Puri
Course:
Servings:
about 12 puri
Ingredients:
2 cups/250 g atta flour or an equal blend whole-wheat flour and all-purpose flour (see note below)
1/2 tsp salt
1 Tbsp vegetable oil plus more for deep-frying
Instructions:
- Put the flour and salt in a mixing bowl and work in the 1 Tbsp of oil.
- Gradually work in 2/3 cup/150 ml lukewarm water to form a firm dough.
- On a lightly floured surface, knead until soft, about 10 minutes. Lightly oil, cover, and let rest for 30 minutes.
- Roll out the dough with the hands to a thick rope and divide into 12 pieces each about the size of a walnut. Until ready to roll, cover with a damp towel or a piece of plastic wrap to keep from drying out.
- In a deep skillet or wok, heat 2 inches/5 cm of oil over medium-high heat. The oil is the right temperature when a small piece of dough floats and vigorously bubbles.
- One by one, press down the balls of dough and roll out, working in different directions to keep it round, into thin disks about 5 to 6 inches/12.5 to 15 cm in diameter. Carefully pull up the puri and slide it into the hot oil. Lightly force down with a back of a large, slotted spoon and keep it submerged with gentle taps until it begins to puff up and turn a golden brown, 10 to 15 seconds. Gently turn it over. (Do not turn again). Fry until deep golden brown, another 10 to 15 seconds. Transfer with the slotted spoon to paper towels to drain.
- Serve hot.
Notes:
- Atta flour is stone-ground, semihard wheat flour. It is sometimes sold as chapati flour. A good substitute is a one-to-one blend of whole-wheat and all-purpose flours.
Source:
Darjeeling by Jeff Koehler p. 237
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