Prawn Puri Recipe

Prawn Puri Recipe - How To Make Prawn Puri 

AuthorAnkita
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A Brief note on Prawn Puri : 

Prawn Puri as the name suggests it is a type of `puri`(Indian fried wheat bread) dipped in prawn curry.

Prawn Puri is an authentic dish from the Indian subcontinent known for its rich taste and scrumptious appearance. Prawn puri originated from `Bangladesh` in India, and if you are a lover of Indian cuisine, this recipe is a `must try` kind of classic dish.

Prawn Puri is served as a `starter` in many Indian restaurants but can also be taken for lunch or for a dinner. It is really lip-smacking to see crispy puris dipped over luscious golden brown prawn gravy that is spicy and delicious.

The Prawn and Puri Combo :

The combination of prawn gravy with puri is awesome as it is both crispy and fleshy simultaneously. You can feel both the tastes in a single bite which makes it so special. It has high protein content and therefore it is not only filling but also gives you the energy required for a day.

Let us see the recipe of prawn puri cooked in a traditional way.

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Yields1 Serving
Prep Time25 minsCook Time35 minsTotal Time1 hr

Ingredients Required To Make Prawn Puri Recipe 

for Puri
 1 cup Wheat Flour
 2 tsp Semolina
 1 tsp Ghee
 Salt and water as required
 Cooking Oil as required
for Prawn
 ½ kg Fresh Large Raw Prawns (peeled)
 4 Onions (deiced)
 4 Tomatoes (finely chopped)
 1 Inch Ginger (grated)
 10 Cloves Garlic (crushed)
 2 No Green Chilli (Slit)
 1 tsp Red Chilli Powder
 ½ tsp Garam Masala
 1 tsp Coriander Powder
 ¼ tsp Jeera Powder
 1 pinch Turmeric
 ½ tsp Pepper Powder
 1 tsp Tomato Puree
 23 tsp Cooking Oil
 Salt and water as required
For Garnishing :
 Half Handful Coriander Leaves
 1 Lemon (medium sized)

How To Make Prawn Puri Recipe 

Preparing The puri
1

Take a cup of wheat flour and two tablespoons of semolina (rava) and put it in a bowl.

2

Pour enough water to make the dough.

3

Add a teaspoon of ghee and knead well for 5 minutes.

4

Close it with a muslin cloth and leave for an hour approximately.

5

After sometime, take the dough and make small balls out of it.

6

Flatten the balls into circular shapes using a roti maker.

7

Heat a pan in the stove and pour the required cooking oil for frying.

8

When it is heated just slip the circular dough one by one and it will puff up after a minute.

9

When one side becomes golden brown gently flip the puri to the other side using a ladle and cook well.

10

Similarly prepare all the puris and keep it over a plate covered with a paper towel to absorb the excess oil.

11

Make sure that each puri is crisp and firm. Only then it can be filled up with prawn curry.

Note : we use semolina only for this purpose. It retains the crispiness of the puri for a longer period of time.

Preparing The Prawns
12

Place a `cast iron kadai` in the stove and heat it in high flame.

13

Once it is heated, just add a teaspoon of ghee and two tablespoons of cooking oil in it and slowly add the finely chopped onion to it. When it becomes translucent, add the ginger and garlic to it and stir well.

14

Adjust the flame to medium mode.

15

Now add the tomatoes and mash it up.

16

After a minute, add the cumin seeds, a pinch of turmeric and the required salt.

17

Next add the green chillies and the tomato puree and mix well.

18

Here you add the measured quantities of red chilli powder, coriander powder, pepper powder,garam masala and the jeera powder one by one and stir well with a little water.

19

Simmer the flame and let it cook for 5-7 minutes approximately.

20

You will get reddish brown gravy out of it and the oil will start oozing out from the sides.

21

At this stage, add the prawns to it and mix thoroughly well and close it with a lid.

22

Change the flame to medium mode.

23

Let it cook for 10-15 minutes.

24

Meanwhile, just open the lid in between and stir now and then.

25

After a few minutes, you will get a nice aroma of cooked prawns coming out of the kadai.

26

At last, simmer the flame and squeeze a lemon over the prawn curry.

27

Now the hot tangy prawn curry is ready.

28

Garnish with finely chopped coriander leaves fill it inside the puri by making big holes at the centre of each puri.

29

Serve it hot with a cup of coffee or masala chai for an evening snack or dinner.

Tips to follow :

  • While preparing the puri dough, just see to it that it is a little harder than the dough you prepare for roti. The thicker the dough the firmer the puri will be.
  • Use well ripe tomatoes for the prawn curry and it gives a wonderful taste and luscious colour to it.
  • Always prefer to use a cast iron kadai as it is healthy.
  • Do not use excess water to cook the prawns as the puri will become soggy after filling.
Category

Ingredients

for Puri
 1 cup Wheat Flour
 2 tsp Semolina
 1 tsp Ghee
 Salt and water as required
 Cooking Oil as required
for Prawn
 ½ kg Fresh Large Raw Prawns (peeled)
 4 Onions (deiced)
 4 Tomatoes (finely chopped)
 1 Inch Ginger (grated)
 10 Cloves Garlic (crushed)
 2 No Green Chilli (Slit)
 1 tsp Red Chilli Powder
 ½ tsp Garam Masala
 1 tsp Coriander Powder
 ¼ tsp Jeera Powder
 1 pinch Turmeric
 ½ tsp Pepper Powder
 1 tsp Tomato Puree
 23 tsp Cooking Oil
 Salt and water as required
For Garnishing :
 Half Handful Coriander Leaves
 1 Lemon (medium sized)

Directions

Preparing The puri
1

Take a cup of wheat flour and two tablespoons of semolina (rava) and put it in a bowl.

2

Pour enough water to make the dough.

3

Add a teaspoon of ghee and knead well for 5 minutes.

4

Close it with a muslin cloth and leave for an hour approximately.

5

After sometime, take the dough and make small balls out of it.

6

Flatten the balls into circular shapes using a roti maker.

7

Heat a pan in the stove and pour the required cooking oil for frying.

8

When it is heated just slip the circular dough one by one and it will puff up after a minute.

9

When one side becomes golden brown gently flip the puri to the other side using a ladle and cook well.

10

Similarly prepare all the puris and keep it over a plate covered with a paper towel to absorb the excess oil.

11

Make sure that each puri is crisp and firm. Only then it can be filled up with prawn curry.

Note : we use semolina only for this purpose. It retains the crispiness of the puri for a longer period of time.

Preparing The Prawns
12

Place a `cast iron kadai` in the stove and heat it in high flame.

13

Once it is heated, just add a teaspoon of ghee and two tablespoons of cooking oil in it and slowly add the finely chopped onion to it. When it becomes translucent, add the ginger and garlic to it and stir well.

14

Adjust the flame to medium mode.

15

Now add the tomatoes and mash it up.

16

After a minute, add the cumin seeds, a pinch of turmeric and the required salt.

17

Next add the green chillies and the tomato puree and mix well.

18

Here you add the measured quantities of red chilli powder, coriander powder, pepper powder,garam masala and the jeera powder one by one and stir well with a little water.

19

Simmer the flame and let it cook for 5-7 minutes approximately.

20

You will get reddish brown gravy out of it and the oil will start oozing out from the sides.

21

At this stage, add the prawns to it and mix thoroughly well and close it with a lid.

22

Change the flame to medium mode.

23

Let it cook for 10-15 minutes.

24

Meanwhile, just open the lid in between and stir now and then.

25

After a few minutes, you will get a nice aroma of cooked prawns coming out of the kadai.

26

At last, simmer the flame and squeeze a lemon over the prawn curry.

27

Now the hot tangy prawn curry is ready.

28

Garnish with finely chopped coriander leaves fill it inside the puri by making big holes at the centre of each puri.

29

Serve it hot with a cup of coffee or masala chai for an evening snack or dinner.

Prawn Puri Recipe

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