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Puri is a traditional Indian bread savored in most regions of India. Typically had for breakfast with spiced mashed potatoes together called as "Aloo Puri". This is a soft deep fried bread that is made from whole wheat flour. Adding some flavor like nigella seeds, fennel seeds or ajwain seeds enhances the flavor of this bread.
During the Mango Season in India, Puri goes deliciously well with "Aam Ras" - pureed ripe mangoes. This "Ras-Puri" combination is very Gujarati specialty.
Makes: 20 puri's
Cooking Time: approximately 2 minute per puri
Preparation Time: 15 minutes
Sift the flour and salt together and knead all the ingredients together adding just enough water to make a tight dough. Make sure to take very little water at a time to avoid the dough becoming soggy.
Wipe your hands clean and oil them. Now knead the dough with the oiled hands until smooth and satiny adding additional flour if required, for about 10 minutes; till you get a satiny finish and texture to the dough. Do care not to add too much oil while kneading.
Cover the bowl and let the dough rest for about 15 minutes.
Punch down the dough, knead for a minute and divide into 20 equal portions.
With a rolling pin, quickly roll out each ball into a 5-7 inch round.Heat oil in a frying pan/ deep fryer. Adding enough oil such that the rolled bread can get immersed in the oil to get fried. When the oil is hot and ready about 190C, gently slip 1 bread into the oil. Fry the bread, turning once until puffed, cooked and lightly browned. Using a slotted spatula/spoon drain the bread and transfer to a paper towel to absorb excess oil. Serve immediately with a vegetable gravy of your choice or tha plain old classic "Puri - Aloo" or "Pur - Chola" or "Ras Puri".