Puri is a popular deep-fried Indian flatbread made from wheat flour. Crispy on the outside and soft inside, it is commonly enjoyed with potato curry and chickpea curry across India. This is one of the 56 Bhoga Items in Jagannath Puri Temple.
Ingredients:
Wheat Flour - 1 Cup
salt -1/2 tsp
Oil or ghee 1 Tsp for kneading
water -1/2 cup
Oil or ghee – for deep frying
Method:
In a bowl, combine wheat flour, oil or ghee, and salt. Mix well.
Gradually add about ¼ cup of water, a little at a time, mixing as you go until the flour becomes crumbly.
Add a bit more water and knead into a smooth, pliable dough. For 1 cup of flour, you’ll need approximately ⅓ cup of water in total.
Cover the dough and let it rest for 10–15 minutes.
After resting, knead the dough again until it becomes smooth and free of cracks.
Divide the dough into equal-sized balls.
Roll each ball into small circles. They should be neither too thick nor too thin.
Heat oil or ghee in a deep pan (kadhai) over medium heat.
Once the oil is moderately hot, carefully slide one puri into the oil.
Gently press it with a ladle as it rises to the surface. This helps it puff up.
Flip and cook for about 30 seconds, or until golden spots appear.
Remove and drain excess oil on paper towels. Repeat the same process for frying the remaining Puris.