Puri | Poori - deep fried unleavened Indian flat bread

It has been nearly a year since we had Puri | Pooris. We tend to eat responsibly and so try to relish deep fried items at intervals. Once during the Mango Season, we definitely make Puris to relish it along with Aamras.

Today for breakfast we decided to have lovely puffed Puris along with Potato Masala and Aamras. A wonderful Sunday brunch indeed! 

INGREDIENTS

2 cups Whole Wheat Atta
1/2 tsp Salt
2 tsp Oil
3/4 cup Warm Water
Whole Wheat Atta, for dusting
Oil, for deep frying

METHOD

• In a mixing bowl, add whole wheat flour, salt and oil. Mix well to combine oil into the flour.
• Add warm water, little by little to form a stiff dough. The dough should be a bit hard than the normal roti dough. This is important as only then we will get nice puffed puris.
• Coat the dough with little oil so that crusts do not form as we need to cover and allow the dough to rest for 10 minutes. Since we have made a stiff dough, the resting will make it a bit soft.
• In a thick bottomed kadhai, add oil and place it on medium heat. As the oil gets to the required temperature we will prepare the Puris.
• After the resting, knead the dough again and make equal lemon sized portions of the same.
• Take one portion and roll it into a smooth round ball with the palm of your hands. Gently flatten it to form a small disc.

Dust it with dry whole wheat flour, and using a rolling pin, roll out a thick puri. In the similar manner, roll out the remaining portions.

To check if the oil is perfectly hot, take a small piece of the dough and put it into the oil. If it goes to the bottom of the kadhai and then after few seconds floats to the top, the oil is perfect for frying puris.

Once the oil is hot, gently slide a puri. The puri will settle at the bottom and then rise up to float. Gently press to enable the puri to puff up.

After few seconds, flip to the other side. After few seconds, remove the puri and transfer it onto a tissue paper.

Similarly make the remaining Puris.

Serve hot with Potato Masala | Aamras | Chole Masala | Dryfruit Jaiphal Rava Kesari.

We relished these lovely puffed Puris with sweet Aamras and delicious spicy Potato Masala.

We have used:
1. Aashirwaad Sharbati Whole Wheat Flour
2. Sundrop Heart Oil
3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.