Crispy fried bread—the perfect accompaniment to scoop up gravies and vegetable dishes in a thali. Puris are small, so you can eat plenty! Make these with sifted atta if possible.
This recipe appears in Keya Wingfield's Diwali menu and was excerpted from Thali by Maunika Gowardhan. Buy the full book on Amazon.
Recipe information
Yield
Makes about 25 puris
Ingredients
Preparation
Step 1
Put the sifted flour, salt, and vegetable oil in a bowl. Roughly mix with a spoon. Now gradually mix in the water, a little at a time, to help bring the dough together. Using your fingers, knead the dough into a ball until smooth and pliable. If the dough is too sticky, add a bit more flour, and if it is too dry, add a touch more water. You should end up with a smooth but firm/stiff dough. Cover with cling film (plastic wrap) and leave to rest for 15 minutes or so.
Step 2
Knead the dough once again and divide into equal-sized balls. Flatten each ball and rub with a little oil, then roll them out into 3¼-inch disks (not too thin otherwise they won’t puff up).
Step 3
Heat enough oil in a kadhai or wok for deep-frying (about a third of the way up the pan), and line a large bowl with paper towels. Test the oil is hot enough by dropping a small square of bread into the oil. If it sizzles and browns in 30 seconds, then the oil is ready.
Step 4
Once the oil is hot, carefully place in the first puri and deep-fry: it will sink to the bottom, then rise up again. Using a slotted spoon, press down lightly on the puri until it begins to puff up, then turn it over and cook for 2–3 seconds on the other side. It should be lightly golden in color, but not too dark.
Step 5
Lift the puri out and place in the paper towel–lined bowl to drain, whilst you make the rest. Serve them warm.
