well combined. Strain the mixture and refrigerate.
4. 4.
   Divide the rested dough into small balls. Roll each ball into a thin circle and cut out small puris using a round cutter.
5. 5.
   Heat oil in a deep pan and fry the puris until they puff up and turn golden brown. Remove from the oil and drain on a paper towel.
6. 6.
   To assemble, make a small hole in each puri and fill it with a spoonful of the prepared filling. Arrange the filled puris on a serving plate.
7. 7.
   Just before serving, pour the chilled tamarind and mint water into a serving jug. Serve the filled puris alongside the tamarind and mint water.
8. 8.
   Garnish with finely chopped coriander leaves and red chili. Enjoy the Malay-style Panipuri immediately.

Treat your ingredients with care...

• Tofu — Press the tofu to remove excess moisture before crumbling it.
• Tempeh — Steam the tempeh for 10 minutes before crumbling it to enhance its texture and remove any bitterness.
• Tamarind pulp — Soak the tamarind pulp in warm water to soften it before extracting the pulp.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the filling mixture.
• Adjust the sweetness and tanginess of the tamarind and mint water according to your preference by adding more palm sugar or tamarind pulp.
• Serve the Panipuri immediately after assembling to enjoy the crispiness of the puris.

Serving advice

Serve Malay-style Panipuri as a delightful appetizer or snack. Arrange the filled puris on a platter and pour the tamarind and mint water into individual serving jugs. Encourage guests to assemble their own Panipuri by filling the puris with the tangy and spicy filling and dunking them into the refreshing tamarind and mint water.

Presentation advice

Present the Malay-style Panipuri on a vibrant platter, garnished with finely chopped coriander leaves and red chili. Arrange the filled puris in an attractive pattern and place the serving jug of tamarind and mint water alongside. The colorful and aromatic dish will be visually appealing and enticing to the guests.