These crispy yet fluffy fried Indian breads are simply heavenly, and very moreish indeed!  Light brown puffed up deep-fried puris, just hot out of the pan will take a potato or chickpea curry to new heights. 

Frequently enjoyed at breakfast time these mouth-watering culinary clouds of joy are sure to set you up for the day. Why not try some for brunch with our spicy potato curry this weekend?

Step 1: make the dough

Sieve the flour, the wholemeal or wholewheat flour (atta) and the salt together. Make a depression in the centre of the dough and pour in the water. Mix into a stiff but pliable dough and using a little melted ghee or vegetable oil and knead for about 10 to 15 minutes.

Leave it covered with a wet cloth for 20 to 30 minutes. Divide the dough into 16 equal pieces and, using a little vegetable oil, shape them into round spheres.

Grease lightly the rolling pin and the board with vegetable oil and roll out each sphere into a thin pancake about 9-10cm (3½″) in diameter. 

   

Step 2: fry the puris

Heat the oil to smoking point and drop the puris gently into deep fry them. They will sink a little and rise quickly. Then turn over immediately and press down gently with a wire frying slice or skimmer mesh until it swells up and becomes a light brown colour. Remove from the oil and drain on kitchen roll/paper towel.

To Serve: 

Serve hot with a potato curry or our chana masala and an Indian pickle (achar) of your choice.

 

 

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