Popular across India, puri is deep fried unleavened bread, eaten for breakfast, as a snack or an accompaniment to savoury and sweet dishes. They tend to be served on special occasions such as weddings and religious ceremonies, but in the UK they can be found in a number of curry houses as aloo, choley or prawn puris.
200g chapatti/ wholemeal flour
200ml cold water
Pinch of salt
Oil for deep frying
Time: 25 Minutes. Makes: 15.
· In a mixing bowl place the flour, salt and add half of the water.
· Using your fingers knead into a dough; add more water when needed until it becomes flexible enough to roll. Knead to form a smooth, medium-hard dough.
· Cover and leave to rest at room temperature for 5-10 minutes.
· Knead the dough and divide the dough into 15 equal parts. Coat the palms of your hand with a bit of veg oil, this will stop the dough from sticking and make it easier to roll out.
· Take each ball and roll between your palms, until the balls are smooth and without cracks. Apply gentle pressure to flatten. To stop the dough from sticking, lightly coat the dough ball with a bit of oil.
· Using a rolling pin roll into a circle until the disc is 4 inches in diameter.
· In a large pan/ wok heat the oil until hot. Lift the puri and gently slide it down and into the hot pan. It will sink to the bottom and gradually rise to the surface. Use a slotted spoon/ fish slice to lightly press until the puri puffs up. Turn it over for a further 3 seconds. Lift and drain the puri and place on a kitchen towel. Cook the rest. Serve with your favourite curry.
· Cooked they can be stacked and wrapped in a clean tea towel.
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