My all-time favorite Indian food is this dish. I’ve had it twice this week and had about 25-30 with each sitting which is next to nothing for the average PP fiend. Tap into the center of one of the crunchy puffy puris, stuff it with a black salt spiced yam and black chick pea mash, bob the vessel into a bowl of spicy but refreshing icy mint water and submerge it into the lake of green, dollop with tamarind-date chutney, then gently pop the whole thing into your mouth. It’s a combination of flavors and textures (water in dough?) that most would say wouldn’t work. Yet they work so well: spicy, sweet, sour, cooling, liquid, crunchy, nutty, savory, satiating. My all-time favorite. Found on the streets of India in virtually every region. And in the homes of many Indian-American cooks.
MY CLASS SCHEDULE AND MORE:
Search the Shef’s Kitchen Site
- RT @yuyoaustin: "You don't know how long I've been waiting for a good Peruvian restaurant to open in Austin."… instagram.com/p/BNCmesaAI9B/ 3 days ago
- RT @sjhenrywriter: Class act: Meryl Streep uses her moment of honor to keep hope alive, shout out to immigrants everywhere & stress the imp… 1 week ago
- Even the seeds on this stuffed pretzel were good. #happyhour @barleyswine @ Barley Swine instagram.com/p/BO6Um67jsuv/ 2 weeks ago
My First TV Cooking Demo and Appearance!