Peach Puri Recipe

Crispy Puri Dessert with Mascarpone & Peach Filling

Recipe: Natallia Nice

Ingredients

Peach filling

  • 2 Cups Frozen Peaches
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Sugar
  • 2 Tbsp. LifeSpice Chili Tamarind Seasoning

Mascarpone Cream

  • 1 Cup Mascarpone
  • 1 Tbsp. Honey
  • 1 Tbsp. Fresh Mint, finely chopped
  • Zest of 1 Lemon
  • Salt, to taste
  • Lemon Juice, to taste

Crunchy Topping

  • 1/3 Cup Sev
  • 1 tsp. Oil
  • 1 tsp. LifeSpice Chili Tamarind Seasoning
  • Nature Path Granola, as needed

For Pani Puri

  • Ginger Jam – as needed
  • Pani Puri Disks – as needed (Fried at 350F until puffed and golden)

Method

  1. Fry puri disks in oil at 350°F until puffed and golden. Let them cool slightly, then cut a small hole in the top of each one. Store in an airtight container until ready to assemble.
  2. Dice frozen peaches, and cook in a saucepan with lime juice and sugar until tender. Add a splash of water, if needed, to prevent sticking. Stir in Chili Tamarind Seasoning at the end.
  3. In a bowl, paddle mascarpone until smooth. Mix in honey, lemon zest, and chopped mint. Adjust with salt and lemon juice to balance sweetness and acidity.
  4. Toss sev with oil and Chili Tamarind Seasoning until evenly coated.
  5. Pipe mascarpone filling into each puri, and top with the cooked peaches, ginger jam, and crunchy topping (seasoned sev and granola). 
  6. Garnish each puri with mint, and enjoy!