We were lucky enough to get our hands (or should we say fingers!) on Woolf’s Kitchen’s Tamarind Ketchup.
Sweet and tangy with a hint of roasted chilli, this rather addictive sauce is a great all round condiment, whatever the weather.
Dominique Woolf (Founder of Woolf’s Kitchen) takes inspiration from her rich Thai heritage, as well as her travels from around the world, notably in Mexico and India.
This sauce is based on an age-old family recipe passed down by her Aunt, evoking memories of sweet, spicy, fresh sauces she’d whip up and pour on just about everything.
This week we rustled up some Pani Puris (also known as Gol-Gappas) using Woolf’s Kitchen’s Tamarind Ketchup which went down a real storm.
Believed to have originated in Northern India over 100 years ago, Pani Puris consist of a hollow puri (a deep-fried crispy crepe), filled with a mixture of fragrantly spiced, potatoes, chickpeas and onions in a tamarind sauce, served with imli pani (water)
A quintessential pan-Indian street food snack, these little beauties will be sure to start a party in your mouth!
Discover Woolf’s Kitchen’s range of wildly delicious nuts and sauces at thewoolfskitchen.com
Recipe: Serves 2 – 3 as a snack
10 – 12 Puris – available at all good South-Asian grocery stores
For the Imli Pani: (also available at all good South-Asian grocery stores)
500ml Chilled Water
5g Ginger, Peeled, Roughly Chopped
2 Green Chillies, Stalks Removed, Deseeded
2 Tbsp Tamarind Paste
1 Tsp Ground Cumin
2 Tsp Red Chilli Flakes
¼ Tsp Asafoetida
For the filling:
400g Canned Chickpeas
¼ Tsp Asafoetida
10 New Potatoes – cooked and diced into 1cm cubes
3 Tbsp Woolf’s Kitchen Tamarin Ketchup
1 Medium Red Onion, finely chopped
2 Red Chillies – deseeded and chopped
Sprig of Coriander leaves – finely chopped
Juice Of 1/2 Lemon
Sev – spiced crunchy noodles, available at all good South-Asian grocery stores
1. Place the coriander, mint, ginger, green chillies and tamarind pulp in a blender and blitz into a paste.
2. Place in a water jug and add the chilled water and remaining ingredients. Mix well and chill in the fridge for at least 2 hours.
3. For the filling, combine all the ingredients for the filling in a bowl, tossing lightly in the tamarin ketchup.
4. To assemble, create a small hole in the centre of a puri and fill with a little of the chickpea and potato filling, garnishing with the sev and pomegranate seeds.
5. To eat, add some imli water and eat in one go.