- 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.