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Puri
Puri

yields approx. 20

Ingredients

  • 2 cups wheat flour
  • 3/4 cup warm water,
  • A pinch of salt,
  • 1 tsp sugar,
  • 2-3 tsp oil,
  • Enough oil for frying.

Method

  1. Combine wheat flour, salt, sugar and water to form a dough stiffer than the regular chapati dough.
  2. Cover the dough with a wet cloth for about 20-25 min.
  3. Knead the dough again and make small round balls of 1/2 inch diameter.
  4. Heat enough oil in a deep pan or kadai. When oil is heated, turn the heat to medium.
  5. Keep aside 2 tsp of the heated oil. Rub a little oil on the ball for easier rolling. Roll out the ball into 3 inch diameter circle. You don't need flour for rolling because puris are smaller than chapatsi or phulkas, hence, easier to roll. Roll in such a way that the area at the edge is thinner that the middle part.
  6. Gently slide the circle into the hot oil. It starts swelling up in the oil. Using the turner, keep tossing the hot oil from the kadai on top of the puri to help it puff up. Turn over and fry the other side. When puri is golden brown from both the sides (Make sure that the edge is also well done) , remove and drain on a tissue paper. Serve hot with Potato Bhaaji or just with any curry.

Variations:

Adding sugar into the dough is optional. However, sugar helps puris stay puffed for long.