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Split Mung Beans
26/09/2012

Puri or Poori

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.

 

Puri/Poori

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

Method

  1. Sift  cake flour into a dish and add the brown flour
  2. Rub the ghee into the flour mixture till mixture resembles bread crumbs
  3. Add enough tap water to form a soft pliable dough
  4. Divide into equal ping pong ball sizes and roll into circles,
  5. Heat oil to deep fry the puris, slide puris into hot oil and allow to bubble before turning and removing with a slotted spoon and draining on a piece of paper towel
  6. Serve with your choice of curries

 

 

12 Comments

  1. rumtumtigger says:

    Lovely. I remember tasting them the last time I saw you and they tasted great (maybe especially so because I was starving) 🙂

  2. pinkpolkadot says:

    These are lovely!! Thank you so much for the recipe!! hugs to you!
    🙂

  3. Healthy Vegetarian Foods By Usha Singh says:

    Thanks Tammi, however this is slightly different from the ones i had last time we met–that was masala puri–it had added spices and chick pea flour.

  4. lifeisazoobiscuit says:

    I need to come for a lesson! I tried this so many times but I struggle so much! tx – now I am motivated to try again x

    • Healthy Vegetarian Foods By Usha Singh says:

      Hi Anel you are most welcome anytime. Well if you try it let me know how it turns out

  5. mitzireddy says:

    Lovely post and recipe, Usha – I enjoy eating puri especially if not greasy.

    • Healthy Vegetarian Foods By Usha Singh says:

      Thank Mitzi, & how have you been also where have you been.

  6. Neelofar says:

    Hi

    Can i substitute the Brown Flour wiht somethng else?

  7. Tasha Lumb says:

    Vegetarianism can be adopted for different reasons. Many object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, along with the concept of animal rights. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic or economic.,-.”

    Enjoy your day
    <http://www.picturesofherpes.co

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