Try this homemade version of a curry house classic.
For the puris, mix the chapati flour, water, coriander and salt together in a bowl to form a dough. Cover the dough in cling film and chill in the fridge for 20 minutes.
Meanwhile, for the curry, heat the oil in a frying pan and fry the onion, chilli, garlic and ginger for 5-6 minutes, or until softened.
Add the curry paste and cook for a further 4-5 minutes.
Add the vinegar and prawns and cook for a further 4-5 minutes. Keep warm.
Divide the puri dough into small balls and roll each ball out to 15cm/6in circles
Meanwhile, heat the vegetable oil into a deep, heavy-based saucepan until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep-fry each puri for 45 seconds, turning once, until puffed up and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
To serve, warm the prawn curry and stir in the double cream. Place the puris onto serving plates and spoon over the curry.
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