Skill level

Average: 3.5 (18 votes)


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

Cook's notes

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.

Serve with


Dean Martin's punch-drunk love

As seen in Feast Magazine, Issue 16, pg60.

Photography by Brett Stevens