- Chapatti Flour – 1.5 cups
- Salt – 1/4 tsp
- Oil – 1 tbsp
- Warm Water – 1/2 cup
- Oil – for deep frying
1. Mix the Flour, Salt and Oil together.
2. Mix well to incorporate all the Oil into the Flour.
3. Add a little Warm Water at a time to form a dough.
4. Option- A food-processor can also be used to make the dough.
5. Once the dough is made, smear a couple of drops of remaining Oil coat it. Oil will help avoid forming a crust.
6. Cover and allow the dough to rest for about half hour or at least 10 minutes.
7. After the rest time, knead the dough once again.
8. Heat Oil for frying the Puris on Low-to-medium heat. Allow it to heat very well.
9. Make balls of the dough (approx table-tennis size balls). Makes 12-15.
10. Take one ball and roll it into a nice, smooth round ball with the palm of your hands.
11. Then press it flat.
12. Roll it out with a rolling pin to form a nice even round discs without using flour.
13. The puris are usually smaller than chapattis and a little thicker (so they can puff up).
14. Once the Oil is nice and hot, gently slide the Puris in from the side.
15. The Puri will settle at the bottom for a few seconds before it come up to float.
16. Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up.
17. After a minute or so, flip the Puri and cook on the other side.
18. After another minute, scoop the puri to the side and drain out all the excess oil.
19. Put the done Puri on a paper towel.
20. Serve hot and fresh with Dahiwale Aloo, Chole or Suji ka Halwa.
1. A pinch of Carom Seeds (Ajwain) may be used in the dough. It helps to digest.
2. As a variation, add a boiled and mashed potato to the dough to make ‘kasta puri’.
3. Test the oil by putting in a small ball of dough to see if the oil is ready. The little ball of dough should go to the bottom and then after a few seconds float to the top of the oil. The oil is then ready.