Puri gros pois

🫓 Fried puris served with a mild gros pois (butter bean) curry with ginger and tomato.

Ingredients

• 🌾 300 g wheat flour
• 💧 170 ml warm water, added gradually
• 🫗 1 tablespoon oil for the dough
• 🧂 ½ teaspoon salt for the dough
• 🫘 400 g cooked gros pois (butter/lima beans), drained and rinsed
• 🍅 2 ripe tomatoes, finely chopped
• 🧅 1 medium onion, chopped
• 🧄 2 crushed garlic cloves
• 🫚 1 teaspoon grated ginger
• 🟡 ½ teaspoon ground turmeric
• 🌿 1 thyme sprig and 2 tablespoons fresh coriander
• 🫗 2 tablespoons oil for the curry
• 🧂 ¾ teaspoon salt for the curry, to taste
• 💧 250 ml hot water for the sauce
• 🫗 700 ml neutral oil for frying puris; absorption varies

Preparation

🥣 Mix flour and salt. Add a tablespoon of oil, then gradually pour in warm water to make soft dough.

👐 Knead for 5 minutes, cover and rest for 20 minutes. Divide into 8 balls and keep covered.

🫘 Drain and rinse cooked gros pois. Check the label and taste canned beans before salting; do not use raw dried beans within this cooking time.

🍳 Heat curry oil. Cook onion for 4 minutes until soft, then add garlic and ginger.

🟡 Add turmeric and thyme; stir 30 seconds, then add tomatoes and cook 6–8 minutes until thick.

🫘 Add gros pois, hot water and salt. Partially cover and simmer gently for 15 minutes, stirring without crushing the beans.

🌿 Stir in coriander, taste and adjust salt. Keep the curry covered over very low heat while frying the breads.

🫓 Roll each dough ball into a thin 15–17 cm disc. Keep discs separate and lightly floured.

🌡️ Heat frying oil to about 175°C in a deep, stable pan. Fry each puri separately for 1–2 minutes per side.

🧺 Drain on a rack. Serve hot puris with gros pois curry, sauce and separate condiments.