These gorgeous little taste bombs burst in your mouth with flavour! Tangy, spicy and cooling, perfect for any 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.

Makes: 20-25


For the Puri
1 1/3 Cups plain flour
¼ tsp baking powder
¼ tsp salt
1 tablespoon oil
Oil to shallow fry

For the filling
3-4 medium potatoes, peeled and cut into cubes

1/4 tsp mustard seeds
50-60g chickpeas, drained

For the 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

For the 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
200g pot of plain yoghurt (we used Greek)
salt and red chilli powder


For the Puri

  1. Mix the dry ingredients with the oil and add cold water slowly until the dough is soft.

  2. Divide into small pieces roll into 4 cm rounds.

  3. 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).

  4. Put on a plate with a paper towel to soak up the excess oil and allow to cool.

For the filling

  1. Boil potatoes in salty water with a little turmeric until tender, drain

  2. Add mustard seeds after draining (optional)

  3. Boil chickpeas and drain.

For the Coriander Chutney

  1. Blend all ingredients into a paste, season to taste

For the Tamarind Chutney

  1. 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.

  2. Add the yoghurt, a little salt and a dash of red chilli powder, mix well together.

To assemble

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. Then add the coriander chutney and then the tangy tamarind chutney.  You can then sprinkle them with Indian fried noodles called Sev (optional).

TIP: Assemble just before guests arrive so they don’t get soggy.

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

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