PURI

The very name itself is mouthwatering. These puffed, soft, round ball shaped breakfast is all-time favorite for everyone. Kids love them a lot. Making big fat round and puffed puri is a hard for some people. Its not that hard as they think. Some simple techniques while mixing the dough make the puri puff. Follow my procedure and you will never go wrong.

INGREDIENTS

• Wheat flour/ atta                  2 cups
• Maida                                  1/2 cup
• Oil                                       2 Tsp
• Salt                                      to taste
• Oil                                       for deep frying

PROCEDURE

• Combine the flours, salt, 2 Tsp. of oil and mix well.
• Now add water little by little and make a very stiff dough.
• Unlike the chapati dough which is soft, puri dough should be stiff.
• Let it rest for 1 hour.
• Heat oil in a pan. The oil should be really hot.
• Take a small amount of dough and roll it into a round disc. 
• Use dry flour for easy rolling.
• The puri should little thicker than the regular roti.
• Gently drop the puri into the oil.
• Slightly press the puri into the oil with the ladle.
• The puri will now start to puff.
• Turn to the second side.
• Fry till you see golden brown color on both sides.
• Enjoy with curry or kurma

TIPS

• Mix the dough with palak puree to make healthy puri.
• If the dough is very soft the puris will absorb more oil.
• Don't rest the dough more than an hour.