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Pani Puri

Pani Puri stuffed with mascarpone and tomato

Fingerfood, !D Magazine
pani puri

Ingredients

For 50 servings

Pani Puri

50 Pani Puri

200 ml Debic Cream Plus Mascarpone

50 basil leaves

25 g tomato concentrate

salt

Preparation

Pani Puri

Deep-fry the Pani Puri in rice oil at 200°C. Drain well and store in a well-sealed container.

Beat the Debic Cream Plus Mascarpone and the tomato concentrate together until airy in the planetary mixer and season with salt.

Assembly

Transfer to a piping bag and fill the Pani Puri à la minute.

Decorate with a sprig of basil.

Recipe tags Fingerfood, !D Magazine
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