Puri (Indian Fried Flatbread)
Puri, also spelled poori is a fried Indian bread.
Source and licence
"Puri (Indian Fried Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Puri_(Indian_Fried_Flatbread), revision 4503536), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Puri_(Indian_Fried_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4503536
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 oz (60 g) whole-wheat flour
- 2 oz (60 g) plain white flour
- 2 oz fine semolina
- ¼ tsp salt
- 1 tbsp vegetable oil for the dough
- About 500 ml (1 pint) vegetable oil for deep frying
- Water to mix the dough
Method
- Put all the dry ingredients into a bowl.
- Add salt and drizzle the 1 tbsp oil over top. Mix well.
- Gradually mix in enough water to get a stiff dough.
- Knead the dough well for a few minutes.
- Cover the dough and leave to rest for about half an hour.
- Pour the oil for deep frying in a wok or other deep pan. Heat the oil.
- Meanwhile, divide the dough into 8 small balls and roll each into a small circle (about 3 in / 7.5 cm in diameter). You can use a bit of hot oil to roll the dough so it will not stick to the surface.
- Check if the oil is hot enough—when you put a tiny piece of dough in the oil it should immediately rise to the surface. When the oil is ready, lay the flattened dough over the oil, press the top slightly with the slotted spoon until it inflates itself, and turn to other side. Adjust the flame as necessary.
- Remove the puri from the oil after it turns golden brown and place on a wire rack or kitchen paper towel for excess oil to drain.