Indian cuisine · Dough, Pasta & Rice

Puri

Small deep-fried whole-wheat flatbreads that puff into a ball within seconds in hot oil.

Ingredients · for 4 servings

• 300 g wheat flour (atta or all-purpose)
• 1 tsp salt
• 1 tbsp semolina
• 170 ml lukewarm water
• 1 tbsp oil
• 1 l oil for deep-frying

Instructions

1. Mix flour, semolina and salt, work in 1 tbsp oil and gradually the lukewarm water, and knead a firm, tight dough — firmer than roti dough, otherwise the puri will soak up too much oil.
2. Knead the dough through for 6–8 min. until smooth, and let rest covered for 20 min.
3. Divide the dough into sixteen walnut-sized balls and roll each out on a lightly oiled surface into a circle about 10 cm across and 2 mm thick.
4. Heat the oil in a wok or deep pot to 190 °C — a small piece of dough must rise to the surface immediately and sizzle vigorously.
5. Slide in one puri at a time and gently submerge it with a slotted spoon for 5 sec. until it puffs up into a ball, then flip and finish frying for 20–30 sec. until light golden brown.
6. Drain briefly on paper towels and serve immediately, warm, with potato curry or pickled vegetables.