Every Indian knows what a puri is. It is a very popular Indian bread eaten almost on every festival then be it Holi, Diwali, Rakshabandhan or Dusshera. Puri is fried in refined vegetable oil but it is relatively healthier in a sense that it is made from whole wheat flour. If good quality refined oil is chosen for deep-frying then fried puris won’t be as bad for your health.
Let me roll out the recipe now, don’t worry, it is really simple.
Take about 300 g of whole wheat flour, using some water knead a slightly tighter dough for puri than for our regular rotis. Allow the dough to rest for 10 minutes. And then knead it once again to soften it as well as to obtain a consistent texture.
Take a small portion of the dough in hands and shape it into a round ball. Grease the ball with the help of a few drops of oil. Pin it into a circle. Repeat this step with the entire dough.
You may optionally stuff puri with grounded black gram paste or any other stuffing of your choice.
Heat generous amount of refined oil in a wok for deep-frying. Release a pinned puri into the hot oil. Fry it from both sides until golden. Repeat this step for all the pinned puris.
Serve hot along with aloo bhaji or chole.
Read aloo bhaji recipe here.