Method:
Take a vessel/basin and add the two cups of flour into it. Add salt and the clarified butter into the flour. Oil or clarified butter (ghee) is added to soften the dough. Then add about 3/4 cup of water slowly into the wheat flour, just enough to form a firm dough, and knead till smooth. Keep the dough covered and allow it to rest for at least half an hour. Knead again briefly before you divide the dough.
Divide into small balls about golf-ball size, and roll out into 6" rounds with a roller, on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
Serve as soon as possible; this bread is best had when its hot and is not as good, later.
Puris are traditionally served with Potato curry. |
