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...
Read more
Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask.
Want us to create a simpler version? Leave your email and we'll notify you when it's ready!
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
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
Heading 5
For this recipe, you need:
amount
cost
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
Comments, or questions, for this recipe
Add a new comment