Puri

Puri or poori is an Indian deep-fried bread that is made out of wheat flour, salt, water, and oil. It is usually served for breakfast and can even be enjoyed for a light lunch.

For making our puri, we have used Dahabi Chakki Atta, provided to us by one of our partners, Pyramid. It is a stone-milled whole wheat flour, ideal for making parathas, chapatti, phulka, puri and whole wheat bread. It is also rich in fibre and has no chemicals and preservatives.

Serving size: 10-12 puri

Ingredients:

• 1 cup Dahabi Chakki Atta
• ½ tsp salt
• 1 tbsp vegetable oil
• ¼ cup + 2 tbsp warm water
• 1 tbsp vegetable oil (for rolling the dough)
• 1 cup vegetable oil (for deep-frying the puri)

Instructions:

1. To a bowl, add 1 cup Dahabi Chakki Atta along with ½ tsp salt and mix well using a spatula. Then, add in 1 tbsp vegetable oil and mix again.
2. Gradually, add ¼ cup + 2 tbsp warm water while kneading the dough with your hands. When the dough is fully kneaded, it will get stiff and tight and have a smooth texture.
3. Cover the bowl with plastic food wrap and let the dough rest for 5-10 minutes.
4. After resting, roll the dough using your hands to make a long tube. Then, cut it to 10-12 equal parts of around 1- ½ inches and form them into balls.
5. Roll the dough balls into small round discs of around 4 inches, that are a bit thicker than normal roshi. To make the rolling easy, you can divide and smear 1 tbsp vegetable oil on the dough balls while rolling. Set them aside.
6. To a pot, add in 1 cup vegetable oil and let it heat up at medium heat for 8 minutes.
7. Carefully, place one puri in the oil. You can tell the oil is hot enough when it starts to bubble around the puri right when you put it in.
8. When the puri rises halfway above the oil (this will not take more than 5 seconds), gently keep pressing it down with a draining spoon to let the oil reach the top of the puri.
9. When the puri puffs up completely, leave it for around 3 seconds then gently flip it. The puri will be lightly golden brown in colour at this time.
10. Remove to a draining basket to drain excess oil.
11. Repeat steps 7-10 until all the puri have been fried.