2 1/2 cups Chappati flour
2/3 cup Water at room temperature
Ghee for brushing the bread while rolling out the dough
Oil for deep frying
How to make puri:
- Put flour in a large bowl. Make a well in the middle and pour in
a stream of water in the center. Use one hand to mix the flour and
water in a rotating motion from the center of the bowl outward,
until the dough is moist enough to be gathered into a rough mass.
Wet hands and continue until the mixture cleans the sides of the
bowl and has become a nonsticky, kneadable dough. When the dough is
kneaded, it will be elastic and silky smooth. To test the dough,
press it lightly with a fingertip. If it springs back, it is ready
to be rested. Resting the dough is the last step and allows the
dough to relax and absorb the water and kneading.
- Rest for 1/2 hour in warm climates and 1.5 hours in cold
climates. Cover with a wet towel so the dough does not dry out. The
rested dough is light and springy, less resistant to being rolled
out into the thin rounds.
- Knead dough a little again. Dough should be stiff enough to roll
without extra flour.
- Make small balls of the dough and cover them with damp cloth.
- Take one ball of dough and dip a corner of ball in melted ghee
or oil and roll it out into 4 to 5 inches round.
- Repeat the same process to roll out all pooris.
- Heat plenty of oil in a kadhai until very hot.
- Put in a poori and immediately start flickering hot oil over the
top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the poori over and
cook the other side until golden brown.
- Serve the puri hot with pindi choley or other vegetables.
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