How to Make Indian Puri Asian Cooking Recipe Cuisine
Recipe Makes for 4-5 Servings:
370 g (13 oz/2 cups) wholemeal (whole-wheat) atta or roti flour, plus extra for dusting
1–1½ teaspoons salt, or to taste
1 tablespoon ghee or oil (optional)
Directions:
Put the flour and salt in a mixing bowl and rub in the ghee, if using. Add 250 ml (8½ fl oz/1 cup) water and mix to a firm but not stiff dough. Continue to knead for at least 10 minutes (the more it is kneaded, the lighter the bread will be).
Form the dough into a ball, cover with plastic wrap and stand for at least 1 hour or longer. (If left overnight the chapatis will be very light and tender.)
Shape the dough into balls with a 5 cm (2 in) diameter. Roll out each ball on a lightly floured work surface to make a thin circle – you should have about 20 rounds.
Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the puris, one at a time, spooning the hot oil over the top continually until it puffs and swells.
Turn over and cook the other side. When pale golden brown, drain on paper towel. Repeat until all are cooked. Serve warm with curries and bhajis.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
370 g (13 oz/2 cups) wholemeal (whole-wheat) atta or roti flour, plus extra for dusting
1–1½ teaspoons salt, or to taste
1 tablespoon ghee or oil (optional)
Directions:
Put the flour and salt in a mixing bowl and rub in the ghee, if using. Add 250 ml (8½ fl oz/1 cup) water and mix to a firm but not stiff dough. Continue to knead for at least 10 minutes (the more it is kneaded, the lighter the bread will be).
Form the dough into a ball, cover with plastic wrap and stand for at least 1 hour or longer. (If left overnight the chapatis will be very light and tender.)
Shape the dough into balls with a 5 cm (2 in) diameter. Roll out each ball on a lightly floured work surface to make a thin circle – you should have about 20 rounds.
Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the puris, one at a time, spooning the hot oil over the top continually until it puffs and swells.
Turn over and cook the other side. When pale golden brown, drain on paper towel. Repeat until all are cooked. Serve warm with curries and bhajis.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..