Monday, 28 June 2010

Prawn Poori

Poori dough:

250g wholemeal flour
60g ghee (clarified butter)
Warm water
Oil for frying

Spiced Prawns:

approx 500g raw king prawns
2 small tomatoes
1 med onion, finely sliced
2 large cloves of garlic, finely chopped
1 inch ginger
Mustard seeds
1/2 tsps of turmeric
1 tsp garam masala
1 tsp cummin seeds
2 tsp coriander powder
1 tsp chilli powder
Salt to season
A little oil or ghee (clarified butter) for frying
Some chopped coriander for garnishing.

Note: You'll need to prepare the poori dough at least 3 hours before you plan to make this dish.


1. First prepare the poori dough. . Add just enough warm water to make a soft dough

2. Wrap in cloth and place the dough for at least 1 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 poori)

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 and ginger to the pan and fry over a medium heat till lightly browned.

7. Add the rest of the spices along with the tomato 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 poori.It should be very hot but not smoking.

9. Carefully lay one of the poori 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 poori before laying on some kitchen paper. Repeat with the rest of the poori.
11. Serve each poori topped with a little of the prawn mixture and sprinkled with chopped coriander.

1 comment:

  1. Woww very tempting poori, makes me hungry..