Puri, Puris or Poori - Indian crispy deep-fried breads
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cups Wholewheat/Atta Flour
- • 1/2 teaspoon Salt
- • approx. 1/3 cup (80ml) Water
- • 2 tablespoons Vegetable Oil
- • (optional - 1/2 teaspoon) Semolina / Sooji
Preparation Steps
in a bowl, mix together the flour, salt, and oil. slowly add the water a little at a time until a soft dough forms then set aside covered to rest for 10 minutes
lightly flour work surface. divide into 2, roll into balls then roll until thin and circular (approximately 8 inches wide), for smaller balls simply divide into 4 and roll 4" wide or 12 and roll 2.5" wide
heat around 1 inch of oil in a deep pan, when the oil is around 180 Celsius slowly lay the poori into the oil. press on the middle of the poori using a large slotted spoon pushing it into the oil. this helps the poori puff up. cook for 20-30 seconds on each side, and then drain on kitchen roll