Puri

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the whole wheat flour and salt in a large mixing bowl.

   Ca. 1 min.

2. 2

   Gradually add the warm water and the dough oil to the flour mixture, mixing until a stiff dough forms.

   Ca. 3 min.

   Kokkens note: Add water slowly, as the exact amount can vary based on flour type and humidity.

3. 3

   Knead the dough on a clean surface for 5-7 minutes until it is smooth and elastic.

   Ca. 7 min.

   Kokkens note: The more you knead, the softer your puris will be.

4. 4

   Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.

   Ca. 30 min.

5. 5

   Divide the dough into 16-18 equal small balls.

   Ca. 2 min.

   Kokkens note: Aim for uniform size for even cooking.

6. 6

   Heat the frying oil in a deep pan or kadai over medium-high heat until it reaches about 175-180°C (350-360°F).

   Ca. 5 min.

   Kokkens note: A small piece of dough dropped in should sizzle and rise immediately.

7. 7

   While the oil heats, lightly grease your rolling surface and rolling pin, and roll out each dough ball into a thin, 4-5 inch diameter circle.

   Ca. 5 min.

   Kokkens note: Do not use dry flour for dusting as it can burn in the oil.

8. 8

   Carefully slide one rolled puri into the hot oil.

9. 9

   Gently press down on the center of the puri with a slotted spoon to help it puff up.

10. 10

    Once it puffs, flip it over and fry for another 15-30 seconds until golden brown on both sides.

    Ca. 1 min.

    Kokkens note: Do not overcrowd the pan; fry one or two at a time.

11. 11

    Remove the puri with the slotted spoon and drain excess oil on paper towels.

12. 12

    Repeat with the remaining dough balls, adjusting heat as needed to maintain oil temperature.

    Ca. 10 min.

13. 13

    Serve the hot puris immediately with your favorite curry or side dish.