FreshFast: Puri

Recipes 09/11/2017

Everyone loves these gorgeous little taste bombs, they burst in your mouth with flavour. Tangy, spicy and cooling, perfect for a summer gathering with family and friends.  Puri are essentially little crispy hollow pastries, which are fried and then once cool, you make a little hole and add your filling.

To make the puri:
1 1/3 cups plain flour
¼ tsp baking powder
¼ tsp salt
1 tablespoon oil
Oil to shallow fry

Mix the dry ingredients with the oil
Make a dough using cold water, adding slowly until the dough is soft.
Divide into small pieces roll into small balls
Roll out in to 4 cm rounds
Heat 3-4 cm of oil in a small deep saucepan and fry 2-3 puris at a time until they are all cooked, its important when frying to keep ladling hot oil while the puris are cooking, this will allow them to puff up, you want this as once cool, you will put a small hole in each and fill with the filling, put in a plate with some kitchen towel so it soaks up the excess oil. Allow to cool. Makes 20-25

For the filling:
3-4 medium potatoes, peeled and cut into cubes.  Boil in salty water with a little turmeric until tender, drain and leave to cool. You can add a 1/4 tsp mustard seeds after draining (optional)

50-60g cooked chickpeas, drained
Coriander Chutney:
1 bunch fresh coriander (stalks removed)
2 -3 green chillis (depending on how hot you like it)
2 tablepsoon lemon juice
Small handful fresh mint leaves
A little sugar to taste
Salt & pepper to taste


Blend it all into a paste, adding more or less seasoning

Tamarind Chutney:

2 teaspoons of tamarind pulp or puree (most good supermarkets have it)
3-4 teaspoons of brown sugar
¼ teaspoon salt and pepper
1 teaspoon lightly toasted cumin seeds
6-8 tablespoons water


Bring to the boil all the ingredients and simmer for a few minutes, until you have syrupy liquid, if it get hard just add some boiling water .

200g pot of plain yoghurt (I use Greek), add a little salt and a dash of red chilli powder, mix well together.

To assemble:

Do this just before the guests arrive so they won’t get soggy.

Make a small hole approximately 2cm in diameter in each puri and fill with a few chickpeas a couple of pieces of potato, 1tsp of yoghurt and then the coriander chutney and then the tangy tamarind chutney.  You can then sprinkle them with Indian fried noodles called Sev (this is optional).

~ Recipe by Ashia Ismail-Singer
“They taste divine!”