Gunpowder Paniyaram

Paniyaram are small, round dumplings made from a fermented rice and lentil batter, cooked in a special pan that gives them a golden crust on the outside while keeping the inside soft and pillowy. They are a South Indian staple, and they are perfect for tossing in bold flavours.

These get tossed in my homemade gunpowder spice blend: roasted lentils, dried red chili, curry leaves, and a handful of other spices ground coarse. The gunpowder sticks to the warm paniyaram and creates a crust of flavour in every bite. It is spicy, fragrant, and deeply satisfying.

Served with a curry leaf chutney that adds warmth, depth, and a beautiful herbal finish. If you have never had paniyaram before, this is the version to start with. If you have, this one will reset your expectations.