For the pastry:
1 cup (100 g) 3 1/2 oz Refined flour (maida)
1/2 cup (50 g) 1 3/4 oz Cornflour
1 tsp (4 g) Salt
3 tbsp (45 g) 1 1/2 oz Ghee
Water to bind
1/2 cup (50 g) 1 3/4 oz Cornflour
1 tsp (4 g) Salt
3 tbsp (45 g) 1 1/2 oz Ghee
Water to bind
For the filling:
1 cup (200 g) 7 oz Prawns, shelled, deveined
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 Onions, medium-sized, chopped
1 inch piece Ginger (adrak), minced
1 tsp (6 cloves) Garlic (lasan), minced
3 Green chillies, chopped
4 - 6 Curry leaves (kadhi patta)
1/4 tsp Turmeric (haldi) powder
1/4 tsp Black pepper (kali mirch) powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tsp (10 ml) Vinegar (sirka)
Salt to taste
Vegetable oil for deep-frying
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 Onions, medium-sized, chopped
1 inch piece Ginger (adrak), minced
1 tsp (6 cloves) Garlic (lasan), minced
3 Green chillies, chopped
4 - 6 Curry leaves (kadhi patta)
1/4 tsp Turmeric (haldi) powder
1/4 tsp Black pepper (kali mirch) powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tsp (10 ml) Vinegar (sirka)
Salt to taste
Vegetable oil for deep-frying
method
1. In a bowl, sift together flour, % cup cornflour, and salt to mix well.
2. Rub in 2 tbsp ghee with your fingertips. Add enough water to make a firm dough.
3. Mix the remaining cornflour and ghee into a paste.
4. Roll out the dough into a thin round. Spread the cornflour paste over it, sprinkle a little flour and roll up into a long, thin, tight roll.
5. Cut the roll into 1 inch pieces. Flatten each piece with your fingers and roll into small discs.
6. For the filling, heat the oil in a pan; add onions and saute till soft and golden.
7. Add ginger, garlic, green chillies, and curry leaves; saute for 1 minute. Add turmeric powder and black pepper powder; saute for a few seconds.
8. Add prawns and stir-fry on high heat for 2 - 3 minutes. Add green coriander and salt; continue to stir-fry till the mixture is dry.
9. Add vinegar, adjust seasoning and remove from heat.
10. Spread a little filling on the bottom half of the disc. Fold over to make a half-moon shape. Moisten the edges and press to seal.
11. Heat the oil in a pan; deep-fry the puffs till golden. Remove and drain the excess oil on paper towels.
Note: Untried puffs may be frozen for up to 2 months and fried when required.
Variation: You can also use a mince filling.
2. Rub in 2 tbsp ghee with your fingertips. Add enough water to make a firm dough.
3. Mix the remaining cornflour and ghee into a paste.
4. Roll out the dough into a thin round. Spread the cornflour paste over it, sprinkle a little flour and roll up into a long, thin, tight roll.
5. Cut the roll into 1 inch pieces. Flatten each piece with your fingers and roll into small discs.
6. For the filling, heat the oil in a pan; add onions and saute till soft and golden.
7. Add ginger, garlic, green chillies, and curry leaves; saute for 1 minute. Add turmeric powder and black pepper powder; saute for a few seconds.
8. Add prawns and stir-fry on high heat for 2 - 3 minutes. Add green coriander and salt; continue to stir-fry till the mixture is dry.
9. Add vinegar, adjust seasoning and remove from heat.
10. Spread a little filling on the bottom half of the disc. Fold over to make a half-moon shape. Moisten the edges and press to seal.
11. Heat the oil in a pan; deep-fry the puffs till golden. Remove and drain the excess oil on paper towels.
Note: Untried puffs may be frozen for up to 2 months and fried when required.
Variation: You can also use a mince filling.
serving amount
makes: 25
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