Photography: Daniel Schechter

Styling: Noa Kanarek

Yield: 12 servings

Ingredients:
1 package frozen panpuri (available at specialty stores)
Canola oil for frying
Salad:
½ jalapeno pepper, chopped very fine
½ cup fresh mint, chopped
1 cup flatleaf parsley, chopped
1 small Spanish onion, chopped
4 cherry tomatoes, chopped
1 teaspoon salt
2 tablespoons olive oil
1 stalk celery, with leaves, chopped
Juice from ½ lemon
Tnuva Feta Sheep’s Milk Cheese, crumbled

Instructions:
1. Deep fry the panipuri in hot oil until they blow up like a ball and turn a golden color. Remove from oil and drain on a rack.
2. Combine all salad ingredients except for the Feta. Mix well.
3. Before serving, tap each panipuri ball to break the thin shell, creating an opening. Fill with salad and place on a serving dish.
4. Sprinkle Feta cheese all around and serve.