Puri (Indian Dish)

Mix together in a bowl:

2 cups Indian whole wheat flour

1/2 Tablespoon vegetable oil/or Ghee

salt to taste

Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Serve as soon as possible; these breads are not as good later.

Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it.

Pictures

Mix ingredients together to make dough, add water slowly.

Dough for puri should be slightly less kneadable than for chapati.

Roll puri dough balls into circles.

Fry the puri in vegetable oil, turning once, and browning lightly.

Puri can be served with a vegetable dish, yogurt, and rice.