Recipes, re-invented from cooking shows
Pani Puri with Gazpacho Verde
Prep. Time:
Baking Time:
Total Time:
35 minutes
10 minutes
45 minutes
Serves:
12 pieces (serves 4)
In the tense final weeks of Season 22 of Top Chef, we saw Shuai make magic happen with this dish.
Traditional Indian panipuri reimagined with a vibrant gazpacho verde as the flavored liquid, featuring gently poached shrimp and fresh cucumber relish for a clean, refreshing fusion experience.
Chef's Notes
Timing is everything: Assemble each pani puri individually and serve immediately to maintain shell crispness
Make-ahead: Gazpacho verde can be made up to 1 day ahead. Shrimp can be cooked 2 hours ahead and kept chilled. Panipuri shells can be fried up to 4 hours ahead and stored in airtight container
Serving style: Consider setting up a DIY station where guests can assemble their own for the freshest experience
Gazpacho consistency: Should be pourable but not too thin - adjust with stock or strain longer if needed
Flavor balance: The gazpacho should taste bright and fresh with a good balance of acidity and herbaceous notes
Variations
Spicier version: Add jalapeño to the gazpacho verde
Vegetarian: Replace shrimp with diced avocado or paneer
Garnish: Finish with microgreens or edible flowers for presentation
Ingredients
PANI PURI SHELLS
12 ready-to-cook panipuri shells (uncooked)
Oil for deep frying (or use microwave method)
GAZPACHO VERDE (the "pani")
2 cups cucumber, peeled and diced
1/2 cup green bell pepper, diced
1/4 cup fresh mint leaves
2 tablespoons cilantro leaves
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
3/4 cup cold vegetable stock
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 small green chili, seeded (optional, for heat)
POACHED SHRIMP
12 medium shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon sugar
Zest of 1/2 lime
1 cup water
1 bay leaf
CUCUMBER MINT RELISH
1/2 cup cucumber, finely diced
2 tablespoons red onion, minced
1 tablespoon fresh mint, chopped
1 teaspoon lime juice
Pinch of salt
Instructions
PREPARE THE PANI PURI SHELLS - FRYING METHOD (recommended)
Heat oil to 350°F (175°C) in a deep pot or fryer
Carefully drop 2-3 uncooked shells at a time into hot oil
They will puff up immediately - fry for 30-45 seconds until golden and crispy
Remove with slotted spoon and drain on paper towels
Let cool completely before storing in airtight container
MICROWAVE METHOD (alternative)
Place shells on microwave-safe plate, not touching
Microwave on high for 45-60 seconds until puffed and crispy
Let cool completely
Note: Microwaved shells may be slightly less crispy than fried
GAZPACHO VERDE (30 mins before serving)
Combine cucumber, bell pepper, mint, cilantro, lime juice, olive oil, vegetable stock, salt, pepper, and green chili (if using) in a blender.
Blend until completely smooth, about 2 minutes.
Strain through fine-mesh sieve for silky texture.
Taste and adjust seasoning. Chill for at least 30 minutes.
Transfer to a squeeze bottle or small pitcher for easy serving.
SHRIMP
Mix salt, sugar, and lime zest in a small bowl.
Toss shrimp with the mixture and let cure for 8-10 minutes only.
Rinse shrimp briefly and pat completely dry.
In a small saucepan, bring water and bay leaf to a gentle simmer.
Add shrimp and poach for 1-2 minutes until just pink and cooked through.
Remove immediately and cool on a plate. Cut each shrimp in half lengthwise.
CUCUMBER MINT RELISH
Combine diced cucumber, red onion, mint, lime juice, and salt.
Toss gently and set aside.
ASSEMBLY
Just before serving (this is crucial for crispy shells):
Arrange panipuri shells on individual plates or a large platter
Place small bowls of cucumber relish nearby
Have gazpacho verde in squeeze bottle ready
FOR EACH PANI PURI
Carefully crack a small hole in the top of the shell
Place 2 shrimp halves inside
Add a small spoonful of cucumber relish
Hand to diner immediately
TO EAT:
Guest fills the panipuri with gazpacho verde through the hole
Eat immediately in one bite
Some ingredients can be bought from us in small quantities
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