PURI MAKING RECIPE

Posted by Simply Delicious Recipes on

 

Puri Making Recipe, Puri, Indian delicacy crisp golden puri
Puris Making Recipe*

INGREDIENTS 

Wheat flour or Atta - 1 and 1/2 cups 

Semolina or Suji - 2 and 1/2 tablespoons

Salt - 1/3 teaspoon or as required 

Refine Oil or ghee - 1 teaspoon 

Water  for kneading dough -  3/4 cup  or as required

Refine Oil or ghee for deep frying


METHODS 
Kneading process of Puri Dough

First sieve the whole wheat flour or atta in a bowl. Add semolina or suji, salt and oil or melted ghee.  Mix them well. 

To make the puri crisp, semolina is added in the whole wheat flour or atta. If you do not want to add semolina, skip adding semolina. 

Now start adding water little by little. Do not add much water at a time. Knead and add more water as needed.  Knead well to make a soft but a little stiff and tight dough.

Puri Making Recipe - Flour balls
Puri dough and puri balls* 

Cover the dough with a damp cloth to rest for 30 minutes. After 30 minutes again knead the dough lightly.


How to make Puri 

Make small to medium sized balls from the dough. 

Now take a dough ball. With your palms slightly flatten it and apply oil to it on both sides.

Gently roll to a small or medium sized puri which should not be too thin or too thick. After completing rolling the puris, keep them in a big plate or thali covering. 


Puri Making Recipe - Rolling of flour dough balls
Puri rolls*

If you are not expert in rolling puris, then try another easy, quick and less tedious process as shown in the picture below. Roll a very big chapati or roti.

The chapati or roti should not be too thick or too think. From one big chapati or roti, you can cut more than 3-4 puris at a time, depending how big the size of the chapati or roti is. 

Place the bowl on the chapati or roti and press. Thus you will be able to cut the puri. Thus complete cutting all the puris. 


Puri cutting* 


Heat oil in a pan or kadai. Ensure that the oil is not over heated.  

You have to switch the gas flame high to low accordingly. Start frying the puris one by one at a time, pressing gently on each side with a slotted spoon. This will help the puri to puff up. Fry the first side until this turns golden. Then turn over and fry the same way the other side of the puri. Complete frying all the puris as mentioned here. 

Serve puri hot with Alu Dum or potato curry or any other vegetable curry.






*Pictures Source : Taken by myself from my own recipe 

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