Recipe Inspiration

Ingredients...

30ml sunflower oil

3g black mustard seeds

6 curry leaves

10g garlic – finely chopped

200g tomato – finely chopped

5g salt

5g garam masala

5g ground coriander

2g chilli powder

600g cooked potato, roughly chopped

36g Essential Cuisine Indian Inspired Korma Seasoning

200ml water

300g chapatti flour

160ml water

Method...

1. Preheat a fryer to 180°c.
   
   
2. Heat the oil in a large saucepan over a medium heat. Add the mustard seeds and curry leaves until they begin to pop. Add the garlic, cooking for 1 minute. Stir in the tomatoes, cover with a lid and cook for 8 minutes until soft.
   
   
3. Stir in the salt, garam masala, coriander, chilli and Indian Inspired Korma Seasoning into the pan, cooking for 1 minute. Add the potatoes, pour in the water and simmer for 15 minutes, stirring occasionally. Keep warm until ready to use.
   
   
4. Place the flour in a large bowl, slowly add the water until a dough is formed. Kneed a little, then cover and leave to rest for 10 minutes.
   
   
5. Divide the dough into 20 balls and roll out into 10cm circles.
   
   
6. Fry the puri’s for 1 minute each side in batches as not to overcrowd the fryer.
   
   
7. Serve hot with the potato curry.