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Puri Recipe

Fried, Puffed Whole Wheat Flat Breads

Mix together in a bowl:
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
Serve as soon as possible; these breads are not as good later.
Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it.
For spicy puris:
When making the dough, add to the dry ingredients pinches of:
turmeric
hot pepper
cumin/coriander powder
hing
Category Breads
Servings Makes 10-12 Serving Size 1
Calories 86 Protein g
Fat 1 g Carbohydrates16 g

Pictures

puri_flour.jpg

Mix ingredients together to make dough, add water slowly.

puri_dough.jpg

Dough for puri should be slightly less kneadable than for chapati.

puri_rolling.jpg

Roll puri dough balls into circles.

puri_frying.jpg

Fry the puri in vegetable oil, turning once, and browning lightly.

puri_final.jpg

Puri can be served with a vegetable dish, yogurt, and rice.

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