Recipes: Pani Puri with a twist of seafood by Chef Sarah Todd of Goa’s Sanctuary Bar and Kitchen

(Clockwise from top, left) Sanctuary Bar and Kitchen, Goa; Chef Sarah Todd; Seafood Pani Puri.

Away from the hustle and bustle of Goa’s tourist-thronged beaches and tucked away in the bylanes of Vagator lies a sanctuary of lush greenery and old ruins – the perfect place when you want to get away from the maddening crowds. Hyderabad’s popular dining destination has opened in the land of the sun and beaches and promises to deliver global comfort food with a touch of Hyderabad’s culinary heritage. Former MasterChef Australia contestant and celebrity Chef Sarah Todd is helming the kitchen as the Culinary Executive and Brand Ambassador. At Sanctuary Bar and Kitchen, one can indulge in a variety of enticing dishes such as Xacuti Crab Cakes, Chicken Kiev Cafreal Bites, Paneer Hara Masala Tart and Jaggery Glazed Carrots among others.

Here's one of Chef Sarah Todd’s most favourite recipes which can easily be made at home:

Pani Puri with Seafood Salad

Ingredients

Seafood Mayonnaise

25 gm wasabi powder

100 gm mayonnaise

10 gm shoyu

15 gm lemon juice

30 gm crabmeat

30 gm prawn

25 gm Japanese cucumber, diced

25 gm green apple, diced

5 gm salt

5 gm white pepper powder

For Pani Puri

30 gm water

2 gm cumin powder

2 gm garam masala

2 gm salt

150 gm semolina flour

2 gm baking soda

150 gm wheat flour

To serve

Tobiko

Method

Mix all the ingredients of ‘Seafood Mayonnaise’ together, mix well.

For the 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 and 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 puri.