Puri

Puri

By
From
Encyclopedia of Food and Cookery
Makes
14-16

An Indian deep-fried unleavened bread made from atta or roti flour. The dough is well kneaded to give the necessary light texture, rolled into thin rounds, then deep-fried. Puris are very light, puffed golden and hollow inside. They are served warm to accompany curries, dhal or vegetable purées. Atta or roti flours are available from health food shops and good delicatessens.

Ingredients

Quantity Ingredient
450g atta or roti flour
1 teaspoon salt
1 tablespoon ghee or peanut oil
250ml lukewarm water
oil, for deep-frying

Method

  1. Place flour in a bowl, reserving 75 g. Add salt to flour. Rub in ghee or add oil.
  2. Make a well in the centre and add water all at once, mixing with one hand to form a dough. Knead dough for at least 10 minutes. Wrap in plastic wrap and chill for 1 hour.
  3. Shape dough into 14–16 small balls about the size of a large walnut. Roll each one into thin rounds about 10 cm in diameter using reserved flour for dusting the work surface.
  4. In a deep-frying pan, heat about 2.5 cm oil until a faint haze rises from the surface. Fry puris one at a time, pressing on the edges with an egg slice to encourage them to puff. When risen, turn to cook the other side. Drain on crumpled paper towels and serve hot.
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