Indian
Indian - Regional Mains
Puri
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups whole wheat flour
- • 2 tbsp oil, for the bhaji
- • 3 cups oil, for deep-frying
- • 3 potatoes, boiled and cubed
- • 1 tsp cumin seeds
- • 1/2 tsp turmeric powder
- • 1 tsp coriander powder
- • 2 green chilies, slit
- • 1 tsp dried mango powder (amchur)
Preparation Steps
1
Phase 1
Knead the flour with salt and water into a firm dough; rest 20 minutes under a cloth.
2
Phase 2
Heat 2 tbsp oil, crackle the cumin seeds, and add the green chilies, turmeric, and coriander powder; toss in the potatoes with the amchur and salt; keep warm.
3
Phase 3
Divide the dough into balls and roll into 10cm circles, slightly thick.
4
Phase 4
Deep-fry the puris in hot oil, pressing gently until they puff; flip and fry until golden; drain.
5
Phase 5
Serve the puris hot with the aloo bhaji.