Pani Puri with Seafood Mayo

Ingredients

For seafood mayonnaise

• 25 g wasabi powder

• 100 g mayonnaise

• 10 g shoyu

• 15 ml lemon juice

• 30 g crabmeat

• 30 g prawns

• 25 g Japanese cucumber, diced

• 25 g green apple, diced

• 5 g salt

• 5 g white pepper powder

For pani puri

• 30 ml water

• 2 g cumin powder

• 2 g garam masala

• 2 g salt

• 150 g semolina flour

• 2 g baking soda

• 150 g wheat flour

To serve

tobiko roe

Method

For seafood mayonnaise

Mix all ingredients well.

For pani puri

Mix wheat flour, baking soda and semolina flour till a dough is formed, along with water and salt,

Add in cumin and garam masala into the dough.

Allow it to rest for 30 minutes.

Roll out dough till flat, using a round cutter, cut into small round pieces and fry the dough till golden brown.

Crack the top of the puri and place the seafood mayonnaise into the hollow space in the puri.

Serve with tobiko on top of the puri.