Recipe
Why make it
Crisp hollow semolina shells filled with spiced chickpeas and potato, then topped with cold mint-tamarind water. A street-food favourite you can make at home for iftar or a party.
Serves 6
+ 14 more in the full recipe
Step 1 of 11
Put the potatoes in a pot, cover with water and boil until a knife slides in easily. Drain, cool, then peel and cut into small cubes.
Step 2 of 11
Mix the semolina, plain flour, salt and baking soda in a bowl. Add the warm water a little at a time and bring together into a stiff dough.
Step 3 of 11
Knead the dough firmly for 5 minutes until smooth and no longer sticky. Cover with a damp cloth and rest for 15 minutes so the semolina softens.
Step 4 of 11
While the dough rests, blend the mint, coriander, green chillies and tamarind pulp with 250 ml of the cold water until completely smooth.
Step 5 of 11
Strain the blended mixture through a sieve into a large jug, pressing out the liquid. Stir in the remaining cold water, cumin, black salt, salt and sugar. Taste; it should be sharp, salty and hot. Chill in the fridge.
The last 6 steps are in the full recipe.
Cook’s tip
Keep the dough stiff. A soft dough gives shells that turn flat or chewy instead of hollow.
Ready to cook?
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