Mini Masala Prawn Poori's

Serves 4
Hands-on time 40 min
Oven time 50-55 min

Prawn puri makes one of the best sharing dishes ever. The tangy, hot masala is perfect for the love hate relationship we all have with our brothers and sisters but the sweet prawns and the tearing of the soft fluffy puri reminds us of the love we share.

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  • 500g raw king prawns
  • 2 cloves of garlic
  • 3cm piece of ginger
  • ½ tsp turmeric
  • 1 lime

Ingredients For the Masala

  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 2 cloves of garlic, sliced
  • 2-3 tbsp tomato puree
  • 2 green chillies, sliced lengthways
  • 1 tsp coriander seeds, crushed
  • 1 tomato, diced
  • handful fresh coriander
  • 1 lime

Ingredients For Puri

  • 250g Whole Atta (Whole wheat flour)
  • 2 tbsps, Semolina
  • 1 tsp Sugar
  • 1 tsp Carom seeds (ajwain)
  • Salt as per taste
  • Water for kneading.
  • Oil for frying.

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Method For Marinating Prawns :

01. Put the ginger and garlic in a pestle and mortar at bash to make a paste. Empty into a bowl.

02. Add turmeric, salt and lime and stir in the prawns. Set to one side.

Method For Masala :

01. Heat oil and toast cumin seeds.

02. Add sliced onions until just turning golden in colour then stir in the sliced garlic. Add a splash of water if needed. Stir to cook out the rawness.

03. Add 2-3 tbsp of tomato puree and stir.

04. Add the sliced chilli and crushed coriander seeds, stir together and add in a little water to loosen and cook for a few more minutes.

05. Once the masala is fragrant add the prawns, stir and cook for a minute then add the chopped fresh tomato.

06. Remove from the heat and finish with fresh coriander and a squeeze of lemon or lime and serve inside the puri

Method For Puris

01. Gently begin to heat the oil in a kadhai or wok on a low heat.

02. Mix the flour, semolina, sugar, salt and ajwain seeds together in a bowl.

03. Add a little water at a time and start to knead the dough until you get a hard, yet softish dough.

04. Take a small ball of dough about the size of a large lime and roll out to about a 3mm thickness.

05. Once the oil is hot gently (test by dropping in a little dough, if it sinks and rises straight away it’s ready) slide the rolled poori into the oil.

06. It will sink and start to puff, press it with the back of your slotted spoon and it will begin to puff up.

07. Flip it over and fry until it just turns golden in colour (not too dark).

08. Remove from the oil and place it on some kitchen roll.

09. Repeat with the remaining dough

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