Puri (Deep-Fried Puffed Bread)

Ingredients

• Whole wheat flour (atta) 250 g
• Fine semolina (sooji) 2 tbsp (20 g)
• Salt 1/2 tsp
• Vegetable oil, for the dough 1 tbsp
• Water 120 ml
• Vegetable oil, for deep-frying 750 ml

Instructions

1. 1

   Mix the flour, semolina, salt and 1 tbsp oil in a bowl, rubbing the oil in with your fingers.

2. 2

   Add the water gradually and knead for 5 minutes into a firm, stiff dough, stiffer than for chapati. Cover and rest for 15 minutes.

3. 3

   Divide the dough into 16 balls of about 25 g and roll each into a 10 cm circle about 2 mm thick, smearing a drop of oil on the board instead of dusting with flour.

4. 4

   Heat the frying oil in a kadai or deep pan to 190C; a small piece of dough dropped in should rise to the surface at once.

5. 5

   Slide in one puri and press it gently with a slotted spoon until it puffs, about 15-20 seconds, then flip and fry for 15-20 seconds more until golden.

6. 6

   Lift out, drain on paper towels and fry the rest, keeping the oil hot.

7. 7

   Serve immediately with potato curry, chana masala or halwa.