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Puris
This Indian puri or crispy fried bread is the perfect accompaniment to scoop up gravies and vegetable dishes in a thali. Serve puris right away after frying.
👥 25 Servings👤 Maunika Gowardhan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
Put the sifted flour, salt, and vegetable oil in a bowl. Roughly mix with a spoon. Now gradually mix in the water, a little at a time, to help bring the dough together. Using your fingers, knead the dough into a ball until smooth and pliable. If the dough is too sticky, add a bit more flour, and if it is too dry, add a touch more water. You should end up with a smooth but firm/stiff dough. Cover with cling film (plastic wrap) and leave to rest for ⏱️ 15 minutes or so.
2
Knead the dough once again and divide into equal-sized balls. Flatten each ball and rub with a little oil, then roll them out into 3¼-inch disks (not too thin otherwise they won’t puff up).
3
Heat enough oil in a kadhai or wok for deep-frying (about a third of the way up the pan), and line a large bowl with paper towels. Test the oil is hot enough by dropping a small square of bread into the oil. If it sizzles and browns in ⏱️ 30 seconds, then the oil is ready.
4
Once the oil is hot, carefully place in the first puri and deep-fry: it will sink to the bottom, then rise up again. Using a slotted spoon, press down lightly on the puri until it begins to puff up, then turn it over and cook for 2–⏱️ 3 seconds on the other side. It should be lightly golden in color, but not too dark.
5
Lift the puri out and place in the paper towel–lined bowl to drain, whilst you make the rest. Serve them warm.
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