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This recipe is classed as easy

Rating 3.51 / 5 (125 votes)

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


1. 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.

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Latest Comment


Very tasty dish . Would be hard pressed to serve 4 people a decent sized portion from this recipe . Need to double up on the prawn sauce to get a decent sized portion . The puri does make 4 good sized puris though .

LouiseR19667 LouiseR19667  Posted 21 Apr 2015 7:18 PM

A fragrant, authentic recipe. However I replaced the chilli powder with four birds eye which, went into the ginger garlic paste, and a little salt was required as the final sauce was thickening. This may just be personal preference ... keep tasting...

BradC94403 BradC94403  Posted 09 Jan 2012 11:46 AM

We love this and have at least once a week. Fantastic recipe and so easy!!

spencer.barnett2075 spencer.barnett2075  Posted 02 May 2010 12:04 PM

Fantastic, I have been using the puri with all my homemade curries. A great alternative to making nan breads.

Chris_P Chris_P Posted 22 Mar 2010 8:20 AM

colleenH63114 colleenH63114 Posted 19 Mar 2010 11:09 AM

I think this has to be one of my favourite recipes from the show, I make this at least twice a week and my hubby and grown up family love it! My daughter makes it too....very popular!

colleenH63114 colleenH63114 Posted 19 Mar 2010 11:04 AM

I normally would not coment on another person's recipe, however as a South Indian I could not stand watching Aaron Craze murder one of my favourite snack foods.

Firstly, the amount of mustard sees he used was far too much for the amount of onion.
Secondly garam masala is NEVER added so early on in a dish - it is a delicate flavour added just before cooking finishes.
Thirdly, adding ground spices to a pan on the edge a (as he did) would burn the spice and ruin any flavour from them.

Fourthly, and most disturbingly, the amount of turmeric used was atrocious. I have never ever used more than a level teaspoon of turmeric especially for such a small amount of prawns.

Puris (pronounced pooris) are made wholly from Chapatti atta (atta= flour) and not from plain flour. Spices are rarely added into the dough.

Overall I was quite disgusted. I realise he stated that it was his own version, and I love fusion foods, but this was quite insulting. There should be some baseline level of knowledge about cuisines and how to use ingredients before showing recipes on TV.

Although I cook and eat traditional South Indian food, I really am experimental with fusion cooking, but I am really surprised at this having been broadcast as an acceptable dish.


anjana anjana Posted 10 Feb 2010 12:22 PM