On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 20 min, plus 20 minutes resting
- Cook time:
- 45 min
Aaron Craze shows how this quintessential Indian street food can be replicated at home
Method1. For the puri: place the white flour, chapatti flour, curry powder, turmeric and salt into a bowl and mix well to combine. Slowly mix in enough tepid water until the mixture comes together to form a dough.
2. Turn the dough out onto a floured work surface and knead until smooth and elastic. Place back into the bowl and set aside to rest for 20 minutes.
3. Divide the dough into 40-50g balls, then roll each one out into a flat pancake.
4. Heat a few tablespoons of vegetable oil in a frying pan and fry the puri dough pancakes in small batches for 2-3 minutes on both sides, or until golden-brown and cooked through. Drain on kitchen paper. Repeat with the remaining puri dough, adding more oil to the pan as necessary.
5. For the prawns: dust the prawns in the turmeric and set aside.
6. Heat the oil in a pan over a medium heat and add the mustard seeds. When they begin to pop (keep your face a safe distance away from the pan), add the onions and cook for 3-4 minutes, or until the onions are softened.
7. Meanwhile, place the ginger and garlic into a food processor and blend until smooth. Add the paste to the pan, stirring well, and cook for 4-5 minutes, or until aromatic.
8. Stir in the gram masala, cumin, chilli powder and coriander. Cook for one minute, then add the tomatoes cook for 3-4 minutes, or until the mixture reduces and thickens slightly. Stir in the coconut milk and cook for 8-10 minutes, or until the sauce is thickened and has reduced in volume by half.
9. Add the prawns and cover the pan with a lid. Cook for 3-4 minutes, or until the prawns are pink and cooked through.
10. To serve, place a puri on each serving plate and spoon over the prawn mixture. Garnish with the coriander, chilli powder and a wedge of lime.
For the puri
- 200 g strong white flour, plus extra for dusting
- 50 g chapatti flour
- 1 tsp curry powder
- 1 tsp turmeric
- ½ tsp table salt
- tepid water
- vegetable oil, for frying
For the prawns
- 15 large raw prawns, shells and veins removed
- 1 tbsp ground turmeric
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 onion, finely sliced
- 3 cloves garlic
- 2 cm piece fresh ginger
- 1 tsp garam masala
- 1 tsp cumin
- 2 tsp chilli powder
- 1 tsp ground coriander
- 2 fresh tomatoes, pureed
- 100 ml coconut milk
- 1 handfuls coriander leaves
- pinches chilli powder
- 1 lime