Puris are fried wheat bread, very common in Indian cuisine served for breakfast. It is a very nice accompaniment to curries as well as snacks.
- 2 cups All Purpose Flour or Maida
- 2 tsp Salt
- 1 tsp Ghee or Oil
- 1 tsp Baking powder or baking soda
- 1 cup Water (or as needed to make a pliable dough)
- Oil-for frying
- Mix together the flour, baking powder and salt thoroughly.
- Add water little by little to the dough .Knead for 15-20 minutes or until it comes together into a pliable dough. You can also add 1 tbsp hot oil or ghee to the dough. (that you are heating for deep frying).The dough should not be sticky (only very lightly sticky) or feel dry in your hands.
- Do not let the dough sit as it soaks up lots of oil while frying. Hence use the dough immediately to make the puris.Some say that dough must rest in a humid place like oven for atleast an hour.
- Make small balls out of it.Roll it out into small circles with thin-medium thickness using rolling pin. Don’t make it too thin else it will come out crispy. Let the puris be a little thick so that they will puff up.
- Repeat for all dough.Heat oil for deep frying.The oil should be hot but not too hot that it smokes.
- Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil. Now drop the puri into the oil.
- While the puri is slowly coming to the surface,keep tapping slowly on the puri with a ladle so that it would puff up. When one side changes color, turn it over and let the other side cook. Make sure you turn the puri just once.
- Place it on paper towel to drain off any oil. Serve it with side dish of your choice. The famous combo is with Potato Masala and also Chole (chickpeas curry).