Indian breads form an integral part of Indian Cuisine, andthe various types of breads and crepes reflect the diversity of Indian Culture, Indian Cuisine and their eating habits. Puri, (Poori) a deep fried flat bread of Indian origin is commonly consumed in India, Bangladesh, Pakistan and other countries of South Asia.
Travelling through India it is common to see a bowl-shaped karai (PAN), at least 2 1/2 feet in diameter, resting on a single-burner gas stove and 2 or 3 men standing around the stove, cooking puri after puri. These are then served with a variety of fillings like potatoes, chana masala, and a whole host of other combinations. The puffed up puris (look like a ball) are pricked in the middle so as to create a little cup and the fillings are spooned into them and you are suppose to put the whole puri with the filling into your mouth in one go.
Oversize and well puffed up puris are perfect when you want something spectacular, however they must be served piping hot and puffed – whisked from the pan to the table. If possible, schedule frying puris just before serving. If necessary they can be held in warm oven for up to 1/2 hour, however I would recommend “from the pan to the table” as the best option
The recipe I am sharing with you today is a simple one that I use on a regular basis, and the measurements given will yield you about 25 puris that are about 5cm in diameter. Although these puris are deep fried, they do not soak up oil therefore are not greasy. I serve it in place of a roti with certain vegetarian meals, the kids in the family enjoy it as a snack on its own.
¾ cup cake flour
¼ cup brown bread flour
2 tablespoon ghee
Room temperature water to knead into soft pliable dough
500ml sunflower oil for deep frying