Panipuri is an Indian specialty: a crispy, hollow fried shell that becomes the perfect vessel for surprising fillings.
This recipe comes from Antonio Ortuño, a private chef and multidisciplinary artist. With over 15 years of experience in New York, Antonio has developed a culinary language rooted in the Mediterranean tradition of his Alicante origins, reinterpreted through a contemporary approach and enriched by the diverse gastronomic cultures he encountered in the Big Apple.
In this version, we use Quattrocchi lemon and Corsican lime, available in October, though the recipe can be adapted with other lemons or limes depending on the season.
Receta:
Panipuri filled with cod and potato brandade, Quattrocchi lemon mayonnaise, and crispy meringue tile with Corsican lime
1. Panipuri
Fry the Panipuri in a pan with hot vegetable oil, without letting it smoke. Move them gently during frying, and in about 20–30 seconds they will be golden and crispy. Drain on paper towels and let cool before filling.
2. Cod and potato brandade
Ingredients (for about 20 units)
• 300 g desalted cod (skinless and boneless)
• 200 g cooked potato (peeled and still warm)
• 1 small garlic clove
• 1 teaspoon Quattrocchi lemon zest
• 40–50 ml extra virgin olive oil
• Cooking water from the cod
• Salt (only if the cod is not sufficiently desalinated)
Method
1. Cook the cod in hot (not boiling) water for 5–6 minutes. Remove, dry, and reserve some of the cooking water.
2. Cook the peeled potato, cut it into pieces, and use it while still warm.
3. Sauté the garlic in a tablespoon of oil (to soften it) or add it raw for a stronger flavor.
4. In a food processor, combine the shredded cod, potato, garlic, and lemon zest. Blend, gradually adding the oil to emulsify. Adjust the texture with the cooking water (should be fluid but dense). Season with salt and place in a piping bag or squeeze bottle. It should flow firmly without clogging.
3. Quattrocchi Lemon Mayonnaise
Ingredients
• 1 egg at room temperature
• 200 ml mild olive oil or vegetable oil
• Quattrocchi lemon juice and zest, to taste
• Salt
Method
1. In a tall container for an immersion blender, place the egg, oil, lemon juice, and zest.
2. Blend at low speed without moving the base until it starts to emulsify, gradually adding more oil in a thin stream to achieve a thick, creamy mayonnaise.
3. Keep in a piping bag or squeeze bottle in the fridge until plating.
4. Crispy Meringue Tile with Corsican Lime Zest
Ingredients
• 2 egg whites at room temperature
• 50 g sugar
• Zest of 1 Corsican lime
Method
1. Preheat the oven to 90°C.
2. Whip the egg whites to stiff peaks, gradually adding the sugar until firm and glossy.
3. Fold in the lime zest gently.
4. Spread the meringue thinly and evenly on a baking tray lined with parchment paper.
5. Bake for 1–1.5 hours until dry and crispy, without browning.
6. Let cool inside the turned-off oven and break into small pieces just before plating.
5. Finishing and plating
1. Make a small hole in the Panipuri and fill it with a generous portion of brandade.
2. Add a little lemon mayonnaise over the hole and attach a crispy meringue tile. On top, add a touch more mayonnaise and crown with a small rectangular piece of lemon peel.
3. To fix the Panipuri on the plate, place a dot of mayonnaise at the base before positioning it.
