Recipe Ingredient
- 2 cups Indian whole wheat flour
- 1/2 Tablespoon vegetable oil
- salt to taste
Instructions
- 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
