Prawn Puri Recipe

Make dough

In a mixing bowl combine whole wheat flour, all-purpose flour, semolina, salt and sugar. Mix well. Add 1 tablespoon oil and warm water a little at a time, bringing the dough together until smooth and slightly firm but pliable. Knead for 4–5 minutes.

Cover the dough with a damp cloth and rest at room temperature for 20–30 minutes. Resting hydrates the semolina and makes rolling easier.

Divide the dough into 12 equal portions (about 25–30 g each). Roll each portion into a smooth ball and flatten slightly. Using a lightly floured surface and rolling pin, roll each ball into a 3–3.5 inch (7–9 cm) disc, about 1.5–2 mm thick. Keep rolled puris covered with a cloth to prevent drying.

Heat 2 cups of oil in a deep skillet or kadai to 180°C (350°F). To test, drop a small piece of dough — it should sizzle and rise slowly to the surface. Fry 2–3 puris at a time, pressing gently with a slotted spoon so they puff evenly. Fry until golden brown on both sides, about 30–45 seconds per side. Remove and drain on paper towels. Keep warm in a low oven if making ahead.

Prepare prawns: rinse and pat dry the prawns. In a bowl combine prawns with turmeric, red chili powder, salt and lemon juice. Toss to coat evenly and set aside to marinate for 10–15 minutes while you prepare the sauce and puris.

Heat 2 tablespoons oil or ghee in a heavy skillet over medium heat. Add mustard seeds; when they begin to pop add cumin seeds and curry leaves. Sauté for 10–15 seconds until fragrant.

Add the finely chopped onion and a pinch of salt. Sauté on medium heat until the onion is soft and translucent and just beginning to brown around the edges, about 6–8 minutes.

Add minced garlic, minced ginger and slit green chili. Sauté for 1–2 minutes until raw aroma disappears but garlic doesn’t burn.

Add the chopped tomatoes and cook until they break down and release moisture, about 6–8 minutes. Use the back of a spoon to mash the tomatoes for a smoother, drier base.

Stir in coriander powder, cumin powder, red chili powder, turmeric and salt. Cook the spices with the tomato-onion mixture for 2–3 minutes to remove raw taste. If mixture becomes too dry, add 1–2 tablespoons water.

Increase heat to medium-high. Add the marinated prawns in a single layer. Sear undisturbed for 1 minute, then toss and cook for another 2–3 minutes until prawns are just cooked through and opaque. Avoid overcooking; prawns should be firm and juicy. During cooking, the sauce should become medium dry — coat the prawns and leave only a little sticky glaze. If it’s too wet, cook a little longer; if too dry, add 1–2 tbsp water or the reserved coconut milk.

Stir in garam masala and coconut milk (optional) and cook 30–60 seconds to combine. Taste and adjust salt and chili as needed. Remove from heat and fold in chopped cilantro.

Transfer the prawns to a warm serving dish. Squeeze lime wedges over the prawns just before serving.