India boasts a rich variety of breads, many of which are unleavened flatbreads made simply with whole wheat flour and water. One such bread is puri (pronounced POO-ree), a delightfully puffy bread rolled out and deep-fried, best enjoyed fresh from the hot oil.
Making puris is fun and satisfying as you watch them puff up beautifully as they cook. I especially love pairing puris with sweet and savory dishes, like Aloo Gobhi or Chhole. This recipe yields 14-16 puris.
ingredients:
1 1/2 cups of whole wheat or chapati flour
pinch of salt (optional)
3/4 cup water
2-3 cups oil, for frying
preparation:
- Measure the whole wheat flour and salt (if using) into a large bowl. Slowly add the water until you have a stiff dough. In a stand mixer with the dough hook attachment, knead the dough for 2-3 minutes. Cover the surface of the dough with a little bit of neutral oil to keep it from drying out. Let rest, uncovered, for 15-20 minutes.
- Divide the dough into 14-16 portions, rolling them into balls. On an oiled surface, flatten each ball into a thick patty before rolling it with a rolling pin into a 3-4 inch circle, about 1/8 inch thick. Roll out all the puris before frying.
- Heat the oil in an 8-10 inch frying pan until hot but not smoking, about 325 degrees F. Gently slide 2-3 puris into the hot oil. As the puris rise to the top, push them down with a slotted spoon until they puff up. Turn the puris over and fry them for a few seconds until they turn golden brown. Remove them from the oil and let them drain on paper towels. Serve fresh Puri, and enjoy!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.