1 tbs vegetable oil
2 curry leaf sprigs, leaves picked
1 small onion, thinly sliced
1 long green chilli, thinly sliced
4 small dried red chillies
1 tsp yellow mustard seeds
1 tsp cumin seeds
400 g can chickpeas, rinsed
2 tbs shredded fresh coconut (see Note)
small puris (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 2 cups.
Heat oil in a large frying pan over medium heat. Cook curry leaves for 1 minute or until fragrant. Add onion and 1 tsp salt, and cook for 5 minutes or until golden. Add chillies and spices, and cook for 1 minute or until seeds pop. Add chickpeas and coconut, and cook for a further 3 minutes or until heated through.
Press your thumb through puris to make a hole and spoon chickpeas into them to serve.
Frozen fresh coconut and small puris are from Indian food shops. Defrost coconut before using.
As seen in Feast Magazine, Issue 16, pg60.
Photography by Brett Stevens