Puri

Directions

• Put the flour in a large bowl.
• At water little at a time and knead the dough. Use one hand to mix the flour and water in a rotating motion from the centre of the bowl outward, until the dough is moist enough to be gathered into a rough mass.
• Wet hands and continue until the mixture cleans the sides of the bowl and has become a non sticky dough.
• When the dough is kneaded, it will be elastic and smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
• Rest the dough for half an hour in a warm place. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin circles.
• Knead the dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth while you make the rest.
• Take one ball of dough and roll it out into 4″-5″ circles.
• Repeat the same process to roll out all the puris.
• Heat plenty of oil (enough for deep frying) in a wok until very hot.
• Put in a puri and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. You may need to lightly press the top of the puri with your spatula to help it swell up.
• This should take only a few seconds. Flip the puri over and cook the other side until golden brown.