Puri

Ingredients

• 4 cups whole wheat flour
• 2 tablespoons rava (sooji, optional)
• 2 teaspoons sugar (optional)
• 1 3/4 cups water (or as needed)
• 2 teaspoons kosher salt
• 1 tablespoon oil
• Oil for frying (around 2 cups)

Instructions

1. 1

   --- To make the dough by hand: ---

2. 2

   Add flour, rava, sugar, and salt to a mixing bowl and mix well. Then slowly add the water a little bit at a time and mix it in with the flour using the fingertips of your dominant hand. Keep adding water and knead until firm dough starts to form.

3. 3

   Then add the oil and knead once again for 4 to 5 minutes or until the dough becomes even and smooth. Cover the dough and allow it to rest for 5 minutes as you preheat the oil. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.

4. 4

   --- To make the Dough using Stand Mixer: ---

5. 5

   Attach the spiral dough hook to the stand mixer. Add flour, semolina, sugar, and salt then mix by starting the mixer at speed

6. 6

   Slowly add water to the mixer bowl. You may want to pause the mixer and check the dough before adding all the water. The dough should be firmer than regular paratha or roti dough. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take the dough out, cover and allow it to rest for 5 minutes.

7. 7

   --- Rolling: ---

8. 8

   Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough you can make roughly 25-30 balls. Add oil in a frying pan and preheat on low to medium heat.

9. 9

   Take one dough ball at a time and lightly roll it in the dry flour so that it is evenly covered with flour. Note: You can skip rolling the flour in the dough altogether of you like. Then roll it using a rolling pin and make a small 4 inch circle. You can roll all the puris and line them on parchment paper lines tray or roll and fry simultaneously.

10. 10

    --- Frying ---

11. 11

    Turn the heat for the frying pan to medium high. Allow it to heat up and then carefully slide in rolled puri in the hot oil.

12. 12

    Gently press down with a stainless steel skimmer spatula as the puri starts to puff up. Then turn it over and pressing gently, cook until both sides turn light golden brown.

13. 13

    Carefully pick up the puri in the spatula, allow the excess to drain out and then place the Puri in a paper towel lined tray which will absorb any excess. Repeat rolling and frying the remaining Puris.