3 cups or (360 grams) wholewheat flour
1 tablesp. fine semolina
1 teasp. oil or melted ghee (optional)
1 teasp. salt or add as required
¾ to 1 cup water or add as required
Oil for deep frying – as required
Puri (fried puffed bread) recipe
Ingredients
Main
3 cups or (360 grams) wholewheat flour
1 tablesp. fine semolina
1 teasp. oil or melted ghee (optional)
1 teasp. salt or add as required
¾ to 1 cup water or add as required
Oil for deep frying – as required
Method
Copy TextPut the whole wheat flour, semolina, salt and oil or melted ghee in a mixing bowl.
Add a little water at a time and knead well to form a dough. The dough should not be too soft, but fairly stiff, so be careful not to add too much water.
Start to heat up the oil in a deep wide-mouthed pan similar to a wok at level 4.
Roll into small doughballs, smaller than a golf ball.
Dip the doughball into a bit of flour, dust the work surface and rolling pin with flour, then roll into a ¼ inch thick circular shape.
Check if the oil is ready by dropping a tiny piece of the dough into the oil, if it rises to the surface immediately, it’s ready.
Gently slide the puri into the hot oil from the side, not the middle, making sure not to splash the hot oil.
Using a slotted, wide skimming or sieving spoon, press down gently on the puri, which causes it to puff up. Then gently flip it over to cook the other side. Shouldn’t take more than a couple of minutes.
Remove the puri from the pan along the side of the pan, allowing as much oil to drain back into the pan as possible. Place on a wire rack on a baking tray.
Serve hot!
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Learn moreMethod
Copy TextPut the whole wheat flour, semolina, salt and oil or melted ghee in a mixing bowl.
Add a little water at a time and knead well to form a dough. The dough should not be too soft, but fairly stiff, so be careful not to add too much water.
Start to heat up the oil in a deep wide-mouthed pan similar to a wok at level 4.
Roll into small doughballs, smaller than a golf ball.
Dip the doughball into a bit of flour, dust the work surface and rolling pin with flour, then roll into a ¼ inch thick circular shape.
Check if the oil is ready by dropping a tiny piece of the dough into the oil, if it rises to the surface immediately, it’s ready.
Gently slide the puri into the hot oil from the side, not the middle, making sure not to splash the hot oil.
Using a slotted, wide skimming or sieving spoon, press down gently on the puri, which causes it to puff up. Then gently flip it over to cook the other side. Shouldn’t take more than a couple of minutes.
Remove the puri from the pan along the side of the pan, allowing as much oil to drain back into the pan as possible. Place on a wire rack on a baking tray.
Serve hot!
