Pani Puri Bonbons
Serves 10
Directions
- 1Mix flour and water to form a dough. Roll it out thinly, cut into circular discs, and bake.
- 2Blend fresh mint, coriander, lime juice, tamarind paste, and cumin seeds. Strain the mixture into a bowl and stir in black salt.
- 3Pour the mixture into a sphere silicone mold and freeze solid.
- 4Melt cocoa butter in the microwave. Dip the frozen pani spheres into the melted cocoa butter and let them set.
- 5Cook the frozen black currants in a pan until reduced to a thick paste.
- 6Whisk the yogurt with the black currant paste, adding chaat masala and sugar if desired.
- 7Assemble the bonbons by placing a dollop of the yogurt mixture onto the baked puri discs, then top with a cocoa butter-coated pani sphere.
- 8Garnish with pomegranate seeds and a small mint sprig before serving.
Ingredients
- 1 cup flour
- 1/2 cup water
- 1 bunch fresh mint leaves
- 1 bunch fresh coriander leaves
- 2 whole lime juice
- 1 tbsp tamarind paste
- 1 tbsp cumin seeds
- 100 g cocoa butter
- 1 tsp black salt
- 1 cup frozen black currants
- 1 cup greek yogurt
- 1 tsp chaat masala (optional)
- 1/2 tsp sugar (optional)
- for garnish pomegranate seeds (optional)
- for garnish mint sprigs (optional)
Equipment
blenderstrainersphere silicone moldpanwhiskrolling pin
Tips
- Use pure cocoa butter only; regular butter or white chocolate will not work.
- Freeze the pani spheres until completely solid before dipping in cocoa butter.
- Double coat the spheres with cocoa butter for a sturdier shell.
- After dipping the sphere in cocoa butter, hold for 5–10 seconds to allow the shell to form.
- Use parchment paper or a silicone mat when working with bonbons to prevent sticking.
- Do not overheat the cocoa butter; microwave for 2 minutes and let cool slightly before dipping.
- Store coated bonbons in an airtight container in the fridge and assemble on the puri discs just before serving.
