Descripton
This dough can also be used to make whole-wheat chapatis, another of India's many breads. Simply cook them on a hot non-stick pan or griddle rather than frying them.
Serves | Makes 12 |
Ingredients
2 cups (500 ml) whole-wheat flour
3 Tbs (45 ml) ghee
3/4-1 cup (180-250 ml) warm water Vegetable oil for deep frying
Instructions
Combine the flour and ghee in a mixing bowl, rubbing the mixture between your fingers until it resembles coarse meal.
Add about 1/4 cup (60 ml) of the water, mixing it with your hands or a wooden spoon.
Add more water a tablespoon (15 ml) at a time, stirring vigorously between additions of water, just until the dough can be gathered into a ball.
Knead on a lightly floured surface until the dough becomes smooth and elastic, 7 to 8 minutes.
Place the bowl in a bowl, cover with a damp dish towel, and let the dough rest for at least 30 minutes or up to several hours.
Pinch off about 2 tablespoons (30 ml) of the dough and roll into 5-inch (12 cm) circles on a lightly floured surface.
Heat about 2 inches (5 cm) vegetable oil in a deep pot until it reaches 350F (180C) on a deep frying thermometer.
Fry the puris one at a time, holding them under the surface of the oil with a slotted spoon, until puffed and golden brown on both sides.
Transfer to paper towels to drain and serve warm.
Makes about 1 dozen.
Reproduced by permission of Worldwide Recipes.
