Puris
- 2 cups chapati flour, * see note
- 2 tablespoons vegetable oil
- 1 cup water, or as needed
- 1/2 teaspoon salt
- vegetable oil for frying
- *OR 1 cup whole wheat flour plus 1 cup all-purpose flour.
- Place the flour in a large mixing bowl. Add the 2 tablespoons oil and the salt, and work them into the flour with your fingers. Gradually add the water and work it in with your fingers, then knead the dough until it is firm. Cover with a damp cloth and let stand for 15 minutes.
- Divide the dough into 12 smooth, walnut-sized balls. Warm the oil for deep-frying over high heat. Dip an edge of one ball in a little oil from the pan and place it on a work surface. Roll it into a flat disk about 4 inches in diameter and slightly less than 1/4 inch thick, dusting it with a little flour for easier handling if necessary.
- Gently slide the disk into the hot oil. To make it puff up, hold it under the oil and press it lightly with a slotted spoon when it bobs to the surface. After 1 minute flip it over and let it brown lightly on the other side. Remove with a slotted spoon and drain on paper towels. Make the remaining puris the same way. Serve warm.
chapati flour, vegetable oil, water, salt, vegetable oil
Taken from www.epicurious.com/recipes/member/views/puris-50029300 (may not work)