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Ingredients
- Yield 12 pieces
1 cup fine-milled wholegrain flour (atta flour)
¼ cup all-purpose flour
2 tbsp semolina flour
¼ tsp salt
150-180 ml water
3-4 cups oil for frying
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Roti Puri
Light and crispy -puri is unleavened bread, deep-fried till puffy and golden. It’s traditionally served with chickpea curry and chutneys often during breakfast or for a snack. Puri can also be eaten with guacamole, salsa or hummus -let your imagination guide you. Swap out your usual basmati rice, naan or roti for puri and enjoy a lighter lunch or dinner!
- Easy
- 15 min
- 15 min
- 10 min
- 3 steps
- 6 Ingredients
- Easy
- 3 steps
- 6 Ingredients
- 15 min
- 15 min
- 10 min
Instructions
-
Make the Dough
- In a large bowl, mix the three flours and salt together.
- Gradually add the water and knead till you get a smooth, soft dough-about 10 minutes.
- You may not need all the water specified as it depends on the flour used.
- The dough should be non-sticky and should not be too hard
- Divide into 3 balls and rest in a bowl covered with a clean, damp cloth for 5 minutes.
-
Roll & Cut
- Dust with all-purpose flour when rolling dough with a rolling pin.
- Take the first ball of dough and roll it very, very thin(1-2mm) - it's important for the dough to be very thin or they will not puff up.
- Using around cookie cutter (8-10cm), cut out rounds.
- You may also divide the dough into 8-10g balls before rolling them into individual circles but these will not be as uniform as when using a cutter
-
Deep-Fry
- In a medium, heavy-based pot, heat oil till bubbles stick onto a wooden chopstick when inserted. The oil should be very hot but not smoking.
- Slide your first puri in and gently scoop some hot oil over the top, gently pushing down on it -this will help it puff up.
- Turn the puri around and continue to bathe with the hot oil. Then remove from the oil and drain on a rack, each puri will take about 10-15 seconds on each side.
Plate and Serve!
Serve with Dhall.
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