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Puri's add a festive touch to any Indian meal! Here is a step by step recipe with tips & tricks and a quick video to mak puffy golden puri
- 4 cups whole wheat flour
- 2 tablespoons rava sooji, optional
- 2 teaspoons sugar optional
- 1 - 3/4 cups water or as needed
- 2 teaspoons kosher salt
- 1 tablespoon oil
- Oil for frying around 2 cups
To make the dough by hand:
Add flour, rava, sugar and salt to a mixing bowl and mix well. Then slowly add the water little bit at a time and mix it in with the flour using finger tips of your dominant hand. Keep adding water and knead until firm dough starts to form.
Then add the oil and knead once again for 4 to 5 minutes or until the dough becomes even and smooth. Cover the dough and allow it to rest for 5 minutes as you preheat the oil. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.
To make the Dough using Stand Mixer:
Attach the spiral dough hook to the stand mixer. Add flour, semolina, sugar and salt and mix by starting the mixer at speed
Slowly add water to the mixer bowl. You may want to pause the mixer and check the dough before adding all the water. The dough should be firmer than regular paratha or roti dough. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take the dough out, cover and allow it to rest for 5 minutes.
Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough you can make roughly 25-30 balls. Add oil in a frying pan and preheat on low to medium heat.
Take one dough ball at a time and lightly roll it in the dry flour so that it is evenly covered with flour. Note: You can skip rolling the flour in the dough altogether of you like. Then roll it using a rolling pin and make a small 4 inch circle. You can roll all the puris and line them on parchment paper lines tray or roll and fry simultaneously.
Turn the heat for the frying pan to medium high. Allow it to heat up and then carefully slide in rolled puri in the hot oil.
Gently press down with a stainless steel skimmer spatula as the puri starts to puff up. Then turn it over and pressing gently, cook until both sides turn light golden brown.
Carefully pick up the puri in the spatula, allow the excess to drain out and then place the Puri in a paper towel lined tray which will absorb any excess. Repeat rolling and frying the remaining Puris.
Tips on making the perfectly puffed up Puri:
- Knead the dough to a firm consistency. If you knead the dough soft, you will end up with oily puri’s
- Rava - Add a little bit rava to the dough to get the right crispy bite and for the Puri to stay puffed up for a longer time
- Sugar - Add a teaspoon of sugar while kneading the dough to get the perfect golden hue
- Heat oil in frying pan. Test the oil is heated to the right temperature by dropping a tiny piece of flattened dough to the oil. If the dough rises up instantly and begins to puff up, you are good to go
- Drain the fried puri’s on paper towels. This takes out any excess oil and makes them light to eat
Although puri's taste best served immediately, here is how you can heat up leftover puri's.
- Line them up in a baking tray and bake in a preheated oven at 300 degree F for 5 minutes.
- Put 2 to 3 puri's at a time in the Mealthy CrispLid basket and bake for 3 minutes at 300 degrees - This is my favorite way to reheat Puri or any leftovers that I want to add crispness too like pakoras.
- Use the traditional air fryer and bake for 3 to 4 minutes at 300 degrees
Calories: 229kcal | Carbohydrates: 44g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 605mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Calcium: 22mg | Iron: 2mg