Simon Rimmer served up a tasty mushroom puri with green chilli on Sunday Brunch.
The ingredients are: 450g chestnut mushrooms, sliced, Oil to fry, 2 crushed garlic cloves, 25mm grated ginger, 1 finely chopped red onion, 1 finely chopped green birds eye chilli, 1 tablespoon of medium curry paste, 1 tablespoon of malt vinegar, 100ml cream and Splash of water.
For the puri : 250g chapatti flour, About 125ml warm water, 1 tablespoon of chopped coriander, Salt and Oil to deep fry.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes