Puris are prepared regularly in most Indian homes. They are best eaten as soon as they are cooked although they can be
    kept warm, wrapped in a foil and placed in a warm oven.

    Serves 6:
    Preparation time: 60 minutes

  • Wheat flour – 500 gm
  • Water, lukewarm – 300 ml (or until dough is smooth.)
  • Salt – 1 teaspoon or to taste.
  • Oil – ½ litre

  • Mix the flour and salt together in a large bowl. Make a well in the centre and slowly add small quantities of water until
    you have a smooth pliable dough. Carry on kneading the dough well until it is fairly stiff. Keep covered with a wet
    cotton cloth/kitchen towel until you are ready to use it.

  • Divide the dough into 25 equal portions, using one portion at a time and keeping the rest covered. Knead each portion
    into a ball.

  • Flatten the ball with your hands and place on a floured surface. Using a rolling pin, roll out (using a bit of dry wheat
    flour) until you have a circle (called Puri) of about 6 cms in diameters.

  • Heat oil in a large pan. Reduce heat slightly and fry one puri at a time. Fry each side by turning over until both sides are
    slightly pinkish in colour.

  • The puri’s should swell up from both sides and look like a small round ball. Remove from the oil immediately and drain
    excess oil by putting it on a kitchen towel. Serve hot with curry.

    You can slightly modify the puri by stuffing it with spicy potato, sliced onions, corianders, fried spicy cauliflowers. The
    stuffing can be added inside the small kneaded balls before rolling them out.

    Use lukewarm water instead of cold water to prepare the dough. This gives it a smoother finish!