Topic: CA's Puri's

[Edwin Catflap]

Had a go at this recipe that other day!! So simple and the results were great. I did the one with sugar so they were a little sweet, i have seen one variation where a bit of pepper is used instead of sugar. The other thing on the plate is Brinjal fritters (bhaji's) again very nice



 

[colin grigson]

Hi Eddie ,

Those Puris look great ... what do they taste like ? .. having never tried one I was wondering if they may be a bit 'dough-nutty' ... how would you describe them please ?.

[Edwin Catflap]

Hi Colin

These were the sweet ones with sugar and they are a little like a doughnut but they are hollow so not stodgy. They work really well with a prawn korma and just cut a lid off and spoon the prawns in!! Also you can use pepper instead of sugar as per CBM's book i think and they would be nice with a more savoury curry!

Yummy!!!

[Cory Ander]

just cut a lid off and spoon the prawns in!!

I'm not sure you need to "cut the lid off", EC?

You should be able to just push the top of them to deflate them?  Perhaps you cooked them a little too long (or too hot) and they became, somewhat, hard and crisp?

Thanks for trying them and reporting back though! 

Kids love 'em (with the sugar, not so sure about the pepper!) 

[Edwin Catflap]

Hi CA

Excuse my ignorance, i've never really had a prawn puri (or any other puri) and know that some just deflate them and pour the curry on top like CBM, others fold the puri over (Dip I think), mine were just begging to be opened and used as a kind of bowl. I think they were ever so slightly over done but not too hard and nice and soft inside, they just supported themselves. I'll tweak the timings next time