Soul Cocina

Eco Chef Roger Feely

German Chocolate Puris

The puris we made last week for the Ghirardelli Square Chocolate Festival, were a big hit. We filled them with curried pecans, hot fudge, salt caramel, ghirardelli chocolates and seasonal fruit from the Ferry Plaza farmers market. Frog Hollow peaches are doing very well now, so we filled our puris with diced peach, caramel and pecan for a great down home puri experience. Some of the festivalgoers had an opportunity to come on stage and customize and fill their own puris with the soulcocina fixins. I also used the puri dough to make chapatis that I grilled and topped with chocolate, olive oil, and sea salt, and strawberries. It was fun to cook outside for a group of fellow chocoholics on the wonderful Dacor equipment.

Serves 15-20


For Puri

1 cup all purpose flour
1 cup semolina flour
1/4 cup soda water
1 teaspoon vanilla
2 teaspoon salt

For the Chocolate Sauce
3/4 cup water
1/2 cup cream
1/2 cup sugar
1/4 cup honey
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
2 ounces bittersweet or semisweet chocolate, finely chopped

For Salt Caramel
1 1/4 cups sugar
3/4 cup cream
1 tablespoon salt

Pecan pieces, salted, toasted
Coconut, grated, toasted
Whipped cream
Milk chocolate chips



Pre-heat oil to 375°.
Combine all purpose flour, semolina, salt and soda water to form a stiff dough and knead by hand for 10 minutes or with dough hook of stand mixer for 6 minutes untill smooth. Let rest for 15 minutes.
Divide the dough into half. Divide one half of the dough into 40 equal portions and rest for 5 – 10 minutes. Reserve the other half of the dough for Rava Chapatis.
Roll each portion out into 1 1/2” circles.
Let rest under a damp cloth for 5 minutes then deep fry one at a time.
Hold each puri under the oil with a spider or a slotted spoon until they puff up. Fry until golden brown. Drain on paper towels or a wire rack.
Chocolate Sauce
In a medium saucepan, whisk together the water, cream, sugar, corn syrup, and cocoa powder.
Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Salt Caramel
Combine the sugar with enough water to make a “wet sand” in a stainless steel sauce pan. Wipe the sides of the pan with cold water and cook the sugar without stirring or moving until it becomes a dark caramel. Slowly add the cream and cook over low heat until smooth and dissolved. Add the salt.

To Serve:
Each guest can lightly crack a whole in one puri and fill it with coconut, pecans, and a milk chocolate chip. Then fill with caramel and chocolate sauces. Top with whipped cream.

East meets West tune: Get Crunkrd Up by Panjabi Hit Squad is a bhangra tune that mixes in the perculator riddim with urban bhangra beats and rhymes.

East meets West tune: Nasheh by British bhangra artistJuggy D

bhangra tune: Baba Ve Kala Maror is another bhangra cut with a heavy beat. This song by Baba Ve Kala Maror has a rolling dhol drum rhythm.