Puri is prepared with a dough of wheat flour and salt, rolled in a small circle and deep fried in oil. Puri usually served with Shrikhand, kheer on festive occasion.
- In a big bowl mix all ingredients, except oil for deep frying.
- Add water little by little and make a semi soft dough.
- Cover and let it rest for 5 minutes.
- Break into 15 equal portions, shape into balls and flatten it.
- Roll it out into 3 to 4 inch circles with thin-medium thickness.
- Don’t make it too thin else it will come out crispy.
- You can roll 4 to 5 puris before you start frying, but do not roll all the puris at once or they will start drying and not puff.
- Alternatively heat oil for deep frying.
- To check if oil is hot enough drop a small piece of dough into the oil. Dough should fry up immediately and come to the surface.
- Place the puri in the frying pan, with a skimmer, splash some hot oil over the top of puri. Cook about 40 seconds.
- Turn over the puri with skimmer, rub top of puri with skimmer, it helps puff up puri with steam.
- Cook till both sides are light brown of each puri, take puri out and place it on paper napkin to absorb the excess oil.
- Serve hot with curry or subzi, it can also be served with Shrikhand, Kheer on festive occasion.
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