Hi friends! Puris are perhaps one of the most well-known and delicious breads of Indian cuisine. It can be served as a snack or a meal depending on the accompanying items. However, it is important to know the right way of making puris, so that they come out nice and fluffy and without too much oil. Serve hot and crisp puris with a hot side-dish or just curds and pickle; it’ll be a winner all the way!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 20 -24 puris
- 300 gms whole wheat flour / atta
- 3 tbsp olive oil
- 1 tsp salt
- 1 cup water
- oil for deep-frying
In a bowl, mix together whole wheat flour, Olive oil and salt, using fingers, till it resembles bread crumbs.
Slowly add about a cup of water, just enough to form a firm/ stiff dough and knead till smooth. keep aside for 10 to 15 minutes.
Divide the dough into small lemon size equal portions, and roll out into 3″ rounds on an oiled board.
Heat the oil for deep frying, in a wok or kadhai, fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and deep-fry the puris till they turn light golden brown in colour from both the sides.
Drain on absorbent paper kitchen towel lined plate, so that puris are dry without excessive oil.
Serve hot, goes very well with Vegetable, potato stews / aloo bhaji etc.
Note: Add a little salt to the oil to keep it from smoking.Always add the puri to the oil as soon as they’re made. Rolled and kept puris, tend to become a little dry and sometimes do not puff up properly.
Health benefits of puris:
The deep frying is a two step process. The immersion in hot oil creates the crispy crust outside while the inside is actually steamed by the evaporation of moisture.
A poori, for instance, is cooked on the surface. Because it is surface frying, the absorption of oil is much less than we think. It absorbs much less oil than any other western food that goes into a deep fat fryer.
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