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:
- hot pepper
- cumin/coriander powder
|Servings ||Makes 10-12
||Serving Size ||1|
||Protein || g|
|Fat ||1 g
|Mix ingredients together to make dough, add water slowly.|
|Dough for puri should be slightly less kneadable than for chapati.|
|Roll puri dough balls into circles.|
|Fry the puri in vegetable oil, turning once, and browning lightly.|
|Puri can be served with a vegetable dish, yogurt, and rice.|
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