Puri (Poori) is a fried flat bread best served with Patha (Madumbi leaves rolled with a spicy gram flour paste) or Beans Curry or as a  snack with chutney or pickles. Made similarly to Soft Roti-Puri requires basic ingredients of flour and water- but Like Amma used to say-it must be soft and you must be able to ‘peel and eat it’. Amma used to roll puri into rounds or sometimes rolled a large piece of dough then cut into random pieces. 

Unlike Soft Roti-puri does not require any resting time and should be fried as soon as possible or else the dough will become too firm to rise when fried.

This Puri Recipe makes 8-10 medium sized puris

  • 1¼ cup flour
  • Quarter cup flour for dusting
  • Half cup water (at room temperature)
  • Salt
  • Oil for frying
  • A deep/ heavy based pan
  • Mixing Bowl
  • Spoon
  • Ladle /spatula

1. Combine the water and flour. Add a little water at a time until a soft dough starts to from. If the dough feels sticky-add a little more flour.
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2. Separate the dough into smaller pieces then shape into round balls using the palm of your hands.
Roll flat-try to roll a maximum of 10 cm diameter.
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3. Heat the oil. Place the puri into the hot oil then use a ladle or spatula to pour oil over the puri as it cooks. Do exercise caution as the oil will be quite hot. Turn the puris to allow them to rise on both sides-this will result in puffy- pillow like poori.
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4. Once slightly brown-remove form oil then place on a paper towel or rack. Puri is best served warm.

© 2011 l www.foodlikeammausedtomakeit.com

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