PURI / SOFT AND PUFFED FRIED INDIAN FLATBREAD

Ingredients – Serves 3-4

3 cups whole wheat flour

2 tbsp oil

1 tsp salt

½ tsp ajwain/carom seeds (optional)

Oil for deep frying

Sieve the whole wheat flour with salt. Add oil and mix. Now add water slowly, little at a time to make a stiff and tight dough. Cover and keep it aside for 20 mins. 

Divide the dough into small or medium size balls (about 15-16). Touch each ball with a little oil and roll them into small circles.

Heat oil in a deep frying pan. To check whether the oil is hot enough, drop a small bead size ball of dough into oil.  If the dough ball rises steadily to the top, then the oil is sufficiently hot to fry the puris. Otherwise, wait till the oil becomes hot before frying the puris. If the dough ball rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot. When the oil is sufficiently hot, add puri one at a time and fry gently pressing down with frying spoon or slotted spoon in a circular motion. Turn over when puffed up and fry the puri till golden brown. Puri should be served hot with chick peas curry and jeera aloo.