- 750ml (3 cups) whole wheat flour
- 15ml (1 tbsp) ghee
- 1 large onion, sliced
- 2 garlic cloves, peeled and crushed
- 2.5cm (1 inch) ginger
- 3 large tomatoes, peeled and finely chopped
- 1 green chili, washed and finely chopped
- 15ml (1 tbsp) tomato puree
- 15ml (1 tbsp) garam masala
- 5ml (1 tsp) ground cumin
- 2.5ml (½ tsp) turmeric
- 120ml (4fl oz) water
- 500g (1lb) raw peeled prawns
- 1 lime
- Coriander leaves
- 80ml (⅓ cup) coarse semolina
- 50ml (2fl oz) oil
- 270ml (1 cup) water
- 5ml (1 tsp) salt
- Oil for deep frying
- Heat the ghee in a large frying pan and slowly cook the onions, garlic and ginger until softened.
- Turn up the heat and add the tomatoes.
- Let the tomatoes sizzle for two minutes then add the chili, puree, masala, cumin, turmeric and water.
- Continue to simmer for about 10 minutes until the tomatoes have “melted” and the sauce has thickened.
- Add the prawns and cook for 2 minutes until they are well done.
- Sprinkle with lime juice and fresh coriander leaves.
- Fill up the respective Rotimatic containers with the ingredients, according to the manual’s instructions. About 12 puri discs will be produced by that quantity.
- Heat the oil in a large stainless steel pot. It shouldn’t smoke. Test to see if the oil is hot enough by dropping a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil.
- Now drop the puri into the oil. While the puri is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface. This helps the puri to puff up. Turn it so that it gets evenly reddish brown or golden yellow. Place it on paper towel to drain off any oil. If fried correctly, it won’t retain oil.
- Fry the puri in batches.
- Serve with the prawn curry spooned on top of the puri. Garnish with lime and coriander.
- Use ripe tomatoes. In order to peel them, place them in a bowl and pour boiling water over them. Their skins will split, making peeling very easy.
- Category: Starter
- Method: Pan Fry
- Cuisine: Indian
- Serving Size: 1 serving
- Calories: 683
- Sugar: 7.9 g
- Sodium: 802 mg
- Fat: 17.8 g
- Saturated Fat: 5.1 g
- Carbohydrates: 94.3 g
- Fiber: 6.4 g
- Protein: 39 g
- Cholesterol: 8 mg