Wholemeal Puri

Directions

• Weight out the flours (I prefer to weigh rather than use cups for more accurate results).
• Place the flours in a large bowl. Add salt and stir well.
• Add the melted ghee and mix.
• Pour in 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. We want to make a firm dough so be cautious of how much water you add.
• Wet your hands and continue to knead the dough until it gathers into a non-sticky, smooth ball (roughly 5 minutes).
• Cover the dough and let it rest for half an hour in a warm place.
• Knead the dough a little again. Dough should be stiff enough to roll without using extra flour.
• Roll the dough into an even log and slice into roughly 10 even pieces.
• Roll each piece in your palms to make smooth balls.
• Keep the balls covered with a cloth while working through the rest.
• Flatten the dough ball with your fingers and roll it out into 4″-5″ circles (see notes for tips).
• 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.
• Drain on a paper towel for a few minutes before serving.
• Serve with khattay aloo and dam ka qeema.