01 April 2013,22:02 by

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Makes :
25 Pieces

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • In a bowl, sift together the flour 50 percent of the cornflour and salt to mix well.
  • Rub in 2 tablespoons ghee with your fingertips. Add enough water to make a firm dough.
  • Mix the remaining cornflour and ghee into a paste. 
  • 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.
  • Cut the roll into 1" pieces. Flatten each piece with your fingers and roll into small discs.
  • For the filling:
  • Heat the oil in a pan; add the onions and saute till soft and golden.
  • Add the ginger, garlic, green chillies, and curry leaves; saute for 1 minute. Add the turmeric powder and black pepper powder; saute for a few seconds. 
  • Add the prawns and stir-fry on high heat for 2-3 minutes. Add the coriander leaves and salt; continue to stir-fry till the mixture is dry.
  • Add vinegar, adjust seasoning and remove from heat.
  • 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.
  • Heat the oil in a pan; deep-fry the puffs till golden. Remove and drain the excess oil on paper towels.


For the pastry:

  • 100 grams Refined flour (maida)
  • 50 grams Cornflour
  • 1 teaspoon Salt
  • 50 grams Ghee
  • Water to bind

For the filling:

  • 250 grams Prawns, shelled, deveined
  • 50 ml Cooking oil
  • 2 Onions, medium, chopped
  • 1 teaspoon minced Ginger
  • 6 cloves Garlic minced
  • 4 Green chillies, chopped
  • 4-6 Curry leaves
  • Turmeric powder
  • Black pepper powder
  • Fresh coriander leaves chopped
  • Vinegar  
  • Salt to taste
  • IDHAYAM MANTRA Peanut oil for deep-frying

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