You are currently viewing Cooking Together Indian Recipes – Pani Puri; Prawn Bhuna;

Cooking Together Indian Recipes – Pani Puri; Prawn Bhuna;

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We cooked 

  1. Starter: Pani Puri
  2. Main Dishes: Chicken or Prawn Bhuna
  3. Dessert: Click here for a link to the Food Sorcery favourites

 Pani Puri – Starter

Ingredients – Serves 2:

  • 10 Pani Puri or Gol Guppa Crispy balls
  • ½ Medium diced potato
  • ½ Medium diced onion
  • ¼ can of Chickpeas (drained)
  • ½ tsp of Chaat Masala
  • Tamarind paste
  • Coriander chutney
  • Fresh coriander


  • Boil the diced potatoes in water with a pinch of salt until just cooked
  • Finely dice onions.
  • Place in a bowl and add the chaat masala with a ¼ tsp of vegetable oil and toss
  • Season the chickpeas in another bowl with salt and pepper.
  • Add water to the tamarind paste to a consistency thicker than soya sauce.
  • Make coriander chutney (see recipe).


  • Pierce hole in the pani puri, gentle with your fingers or back off a spoon
  • Fill with potatoes, onions, chickpeas, and both chutneys

Chicken or Prawn Bhuna – Main

Ingredients – Serves 2:

  • 400g of boneless Chicken or Prawns
  • 2 tbsp. of natural yogurt
  • ½ tsp. of coriander powder
  • ½ tsp. of cumin powder
  • ½ tsp. of paprika
  • ½ tsp. of chilli powder
  • ½ tsp. of turmeric
  • 2 bay leaves
  • ½ tsp of garam masala
  • 2 black cardamoms
  • about an inch stick of cinnamon
  • ½ tsp. of salt. (Adjust to taste)
  • 2-3 cloves of garlic peeled and chopped or tsp. of garlic paste
  • 1 tsp. of ginger paste or finely chopped fresh ginger
  • 2 medium size chopped tomatoes or 200g of tinned tomatoes
  • 1 medium sized chopped onions.
  • Vegetable oil or ghee about 3 tablespoons
  • 2 tablespoons of chopped fresh coriander.


  1. Place pan on hob. Add the oil and heat on medium heat.
  2. Add the onions and stir fry until they become soft
  3. Add all the other ingredients except the meat, yogurt and garam masala; fry them for about five minutes.
  4. Add the meat and the yogurt and continue frying for another five minutes.
  5. Add a cup of water and stir through.
  6. Cover the pan and leave to cook until nearly tender, you may need to add more water if needed.
  7. Take the lid off and stir fry mixture for about 20 minutes until the meat is well browned, at this point the oil/butter should begin to separate.


Ingredients – Serves 2:

  • 250g Plain yogurt
  • 50g grated cucumber.
  • 1/8 tsp each Ground coriander & ground cumin
  • To taste Salt & sugar
  • Handful Fresh chopped Coriander or Mint


  1. Place the plain yogurt into a mixing bowl
  2. Grate the cucumber and squeeze out as much water as possible, then add to the yogurt
  3. Add the rest of the ingredients, keeping aside some coriander/mint for a garnish
  4. Mix well, taste, add more salt or sugar if needed and mix again
  5. Garnish with coriander/mint leaves

Coriander Chutney

Ingredients – Serves 2:

  • ½ bunch Fresh Coriander, whole
  • ½ tsp Sugar
  • ¼ tsp Fresh Ginger, whole
  • ½ tsp Fresh Garlic, whole
  • ¼ tsp Fresh Green Chilli (Optional)
  • ½ tsp Salt
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ lemon, juiced
  • 60-100ml Water
  • 2 tbsp Desiccated coconut flakes


  1. Blend all ingredients to a smooth paste.

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