Jazzing Up the Desi Panipuri With Whisky

What holds true for hot dogs and the US, tacos and Mexico, shashliks and Central Europe and shawarma and the Middle-East, holds true for panipuri and India. Panipuris are synonymous with Indian street food. They are a scrumptious dish of crispy fried flour balls, filled with a spiced mix of mashed potatoes served with a generous amount of spiced tamarind water.

Panipuris are bite-sized appetizers with the right blend of crunch, spice and mint- three key ingredients of most streetside food in India. Northern India prefers calling this snack “golgappa”, while the eastern region likes it better as “puchka”. Add a spin to this classic sub-continental fast food with a splash of whisky.


    For the puri:
  • 3 tbsps. of fine wheat flour
  • 1/4th tsp. of baking soda
  • ½ tsp. of salt
  • Oil for deep-frying
  • For the paani:
  • ½ cup of tamarind pulp
  • 2 cups of water
  • 2  tbsps. of roasted cumin powder
  • ½ cup of coriander leaves
  • 3 green chillies
  • 1 cup of mint leaves
  • 1 tbsp. of black salt
  • 1 tbsp. of boondi
  • 2 tbsps. of crushed jaggery
  • Whiskey of your choice- in a 1:4 proportion of whiskey:paani
  • For the stuffing:
  • 2 medium boiled potatoes
  • ½ cup of boiled chickpeas
  • Salt to taste
  • Tamarind chutney
  • Green chutney
  • 1 cup of Semolina

The Process

Mix the semolina, wheat flour, salt and baking soda. Add lukewarm water and knead the dough. Keep it covered with a damp muslin cloth and keep aside for half an hour. Fashion little balls from the dough, about the size of lemons. Keep them covered with the cloth. Sprinkle some dry maida (flour) on a surface  and roll thin rotis from the dough balls. Cut them round with a cookie cutter.

Deep fry the puris. Let them cool and store them in an airtight container.

Mix the chickpeas, mashed potatoes and salt. Set aside.

Take a hand blender, grind the mint leaves and the green chillies to a smooth, fine paste. Mix all the ingredients listed for the ‘pani’ along with the paste you’ve prepared. Dissolve the jaggery in it. Add the whisky. Add spices according to taste. Take a strainer and strain the liquid to remove lumps. Chill this in the freezer for 2-3 hours.

While serving, poke a tiny hole in the puri, add some potato stuffing, tamarind and green chutney and top it off with the chilled pani.

Your unique and delicious whisky-infused panipuris are ready to be snacked on!

The Whiskey Smash – Difference Without a Distinction?

There are few summer whiskey cocktails that match up to the refreshing Whiskey Smash. This delicious concoction has all the right elements, and in the right quantities which made it an instant hit more than a century ago when it was first invented.The Whiskey Smash is said to have been first developed and published in a ‘Bartenders Guide’ long ago in 1887, by a man known as Jerry Thomas. Very little about the cocktail is known from thereon, of course except for the fact that it is hard to stop at one when you’re having a Whiskey Smash.In fact, the recipe is so perfectly tuned to appeal to drinkers universally that it has proved to be comfortably adaptable even when the base spirit is switched out for something else. Yet none match up to the absolute delight that it conjures when prepared with whiskey. The sourness of lemons meet the sweetness of sugar, and the warmth of whiskey mingles with fresh zing of mint leaves for a symphony orchestra of flavours that beat the heat in style.The ingredients are simple, and so is the preparation for this sublime whiskey based cocktail, and we suggest you stock up on the ingredients because you are certainly going to be making a lot of these.

Learn Recipe


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