Puris are crispy deep fried Indian bread that are soft and fluffy on the inside. They are traditionally a brunch item, but are also commonly served on any special occasion. A classic accompaniment with this Puris recipe is a quick potato curry called Aloo Bhaji or a chickpea curry called Chole.
When it comes choosing between rice or bread, I often almost always go for rice. Rice just gives me the warmth and comfort I look for in a meal. But there are times when I want to get away from the monotony of rice preparations and steer into the exotic world of Indian breads – like this Puris recipe.
Indian breads vary in size, texture, flavour, colour… er, let’s just say they vary in almost every possible way from each other ranging for the simple everyday Roti, to heavy “full”filling Parathas, to the fit-for-a-king Naan. But one that reigns high on my list of favourites is none other than the crisy, fluffy, Puri! Fried to a golden crisp texture, this little baby can make any meal extravagant.
How to serve Puris:
Puris are usually served right as they are taken out of the oil, as it is best enjoyed warm and crisp. However, these days everyone is pressed for time and you can’t bother serving everyone as quickly as they are done. I usually place the puris on a large baking sheet in a warm oven to keep them fresh and crisp until I’m ready to serve everyone at once.
Easy Tips to make the best Puris:
- Make sure to roll out the dough in to thin discs so that they easily puff up in the hot oil. Adding bit of oil into the dough helps in easy rolling out of the dough without the need to add any extra flour.
- Never deep fry more than 1 bread at a time to prevent overcrowding in the wok. To test if the oil is hot enough, throw in a pinch of the dough. If it starts to sizzle and float to the top immediately, then the oil is ready to fry.
Puris (Deep-fried Indian Bread)
- 2 cups atta also known as Indian whole wheat flour
- 1/2 tsp salt
- 2 tbsp oil
- water as required
- oil for deep frying
- Mix flour with salt and 2 tbsp of oil, and knead with just enough water to form a smooth dough. Set aside for 20 minutes to rest.
- Divide the dough into 12-15 equal-sized balls and roll out each ball into thin circular discs, like a roti or tortilla.
- Heat 3-4 inches of oil in a deep wok, and slowly add in one rolled out puri. Fry the puri, turning once, until it puffs up like a balloon and turns golden on both sides.
- Strain over paper towels and serve warm.
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