Pumpkin stuffed pani puri

Mince 1/4 onion and 1/2 clove of garlic and hack 90g pumpkin. Bring some water to the boil, add the vegetables, with a pinch of cumin seeds, a pinch of curcuma, 1/2 finely sliced red chili and some salt.

Once boiled blend into a purée, taste and season with lemon juice, salt and pepper. Cool and transfer into a piping bag.

Toast 1/2 tsp caraway seeds first and then 25g hacked almonds in a dry pan

Make a chutney from 1 tbsp hacked coriander, 1 tsp hacked mint, the juice of 1/4 lemon, some olive oil, salt and pepper

Deep fry 2 pani puri in 170°C arachide oil, for about 20 sec, turn all the time.

Make a hole in the pani puri and stuff halfway with the pumpkin, then some caraway and almonds and finally a teaspoon of the chutney

(Here a video with Ramon making this recipe in Dutch)