3.5/5 rating (109 votes)

Prawn Poori

Tangy prawns with puri

  • Heat Hot
  • Serves 4
  • Prep 10 mins
  • Cook 10 mins
Prawn Poori

Hot and spicy prawns with light and fluffy poori is a match made in heaven.

Hari says

There is something special about this dish. It has a special place in my kitchen - not just because I love the combination of the hot, spicy masala with the sweetness of the prawns but because there is something about the combination of the hot tangy prawns all wrapped up in the light fluffy poori blanket that is simply divine. It's such a simple dish to make. It takes just 20 minutes to prepare and even less time to gobble up. Just be sure to make lots of extra pooris to mop up the extra masala.

  • Ingredients
  • Method


  • 500g raw king prawns
  • 2 cloves of garlic
  • 3cm piece of ginger
  • ½ tsp turmeric
  • 1 fresh lime


  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 2 cloves of garlic, sliced
  • 3 tbsp tomato puree
  • 3 green chillies, sliced lengthways
  • 1 tsp coriander seeds, crushed
  • 1 tsp Kashmiri chilli powder
  • 1 tomato, diced 
  • handful of fresh coriander, chopped
  • squeeze of lime


Marinade prawns

  1. Put the ginger and garlic in a pestle and mortar and bash to make a paste. Empty into a bowl.
  2. Add turmeric, salt and lime and stir in the prawns. Set to one side.


  1. Heat oil and toast cumin seeds until they sizzle and become fragrant.
  2. Add sliced onions and cook until they begin turning golden in colour. Stir in the sliced garlic and add a splash of water if needed. Cook for a further 2-3 minutes.
  3. Add 2-3 tbsp of tomato puree and stir. 
  4. Add the sliced chilli, crushed coriander seeds and Kashmiri chilli powder then stir together. Add in a little water to loosen and cook for a few more minutes. 
  5. Once the masala is fragrant, add the prawns. Stir and cook for a minute, then add the chopped fresh tomato. Cook until the prawns turn pink (2-3 minutes).
  6. Remove from the heat and check the seasoning. Finish with fresh coriander and a squeeze of lime and serve inside a large poori or on mini pooris to share or as canapés.

N.B. The full Poori recipe is here. To make mini pooris like those in the photograph, just roll out the dough and cut out the small pooris using a cookie cutter or a ramekin and fry as per the recipe.

Nutritional information

Typical values* per Serving
Fat (g)3.2
of which saturates (g)0.3
Carbohydrates (g)0.2
of which sugars (g)0.1
Fibre (g)0.0
Protein (g)16
Salt (mg)1.0
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (2)

  • Gary


    18 July 2019 at 03:29 |
    Hi there. We are a huge fan of chicken tikka puris so could you please tell me if I can use chicken instead ofprawns and if I need to change anything. Thanks very much


    • Hari Ghotra

      Hari Ghotra

      07 September 2019 at 13:18 |
      Hi Gary - you sure can use chicken instead - the recipe will work just as it is. Let me know how you get on and please share your pictures in my app here https://hari.is/2P5rXbk Thanks so much Hari


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