Puris

Ingredients :

1 cup wheat flour (atta)
1 tbsp maida (optional)
¾ cup water
2 to 3 tsp oil for the dough
Oil for frying

Method :

Put the flour (atta) on a kneading plate (thali). Spread it by making a hollow in the centre. Put oil & slowly mix adding water. Keep adding a little water & mix the flour with your fingers. At first the dough may stick to your fingers & look messy but continue to mix well.

Slowly it will become more manageable & elastic. Turn it around & gather together shaping it like a ball. Now press the ball down with your knuckles.

Roll back & repeat. It should now feel smooth & soft, neither sticky nor too dry. Take one tsp oil on your palm, rub on both hands & smoothen dough with it. Cover & keep aside for 15 to 30 minutes.

When ready to fry the puris, divide the dough into 12 to 14 small lemon-sized balls. Flatten each, cover very lightly with dry flour & roll out into small puris of about three-inch diameter. Place rolled out puris on a sheet of brown paper or tray.

Heat oil in a kadai (to fill 1/3 of the kadai). The oil should become quite hot. You can test this by putting a tiny dot of dough into it. It should immediately start bubbling & rise. Reduce flame to medium heat.

Now put one rolled out puri into the oil so that it is fully immersed. With the slotted spoon gently pat the puri so it starts swelling up. Turn it over & fry the other side for a minute till both sides are golden brown. Drain out oil & place on brown paper. Repeat for all puris.

Variation You can add salt, pepper & ajwain to the dough. These puris go very well with just yoghurt & papad.