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Simple Steps To Making Puri

A puri (pronounced poori) is a South Asian unleavened bread primarily found in Northern India made from a dough of flour water and salt by rolling it out into discs
27 Nov 2014 17:06
Simple Steps To Making Puri

A puri (pronounced poori) is a South Asian unleavened bread primarily found in Northern India made from a dough of flour water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable oil.

But this bread is also common in Fiji brought in by Fijians of Indian decent in the Girmatiyas days. It is often eaten together with any curry dish.

Puri is what everyone looks forward to when there is a function at your Indo-Fijian neighbour or when you are invited to celebrate diwali with them.

Puri is one of my favorites compared to roti but I always thought it is hard to prepare until I saw this recipe from wikiHow.

For those of you who often go out to restaurants to have your puri, following the steps below on how to prepare it will give you the puri you desire so why go and buy again from the restaurants? Or wait for next year’s diwali celebration to have it?

Cooking Time: 20 minutes;

Preparation Time: 10 minutes;

Makes: 20-25 Puris

Ingredients

– 2 cups whole wheat flour (Atta Flour)

– 4 tbs. vegetable oil

– 1/2 tsp. salt (or per taste)

– 3/4 cup warm water

– 2 cups vegetable oil for frying puris

METHOD

1. Prepare a plate with a paper towel on it for cooked puris.

2. In a bowl, mix together whole wheat flour, vegetable oil & salt, mix well using fingers.

3. Slowly add about 3/4 cups warm water, just enough to form a firm dough and knead till smooth.

4. Divide into small balls about golf-ball size, and roll out into 3” rounds on an oiled board.

5. Heat vegetable oil for frying, in a wok or kadhai (special Indian utensil for deep frying).

6. Add a little salt to the oil to keep it from smoking.

7. Fry the puri one at a time, holding them under the oil on the first side until they puff.

8. Turn and fry until light brown & place on paper-toweled dish to absorb excess oil. You can make Naan out of this same mixture. Without deep frying, just fry the rounds (Step 4)in a frying pan without oil or with very little oil until you see brown/black spots on the Naan.

TIPS

– To make soft puri, cover it, let rest for at least half an hour, and knead again briefly. (Applies to step #3)

– Try to add the puri to the oil as soon as they’re made; otherwise they tend to retract and become doughy.

– Puris are often eaten with vegetable stews. Try making a potato or bean stew to go with it. Or, make sweet rice porridge.

– You can add small quantity of semolina and wheat flour to make puri crisp.

Things You’ll Need

– Plate with paper towel

– Bowl

– Cup

–  Oiled board

– Skillet/frying pan

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