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Puris Filled with Vegan Nuggets and Green Chutney


Indian fried bread with a creamy vegan curry sauce and cooling mint chutney.

  • Serves: 4-6 |
    4-6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 2:0 hours |
  • Cook Time : 60 mins
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1⅓ C (330 ml / 160 g) cake flour
⅓ C (80 ml / 60 g) semolina flour
½ C (125 ml) water
pinch salt
sunflower oil, for deep-frying

Curry Sauce

2 x 280 g packs of Quorn Vegan Nuggets
3 Tbsp (45m l) coconut oil
1 (200 g) large onion, finely chopped
3 cloves garlic, finely chopped
2 Tbsp (30 ml) garam masala
1 Tbsp (15 ml) medium curry powder
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) ginger, finely grated
1⅓ C (330 ml / 460 g) tomato purée
1 C (250 ml) coconut cream
2 tsp (10 ml) sugar
salt and pepper

Green Chutney

1 C (250 ml) fresh coriander
1 C (250 ml) fresh mint
½ C (125 ml) water
¼ C (60 ml) roasted salted peanuts
¼ C (60 ml) apple juice
1 (20 g) spring onion
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) sambal oelek
2 tsp (10 ml) ginger finely grated
2 tsp (10 ml) lemon juice
2 (8 g) garlic cloves salt and pepper

To Serve

1 C (250 ml / 160 g) cucumber, finely chopped


Stir the cake flour, semolina flour, water and salt together and knead for 5 minutes. Cover and set aside to rest for 1 hour. After one hour, knead the dough for a further 1 minute.

Divide the dough into 12 portions. Form each portion into a ball and roll each out into a 1 mm thick disc.

Heat the sunflower oil for deep-frying to 180 °C.

Fry each disc, individually, by carefully placing it in the oil and keeping it under for at least 20 seconds until it puffs up.

Turn the puri over and cook until golden and crisp, around 1 minute. Drain on kitchen paper and repeat with the rest.

Curry Sauce

Preheat the oven to 200 °C.

Arrange the Quorn Vegan Nuggets on a baking tray and bake until golden and crisp, about 18 minutes.

Heat the coconut oil in a saucepan over medium heat; add the onions and sauté for 2 minutes.

Stir in the garlic, garam masala, curry powder, cumin and ginger and sauté for 1 minute. Add the tomato purée, coconut cream and sugar and simmer for 10 minutes. Season to taste.

Chop the nuggets up into bite-size chunks and stir half of them into the sauce. Reserve the remaining nugget bits for sprinkling on top.

Green Chutney

Combine all of the ingredients in a food processor and blend until smooth. Season to taste.

To Serve

Break open the tops of each puri and spoon some of the butter chicken into each. Scatter some of the remaining nuggets on top and finish off with a spoonful of the chopped cucumber and green chutney.

TIP: The curry is also great served on basmati rice or with naan bread and poppadums.