Prawn puri

Aaron Craze shows how this quintessential Indian street food can be replicated at home
Prawn puri
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes plus 20 minutes resting
  • Effort: easy


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

To serve

  • 1 handfuls coriander leaves
  • pinches chilli powder
  • 1 lime


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.

Rate This Recipe