Skip to content

Puris

A historical recipe from The khaki kook book, by Mary Kennedy Core (1917).

A historical recipe

The khaki kook book: a collection of a hundred cheap and practical recipes mostly from Hindustan, by Mary Kennedy Core (1917). Project Gutenberg eBook #25914.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The khaki kook book, by Mary Kennedy Core (1917). Digitised by Project Gutenberg, eBook #25914 (https://www.gutenberg.org/ebooks/25914). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

India. Associated with India by the book is about Indian cookery (Cooking, Indic); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • a pound of fine white flour

Method

  1. Puris are similar in appearance to chupatties, except they are fried instead of baked.
  2. 71.
  3. Potato Puris.
  4. Equal parts of mashed potatoes and flour, mixed to a paste and rolled very thin.
  5. Make each puri about as large as a saucer.
  6. Fry as you would fritters.
  7. These sound rather expensive, and they do take a good deal of fat;
  8. but they are to be eaten without butter.
  9. Eat with curry.
  10. Nothing else will be needed at a meal where these puris and curry are served, for they are very satisfying.
  11. 72.
  12. White Flour Puris.
  13. Knead for ten minutes a dough made from a pound of fine white flour and water.
  14. Let stand four or five hours.
  15. Divide into little balls and roll until they are as thin as paper.
  16. Fry as you would fritters.
  17. 73.
  18. Sweet Potato Puris.
  19. Take equal parts of mashed sweet potatoes and whole wheat.
  20. Work together into a soft dough.
  21. Roll out into cakes, but not too thin.
  22. Fry in as little grease as possible.