Puri is one of the most versatile of Indian foods. It can be served as a snack or a meal depending on the accompanying items. However, it is important to puris, so that they come out nice and fluffy and without too much oil. Serve those hot and crispy puris with side-dish or curds and pickle.
- Wheat flour – 1 cup
- Oil – 1 tbsp +¼ tsp
- Salt – a pinch
- Oil – for deep frying
- Combine the wheat flour, oil and salt and knead into a stiff dough using enough water.
- Knead again with the remaining ¼ tsp of oil and cover and keep aside for 10 to 15 minutes.
- Divide the dough into 10-12 equal portions and roll out each portion into a 75 mm. (3″) diameter round.
- Heat the oil in a deep kadhai and deep-fry the puris ( puris are fluffy when pushed in initially into oil a few seconds) till they turn golden brown in colour from both the sides.
- Drain on absorbent paper and serve hot.