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. Spicy puri is a variation of the normal puri – it has spices
added to it when preparing the dough.
Preparation time: 1 hour
- Wheat flour – 500 gm
- Salt – 1 teaspoon or to taste.
- Lovage (Ajwain) seeds – 2 teaspoon
- Chillie Cumin powder, roasted and grinded – 2 teaspoon
- Water, lukewarm – 300 ml (or until dough is smooth.)
- Oil – ½ litre
- Mix flour, salt, lovage seeds, chillie cumin powder 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.
Heat oil to high, then reduce it slightly. This usually makes every puri swell up!