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My wife put me on to panipuri and aloo papdi chaat at a Northern Indian restaurant a few months ago. The textures and flavors were truly astounding. Iâm curious if she would maybe like to get some for dinner tonight because now I am thinking of these delicious foods and would enjoy having them again.
Iâm not sure how to get both of these foods into one pic, so I will have to use just one pic of panipuri. I will also try to explain my perceptions of panipuri and aloo papdi chaat below. If I get it for dinner tonight I can take a pic of them both on the table and upload it here.
My perception of panipuri: Panipuri is a dish of delicate (slightly papadam-esque?) shells or domes that you can fill with a bit of tangy liquid as well as different potatoes, chickpeas, onions, chutneys, and when you bite into it itâs like this savory, sweet, spicy, tangy experience with many different textures and layers.
My perception of aloo papdi chaat: Sort of a similar texture and flavor profile as panipuri with the savory, sweet, spicy, tangy and this is more of a format of chickpeas, potatoes, chutneys, cream, and spices. There were also crunchy pieces throughout, like crispy noodles.
Basically, what Iâm trying to say is if you see these on the menu and these types of flavors and textures appeal to you- you are in for a real treat!!
May 9, 2025
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i have never had the fried dumplings until I asked the man working there today his preference. They are so much better than steamed. The Dhal is comfortingly fine, but the jhol momo dumplings in curry sauce completely slap. I had them when I moved into my current home and now Iâm moving out it feels like a good time to sit and eat them alone at 2pm whilst sitting with a whole load of feelings. The chilli ones are also absolutely utterly fantastic
4d ago
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everyone raves about naan, masala, and samosas when it comes to indian cuisine but based aloo gobi enjoyers need to rise UP
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The other night I fell asleep on the couch around 10:00 pm watching Joseph Campbellâs Mythos I. I woke up around 4:30 am, washed my face and brushed my teeth.
This invigorated me to the point that I basically wasnât falling back asleep, so I ended up looking up different brands of finishing salts for two hours in bed.
Fleur De Sel and Maldon Sea Salts are not salts that you want to cook with, but that you want to sprinkle atop things as âfinishing saltsâ.
In my research I discovered that GuĂ©rande or Camargue fleur de sels are top brands to use. And with Maldon, the brand just called Maldon. I have Maldon sea salts and also Sal de Ibiza fleur de sel which is really good. It comes in a ceramic pot with a little spoon. I recommend both and you donât need a lot, a little goes a long way.
From Wikipedia:
âFleur de sel ("flower of salt" in French; French pronunciation: [flĆÊ dÉ sÉl]) or flor de sal (also "flower of salt" in Portuguese, Spanish and Catalan) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times (it was mentioned by Pliny the Elder in his book Natural History), and was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food.â
From Maldon Salt website:
âWhat is special about Maldon Salt?
Maldon Saltâs irregular and distinctive pyramid shape is what makes it so special. In addition to the unique tactile texture, our pyramid salt flakes release saltiness with sweet precision, bringing a clean and delicate flavour.â
Some uses:
Vegetables.
Pastas.
Meats if you do that.
Watermelon or mango.
A chocolate chip cookie, fresh from the oven, topped with Maldon sea salt. I linked Alison Romanâs recipe above for Salted Butter and Chocolate Chunk Shortbread Cookies above. Warning: these cookies may horn you for life, and cause you to eat many. If you give them to people theyâll keep asking you to make them over and over again. Perfect trifecta of sweet but not too sweet, savory, and salty.
A little toast with mashed avocado, sliced tomate, Maldon sea salt or fleur de sel on top. Can also serve with scrambled egg on the side with some Green Pepper Cholula on top (green flame emoji).
A warm blueberry muffin, or toasted croissant (I pronounce this with an audible ârâ) cut in half, some vegan (Miyokoâs, Earth Balance Soy Free) or whatever other (Kerrygold) butter melted in the middle, and a little fleur de sel or Maldon sea salt.
Do you use finishing salts? What do you use them on? How do you love them?
I try to watch my sodium but Iâm a little bit of a salt guy in moderation. Donât call me âsalt baeâ. Iâm only bae to one woman and one woman only, and thatâs my wife, the most beautiful woman in the world.
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