:: Ingredients for Puri with Wheat / Atta Poori
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
:: How to make Puri with Wheat / Atta Poori
Measure flour in bowl. Slowly add about 3/4 cup warm
water, just enough to form
a firm dough, and knead till smooth. Cover, let rest at
least 1/2 hour, and knead
again briefly. If resting more than 1 hour, punch and
knead dough again before
rolling out.
Divide into small balls about golf-ball size, and roll out
into 6" rounds 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; these breads are not as good
later.
Puri are traditionally served with any or all of the
following: Chana, Black-eyed
Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts,
and anything with yogurt
in it; Potato Curry is the best.
For spicy puris:
When making the dough, add to the dry ingredients pinches
of:
turmeric
hot pepper
cumin/coriander powder
hing
:: Puri with Wheat / Atta Poori Cooking Videos
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