Chemeen/ Prawns Pathiri

Chemeen/Prawns Pathiri

Ingredients

For stuffing

500 gram prawns, cleaned

2 medium onions, chopped

3 tablespoon garlic, chopped

1 ½ tablespoon ginger, chopped

2 green chillies

A sprig of curry leaves, chopped

A handful of corriander leaves, chopped

1 tablespoon fennel powder

1 ½ tablespoon chili powder

½ teaspoon turmeric powder

½ teaspoon pepper powder

½ teaspoon garam masala

½ teaspoon vinegar

Salt to taste

4 tablespoon oil

Method

• Make a paste of 2 tablespoon garlic, 1tablespoon ginger, 1/2 tablespoon fennel powder, chili powder, turmeric powder, vinegar and salt and keep separate.
• Heat 2 tablespoon oil in a nonstick pan.
• Add prawns along with the ground paste and stir for 2 minutes or until it turns dry.
• Mash the prawns with a spoon and turn off the flame.
• In a separate pan add 2 table spoon oil.
• Add onion and saute until translucent.
• Add chopped green chilies, 1 tablespoon garlic, 1/2 tablespoon ginger, chopped curry leaves, coriander leaves, 1/2 teaspoon fennel powder, pepper powder, garam masala and stir fry for a minute.
• Add prawns and give a good stir, cook on low flame for 2 -3 minutes and turn off the flame.

For Pathiri

1cup plain flour (Maida)

Luke warm water, for kneading

Salt as required

Oil for frying

Method

• Combine maida, luke warm water and salt to make smooth dough.
• Roll small balls out of it.
• Roll the dough to a circle of 6 inch diameter.
• Spread the filling on to it leaving some space at the edges.
• Place another rolled out dough on top of it.
• Seal the edges with a fork or fold the edges inside.
• Deep fry in oil until golden brown.
• Chemeen pathiri is now ready to serve.

*Prawns can be substituted by chicken, meat or vegetable of your choice.