Korean bhel inside a golgappa with gochujang and raw mango paani… this had no business working this well. 😄
With the DP World India Championship happening in Delhi, smart logistics experts DP World set my favourite DP World Tour star Min Woo Lee and me a challenge: bring our two worlds together in one dish.
Safe to say, we cooked in the kitchen and on the course. ⛳️
GOCHUJANG PANI PURI WITH RAMEN BHEL
Ingredients for the ramen bhel
* 1½ cups puffed rice (kurmura)
* 1 packet instant ramen noodles, raw and crushed
* 2 potatoes, boiled and diced
* 2 onions, finely chopped
* 2 green chillies, finely chopped
* 1 handful fresh coriander, finely chopped
* Salt to taste
* Chaat masala to taste
* Bhuna jeera powder to taste
* Red chilli powder to taste
* Aloo bhujia, as required
For the gochujang pani
* 1 cup fresh coriander leaves
* ½ cup fresh mint leaves
* 1 inch ginger
* 2 cloves garlic
* 2½–3 tbsp gochujang
* 1.5 litres chilled water
* Salt to taste
* Black salt to taste
* Chaat masala to taste
* Lemon juice to taste
* Sugar to taste
For assembling
* Pani puris, as required
Method
For the ramen bhel
1. In a large mixing bowl, combine the puffed rice, crushed raw ramen noodles, boiled potatoes, onions, green chillies and fresh coriander.
2. Season with salt, chaat masala, bhuna jeera powder and red chilli powder.
3. Add aloo bhujia and toss everything together until well combined. Set aside.
For the gochujang pani
1. Blend the fresh coriander, mint leaves, ginger and garlic with a little water into a smooth paste.
2. Strain the mixture into 1.5 litres of chilled water.
3. Add gochujang, salt, black salt, chaat masala, lemon juice and sugar.
4. Mix thoroughly until the gochujang is completely dissolved.
5. Taste and adjust the seasoning as required. Refrigerate until chilled.
For assembling
1. Make a small opening in each puri.
2. Stuff generously with the prepared ramen bhel.
3. Serve immediately with chilled gochujang pani.
Korean bhel inside a golgappa with gochujang and raw mango paani… this had no business working this well. 😄
With the DP World India Championship happening in Delhi, smart logistics experts DP World set my favourite DP World Tour star Min Woo Lee and me a challenge: bring our two worlds together in one dish.
Safe to say, we cooked in the kitchen and on the course. ⛳️
GOCHUJANG PANI PURI WITH RAMEN BHEL
Ingredients for the ramen bhel
* 1½ cups puffed rice (kurmura)
* 1 packet instant ramen noodles, raw and crushed
* 2 potatoes, boiled and diced
* 2 onions, finely chopped
* 2 green chillies, finely chopped
* 1 handful fresh coriander, finely chopped
* Salt to taste
* Chaat masala to taste
* Bhuna jeera powder to taste
* Red chilli powder to taste
* Aloo bhujia, as required
For the gochujang pani
* 1 cup fresh coriander leaves
* ½ cup fresh mint leaves
* 1 inch ginger
* 2 cloves garlic
* 2½–3 tbsp gochujang
* 1.5 litres chilled water
* Salt to taste
* Black salt to taste
* Chaat masala to taste
* Lemon juice to taste
* Sugar to taste
For assembling
* Pani puris, as required
Method
For the ramen bhel
1. In a large mixing bowl, combine the puffed rice, crushed raw ramen noodles, boiled potatoes, onions, green chillies and fresh coriander.
2. Season with salt, chaat masala, bhuna jeera powder and red chilli powder.
3. Add aloo bhujia and toss everything together until well combined. Set aside.
For the gochujang pani
1. Blend the fresh coriander, mint leaves, ginger and garlic with a little water into a smooth paste.
2. Strain the mixture into 1.5 litres of chilled water.
3. Add gochujang, salt, black salt, chaat masala, lemon juice and sugar.
4. Mix thoroughly until the gochujang is completely dissolved.
5. Taste and adjust the seasoning as required. Refrigerate until chilled.
For assembling
1. Make a small opening in each puri.
2. Stuff generously with the prepared ramen bhel.
3. Serve immediately with chilled gochujang pani.
