PURI - Indian Popular Cooking Recipe

This is yet another very popular bread all over India. Generally it is considered a rich man’s bread because it needs deep oil for frying, it is light in appearance and taste. However, it is not as healthy as chapatti of bhakri.
        (The oil used for deep-frying can vary from pure ghee to any vegetable oil ---- according to taste, and pocket)

75% wholewheat flour
Water, salt

Note :Do not use a flour stronger than 85% whole wheat, otherwise the puri will become too crisp in the cooking process and break.

1. Prepare the dough, It consistency should be firmer than that for chapati, but a little softer than that for bhakri. Take a small piece roll it out thinly to about 3” in diameter (4” at the most”. Do  not use extra flour for rolling out the dough.
2. Heat the oil in a deep frying pam (called a ‘tavdi’ in India). Be careful not to let the oil become to hot – with experience the flavour and texture of the finished puri will allow you to judge the correct temperature

3. Place the puri in the hot oil. If the temperature is correct the puri will puff-up into a ball and float on the surface of the oil. Leave it to cook for a little while (Seconds only) and then turn it over. 


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