King Prawn Puri
Added by Allora Andiamo | Fri 11 Sep 2009 @ 20:22
Note: You\'ll need to prepare the puri dough at least 3 hours before you plan to make this dish.
Makes 6 (10cm puri)
250g wholemeal flour
60g ghee (clarified butter)
Oil for frying
approx 500g raw king prawns
2 tbsps tomato puree (paste)
1 med onion, finely sliced
2 large cloves of garlic, finely chopped
2 tsps of mustard seeds
2 tsps of turmeric
1 tsp garam masala
1 tsp cummin
1 tsp coriander
Salt to season
A little oil or ghee (clarified butter) for frying
Some chopped coriander for garnishing (or use flat leaf parsley if you don\'t like coriander)
1. First prepare the puri dough. Rub the ghee into the flour until it resembles breadcrumbs. Add just enough cold water to make a soft dough (add the water tbsp for tbsp).
2. Wrap in clingfilm and place the dough in the fridge for at least 3 hours (longer would be better).
3. Just before you start preparing the spiced prawns, remove the dough from the fridge, cut into 6 slices and roll out thinly (about 10cm circles). Cover them with a cloth.
4. Fill a medium sized deep frying pan with oil (at least 3-4cm deep) and set aside for now (you\'ll use this for frying the puri)
5.Heat a little ghee or oil in a medium frying pan. Add the mustard seeds to the pan and fry till the seeds start to pop.
6. Add the onions and garlic to the pan and fry over a medium heat till lightly browned.
7. Add the rest of the spices along with the tomato puree and fry over a gently heat for a further 5 mins, stirring the whole time. Keep adding a little water to the mixture to stop it sticking (it shouldn\'t be too \'saucy\', just moist )
8. Whilst the prawns are cooking, heat the oil for the puri.It should be very hot but not smoking.
9. Carefully lay one of the puri into the hot oil and fry for about 20-30 seconds on each side (they should puff up).
10. Allow the oil to drain off each puri before laying on some kitchen paper. Repeat with the rest of the puri.
11. Serve each puri topped with a little of the prawn mixture and sprinkled with chopped coriander or parsley if you prefer.