NoMU recipes: puri with butter bean dip and dukkah

South Indian puri meets North African dukkah in this utterly moreish snack. Dukkah is an aromatic spice mix made by grinding toasted hazelnuts, sesame seeds, coriander, cumin seeds, black pepper and sea salt together but because life’s just too short to make your own, the folks at NoMU have done all the work for us. Keep tins of the NoMU Eqyptian Dukkah and butter beans in your pantry and you’ll be able to throw this impressive snack together when friends drop by at the last minute.

Ingredients (serves 4-6):

For the puri

120g cake flour
½ tsp salt
2 tbsp vegetable oil, plus extra for frying
100ml water
NoMU Egyptian Dukkah

For the butter bean dip

410g tin butter beans, drained
1 garlic clove, crushed (optional)
1ml ground cumin
1ml paprika
45ml olive oil
2 tbsp lemon juice (or more to taste)
125ml chopped coriander

Method:

1. To make the butter bean dip, blend the beans in a food processor with the rest of the dip ingredients until smooth and season to taste.
2. To make the puri: sift the flour and salt into a bowl. Mix in the oil, and then add enough water to make a soft dough.
3. Turn this mixture out onto a floured surface and knead it for about 10 minutes until smooth and elastic.
4. Roll out the dough thinly on a floured surface and cut out 5-7cm circles with a cookie cutter.
5. Deep-fry the puri in hot oil until puffed, crisp and golden. Drain on kitchen paper and toss in the dukkah while still warm.

6. Serve with the butterbean mash and extra dukkah for dipping.

Head this way to see the full NoMU range and try these other NoMU inspired recipes.