Puri

🧂 Ingredients

• 250 g Whole wheat flour (atta)(Use fine whole wheat flour (atta) for the best texture. If unavailable, regular whole wheat flour can be used, but the texture might be slightly coarser.)
• 2 tbsp Ghee or Vegetable Oil(For the dough. Ghee adds a richer flavor, but vegetable oil is also suitable.)
• 1/2 tsp Salt(Adjust to taste.)
• approx. 1/2 cup Water(Lukewarm water is best for kneading. Add gradually until a stiff dough forms.)
• for deep frying Oil(A neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil, is recommended.)

👨‍🍳 Instructions

1. 1

   Prepare the Dough: In a large mixing bowl, combine the whole wheat flour and salt. Add the 2 tbsp of ghee or oil. Rub the fat into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add lukewarm water, a little at a time, while mixing and kneading. Continue kneading for about 8-10 minutes until you achieve a firm, smooth, and stiff dough. The dough should not be sticky; it should feel tight and elastic.

   ⏱️ 10 minutes
2. 2

   Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 15-20 minutes. This allows the gluten to relax, making the dough easier to roll and resulting in softer puris.

   ⏱️ 20 minutes
3. 3

   Shape the Puris: Divide the rested dough into 12 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll each ball into a small, thin circle, about 4-5 inches in diameter. Aim for an even thickness, about 1/16 to 1/8 inch thick. If the dough is too dry, you can lightly moisten your fingertips with oil or water while rolling. Ensure there are no cracks around the edges.

   ⏱️ 10 minutes
4. 4

   Heat the Oil for Frying: In a deep, heavy-bottomed pan or kadai, heat enough oil for deep frying over medium-high heat. The oil is ready when a small piece of dough dropped into it sizzles immediately and floats to the surface. The ideal frying temperature is between 175°C and 190°C (350°F to 375°F).

   ⏱️ 5 minutes
5. 5

   Fry the Puris: Carefully slide one or two rolled puris into the hot oil, ensuring not to overcrowd the pan. The puri should puff up almost immediately. Gently press down on the puri with a slotted spoon or spatula to help it puff evenly. Fry for about 30-60 seconds per side, until it turns a light golden brown. Avoid over-frying, as this can make the puri hard and brittle.

   ⏱️ 1-2 minutes per puri
6. 6

   Drain and Serve: Remove the fried puri from the oil using a slotted spoon, allowing excess oil to drip back into the pan. Place the puri on a plate lined with paper towels to absorb any remaining oil. Repeat the frying process with the remaining puris. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The dough for puri must be stiff. A soft dough will absorb too much oil and will not puff properly.
• ✓Ensure the oil is sufficiently hot before frying. If the oil is not hot enough, the puris will absorb oil and become greasy. If it's too hot, they will brown too quickly and may not cook through.
• ✓Gently pressing down on the puri with a slotted spoon or spatula immediately after it starts to puff helps to ensure it inflates evenly.
• ✓Fry puris one or two at a time to maintain the oil temperature and allow them to puff freely.

🔄 Variations

• Bedmi Puri: Stuffed with a spiced lentil (dal) mixture.
• Masala Puri: Dough is flavored with spices like cumin or ajwain.
• Palak Puri: Spinach puree is added to the dough for color and flavor.

🥗 Nutrition

Per serving