Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
1 hr 30 mins
Showing Off
serves 6
Recipe From
Ingredients
200g fine semolina
4 tablespoons plain flour, plus extra for dusting
fine sea salt and freshly ground black pepper
130ml soda water
1 large bunch of fresh coriander
800ml vegetable oil, for frying
½ a fennel bulb, trimmed
4 radishes, trimmed
½ a small red onion, peeled
½ a cucumber
for the pani
500g ripe tomatoes
1 teaspoon fennel seeds
10 whole black peppercorns
3 cloves of garlic, peeled
1 small thumb-sized piece of fresh ginger, peeled
3 fresh red chillies, deseeded
2 tablespoons red wine vinegar
for the green salsa
1 thumb-sized piece of fresh ginger, peeled
2 fresh green chillies, trimmed
1 large bunch of fresh mint
150ml fresh unsweetened apple juice
1 teaspoon tamarind paste or chutney
for the spiced chickpeas
olive oil
1 heaped teaspoon of cumin seeds
1 handful of curry leaves
1 pinch of ground cinnamon
1 x 400g tin of chickpeas, drained
1 tablespoon tamarind paste or chutney
Method
Crispy Indian puri, loaded up with beautifully flavoured pani, green salsa, spiced chickpeas and chopped veg – delicious!
- To make the puris, place the semolina, flour and a pinch of salt in a bowl, then gradually add the soda water, stirring continuously until the mixture comes together to form a stiff dough. Place into a flour-dusted bowl, cover with a damp tea towel and leave to stand for 30 minutes.
- Meanwhile, blitz all the pani ingredients, ½ a bunch of coriander, a pinch of salt and pepper and 200ml of water in a liquidiser until smooth. Line a sieve with a double layer of muslin, place over a large bowl, then pour in the tomato mixture and leave to strain – you’ll end up with a beautiful, intense, flavoured water.
- Meanwhile, make the green salsa. Roughly chop and add the ginger to a liquidiser with the remaining salsa ingredients. Blitz until smooth, then season to taste and transfer to a small bowl.
- For the spiced chickpeas, heat a lug of olive oil in a medium frying pan over a medium heat. Add the cumin, curry leaves and cinnamon, then fry for around 3 minutes, or until nicely toasted. Stir in the chickpeas, then add the tamarind paste or chutney and cook for a further 3 minutes to warm through, shaking the pan occasionally. Transfer to a plate and set aside.
- Shape the puri dough on a flour-dusted surface into a long sausage shape, roughly 40cm in length, then take small lumps of dough and roll into rough grape-sized pieces with your hands. Roll the dough out into thin, flat circles, roughly 7cm in diameter.
- Place a large, deep pan over a high heat, add the vegetable oil and allow it to get really hot. To test if it’s hot enough, drop a tiny piece of dough into the pan – if it floats to the surface and starts to sizzle, it’s about right. Using a slotted spoon, carefully lower 3 to 4 dough circles into the pan. Fry for 2 to 3 minutes, or until puffed up, using the spoon to push them under the oil, then carefully flip them over and continue cooking for 2 minutes, or until golden and crisp. Transfer to a double layer of kitchen paper to drain, then repeat with the remaining dough.
- Meanwhile, finely chop the fennel, radishes, onion and cucumber, then place into separate bowls.
- To serve the puris, smash a hole in the top and spoon some chickpeas, green salsa and chopped vegetables inside. Drizzle in a little of the pani, pick over a few of the remaining coriander leaves and tuck in.
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