Puffed Indian flatbread. Delicious and filling. Puris taste best with curried potato or legumes.
This unleavened bread is usually made from just whole wheat flour, salt, and water. Our recipe incudes herbs and spices to make it more flavourful.
Knead 2 cups whole wheat flour in a large bowl, with a pinch of asafoteida, a pinch of cumin seeds, 1/2 tsp black sesame seeds, 3 tsp fresh or dried fenugreek leaves (Kasuri methi) leaves and 1/2 tsp salt. Add 2 tbs semolina if you like crispier puris. Add a tiny dollop of ghee. Knead.
Rest the dough for 30 minutes, after covering it with a wet cloth. Break off small portions from the dough and shape into lemon-sized balls. With the help of a rolling pin, roll the dough out into round discs.
In a frying pan, heat 2 cups of cooking oil. Simmer the flame. Deep fry the discs until they turn golden.
Serve the puris hot with curry and yoghurt and a dash of Indian pickle.
Note: Puris soften when they are kept wrapped in a tea towel.
By Christ & Co.
