This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Deep Fried Bread.
Puri is one of the breads that is most common in our cuisine.. There are some special days when making puri is mandatory, like Kanjak, some festivals like Teej, Diwali.. Puri is a must try with Aaloo Tamatar and pickle as breakfast..
Preparation Time:- 15 mins | Cooking Time:- 1 mins per parantha | Serves:- 3-4 people
- 2 cups whole Wheat Flour (Gehun ka aata)
- 1 tea spoon Salt
- 1 tea spoon oil
- 1/2 cup water + as needed
- Oil to deep fry
Take flour, 1 tea spoon oil and salt in a bowl and mix well.
Add 1/2 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 table spoon water to gather to a dough
Keep a side covered for 10 – 15 minutes and then again knead to make it smooth with out any cracks.
Divide into equal sized balls. For rolling do not dust with flour, use some oil to grease the ball and roll out into circles. Not too thick, not too thin.
Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri. Gently press the puri with the perforated spatula when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.
Hot puri is ready to be served..
- Try it at brunch/breakfast with aaloo sabzi and pickle.
- Try it for lunch or dinner with any curry.