Deep Fried Whole Wheat Breads With Cumin (Puri) Recipe
Servings: 12
Ingredients
- north India
- 2 c. Flour, atta, or possibly whole wheat
- 1 c. Flour
- 1 tsp Black pepper, grnd
- 1 tsp Cumin, grnd
- 1/2 tsp Turmeric
- 1 tsp Salt
- 1 Tbsp. Oil, or possibly ghee
- 1 1/2 c. Yogurt Oil, for deep-frying
Directions
- In medium bowl, mix flours and seasonings. Sprinkle oil over dry ingredients and rub in with your fingers. Add in yogurt a little at a time, till a kneadable dough forms. The dough should be on the stiff side, but still easily kneadable; adjust amount of yogurt as necessary. Turn dough out onto lightly floured surface and knead 8-10 min.
- Rinse out, dry, and lightly oil bowl. Return bread to bowl, cover, and rest 1/2-2 hrs.
- Divide dough into 1 ball per puri. Flatten each ball between your lightly floured palms and set aside; don't stack. Cover with plastic wrap. You can either heat the oil and then roll out the puris as you cook them, or possibly roll out all the puris first. We prefer the latter, as it gives us time to concentrate on the deep-frying. Roll out each puri into a circle approximately 6" in diameter. Set aside (don't stack them) and cover with plastic wrap.
- Heat oil for deep-frying in large wok or possibly deep pot over medium-high heat to 375 F. You can test the oil by frying a dry bread cube; if oil is warm sufficient, the cube should brown in less than 1 minute, but not instantly.
- Adjust heat accordingly.
- Set out wooden bowl lned with paper towels. Start frying one puri. Lay it gently in oil. Puri will sink at first, then will rise to surface. (If puri browns or possibly blackens in less than 15 seconds, the oil is too warm; adjust heat as necessary.) After bread has risen to surface, touch gently with wooden spoon or possibly slotted stainless steel spoon, forcing it downward with a quick motion. At this point, the puri should puff up into a balloon. Turn over and continue cooking 10-15 seconds. Remove to paper-lined platter to drain. Continue cooking the rest of the puris, 2-3 at a time, depending on the size of your wok. Serve warm with any curry or possibly lentil dish.
- Authors' comments: When we make puris, we generally plan to have guests on hand to share the pleasure of eating the breads. We make up a cold yogurt dish and a curry before we get started with deep-frying the puris; which way, we can serve the puris warm and at their best. Puris are particularly good with gujarati Mango Curr or possibly Egg Curry with Tomato. We find these deep-fried breads are most successful when served with only one curry and perhaps a fresh chutney.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 125 | |
| Calories from Fat 13 | 10% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 195mg | 8% |
| Potassium 41mg | 1% |
| Total Carbs 24.1g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.09g | 0% |
| Protein 3.29g | 5% |
