serves
4
prep
20 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
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Dish From My Travels
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G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp vegetable oil
- ½ small brown onion, finely chopped
- 1 tsp finely chopped ginger
- ½ garlic clove, finely chopped
- 70 g canned chickpeas, rinsed and drained
- 50 g frozen baby peas
- 180 g raw peeled prawns, intestinal tract removed, diced
- 16 store-bought puri shells
- ground black pepper, to taste
- roughly chopped fresh coriander, to garnish
Raita
- 250 ml plain Greek yoghurt
- ½ small, short (Lebanese) cucumber, finely chopped
- 2 tbsp chopped mint, plus extra leaves to garnish
- lemon juice, to taste
- salt, to taste
Masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp turmeric powder
Instructions
- For the raita, combine all the ingredients in a bowl, then refrigerate until ready to serve. Just before serving, scatter with the extra mint leaves.
- For the masala, place all the spices in a small bowl and stir to combine.
- Heat the oil in a heavy-based frying pan over medium heat. Add the onion, ginger, garlic and a pinch of salt and stir until the onion is soft and translucent. Add the masala and stir until fragrant.
- Add the chickpeas and peas, stir until well combined, then add 60 ml (¼ cup) water. Simmer until the water has reduced by half, then stir in the prawns and cook for 1–2 minutes or just until cooked through. Remove from the heat and transfer to a bowl.
- Using your fingers, create a small hole in the top of each puri shell. Using a teaspoon, fill the shells with the prawn mixture, make sure you work fast as the liquid from the prawn mixture will soften the shells.
- Place the raita on a serving platter and arrange the filled puri around it. Scatter with coriander and serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Dish From My Travels
