Puri is generally eaten at the breakfast time. It is made of white wheat flour (maida) and is eaten with different kinds of vegetable curry or white gram curry.
In Pakistan puri is generally understood as a festive food. The preparation time is very long but it is so delicious that people like to spend time making puris.
White flour ½ kg
Salt ½ teaspoon
Ghee or oil 2 tbspoons
Water as needed (different flours need different amount of water)
Dry flour ¼ kg for rolling out the puris
Oil or ghee 1 liter for deep frying
Preparing the flour
- Sift the flour and salt together;
- Put the flour in a wide mouthed utensil;
- Make a hole in the middle of wheat flour;
- Pour warm water in the hole and mix it with flour;
- Keep mixing until all the dry flour is wet but be careful in adding water as the flour may become too sticky;
- When the flour is wet, knead it thoroughly with both hands until it is not too sticky and neither very hard;
- When the dough is ready cover it with a lid and let it rest for one hour;
- After 1 hour the dough is ready for making puris;
Making and cooking the Puri
- Divide the dough into 10 equal balls;
- Cover the balls with a cloth and leave for 10 minutes;
- You will need a smooth surface to roll out the puris (just like the roti recipe), it can be a marble slab or traditional roti block will do;
- Sprinkle a little bit of dry flour on the surface and start rolling out;
- When the puri is about 7-8 inches wide and thin enough that you can almost see the skin through it, about 1mm (do not roll it too thin, it will become very hard once cooked) it is ready for deep frying;
- Now put the oil in a wok and put it on high flame ;
- When the oil is hot start deep frying the puris;
- Gently pick up the puri and place it onto the surface of the oilas if you are laying it on a solid surface. Do NOT throw it in, under any circumstance as hot oil WILL splash everywhere.
- After putting the puri in oil immediately push it into oil with a ladle or frying spoon, this will make the puri puff up;
- If you want a softer puri pull it out after 10 seconds, the longer you keep it frying the crispier it gets.
Note: To check whether the oil is hot enough throw in a small ball of dough and if it floats immediately to the top then the oil is hot enough.