Puri with wheat recipe
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Measure flour in bowl.
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; Potato Curry is the best.
For spicy puris: When making the dough, add to the dry ingredients pinches
of:turmeric hot pepper cumin/coriander powder hing |
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