Puri

Friday, May 14, 2010



INGREDIENTS :

Chappati flour  : 2 1/2 cups

Water : at room temperature
Oil : for deep frying
Salt : to taste

PROCEDURE :

1. Put flour in a large bowl. Make a well in the middle and pour  water in the center. mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.


2. Rest for 1/2 hour in room temperature . Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.

3.Knead dough a little again. Dough should be stiff enough to roll without extra flour.

4.Make small balls of the dough and Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris.

5.Heat plenty of oil in a kadhai until very hot. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.

6.Serve the puri hot with bombay chutney ,choley or other vegetables.



2 comments:

PranisKitchen May 15, 2010 at 11:50 PM  

what a delicious platter .Puri ooks so puffy and delicious best with veg kurma

logo design January 10, 2011 at 1:45 PM  

umm really nice. very helpful when u r abroad and cant find puris anywhere :)

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