King Prawn Puri Recipe

Make dough

In a large mixing bowl, combine 2 cups all-purpose flour, 2 tbs semolina, 1 tsp salt, 1 tsp sugar and 1 tsp baking powder (if using). Mix thoroughly. Add 2 tbs ghee or oil and rub into the flour until the mixture resembles coarse crumbs.

Gradually add about 3/4 cup warm water and bring the mixture together to form a soft but firm dough. Knead for 3–4 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes. Resting helps the dough become pliable and puffs during frying.

Shape puris

Divide the dough into 10–12 equal pieces (about golf-ball size). Roll each piece into a smooth ball, then flatten slightly and roll out into a 3.5–4 inch (9–10 cm) circle about 1.5–2 mm thick. Dust lightly with flour as needed; avoid over-flouring.

Fry puris

Heat 3–4 cups oil in a deep, heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C) or a small piece of dough sizzles and rises immediately. Fry puris one or two at a time: carefully slide a rolled puri into the hot oil, press gently with a slotted spoon to encourage puffing. Flip once; fry until golden brown on both sides, about 20–45 seconds per side depending on heat. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (100°C/210°F) if serving all at once.

Prepare prawns

Pat 1 lb king prawns dry with paper towels. In a bowl, toss with 1 tsp salt, 1/2 tsp turmeric and 1 tsp cornstarch. Set aside for 10 minutes. The cornstarch gives a light coating that helps sear and thicken the sauce.

Sear prawns

Heat 2 tbs vegetable oil in a large skillet or kadai over medium-high heat. When hot, add prawns in a single layer and sear for 1–1.5 minutes per side until they turn pink and just cooked through. Avoid overcooking. Remove prawns to a plate and set aside. Reserve any browned bits in the pan.

Temper spices and aromatics

In the same pan, add 1 tbs ghee (or oil), 1/2 tsp cumin seeds and 1/4 tsp mustard seeds (if using). When seeds start to pop, add 2 slit green chilies and 1 medium finely sliced onion. Sauté on medium heat until the onion is soft and beginning to brown, about 6–8 minutes. Add 4 cloves minced garlic and 1 tbs minced fresh ginger; cook 30–60 seconds until fragrant but not burnt.

Build the sauce

Add 1 cup chopped ripe tomato (or canned) and 1 tsp tomato paste. Cook until the tomatoes break down and oil separates slightly, about 6–8 minutes. Stir in 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp red chili powder (adjust to taste), 1/4 tsp turmeric and 1/2 tsp garam masala. Cook the spices 1–2 minutes to bloom their flavors.

Adjust consistency and finish

Lower heat to medium-low. Stir in 2 tbs whisked plain yogurt (or coconut milk) to add slight creaminess and mellow the spices. Add about 1/4 cup water as needed to reach a medium-dry consistency (sauce should coat the back of a spoon, not be runny). Simmer gently 2–3 minutes.

Combine prawns and finish

Return the seared prawns to the pan and toss to coat in the sauce. Cook together for 1–2 minutes until prawns are heated through and fully coated. Taste and adjust seasoning with additional salt if needed. Stir in 1 tbs lemon juice and 2 tbs chopped fresh cilantro. Remove from heat.

Serve immediately with the freshly fried puris, placing prawns and sauce alongside or spooning a small portion on each puri. The sauce should be medium-dry so the puris stay crisp for the first bites but can be used to scoop up the prawns.