Puffed Indian Puri

Ingredients

For 10 portions

• 🌾 250g whole grain flour
• 🧂 0.5 Tsp salt
• 🥤 120ml tap water
• 🏺 50ml sunflower oil

Method

1. Makes 10.
2. Mix the whole-wheat flour (atta) with the salt and 1 tablespoon of the oil, rubbing it in with your fingertips.
3. Add the water gradually and knead for 5 minutes to a firm but smooth dough – firmer than roti dough, so the puris don't soak up oil. Cover and rest for 20 minutes.
4. Divide into 10 equal balls. Rub each with a drop of oil (not flour – flour burns in the oil) and roll into a 10–12 cm circle, about 2 mm thick, keeping the thickness even so it puffs.
5. Heat the oil for deep frying (about 500 ml) in a deep pan or kadai to 180 °C – a small piece of dough should rise to the top immediately.
6. Slide in one puri. As it rises, press it gently into the oil with a slotted spoon for 5–10 seconds – it will balloon up.
7. Flip and fry for 20–30 seconds more until golden on both sides.
8. Drain on kitchen paper and repeat. (They absorb roughly the oil listed.)
9. Serve hot with potato curry, chole or any gravy dish.