Puris are made with unleavened flour and there is an art to get them right. The best puris I have ever had were made for us in Nakuru by my friend’s cook/maid, she brought them fluffed up straight to the dining table and we just couldnt stop eating them.
Ingredients
- 3 cups plain chapatti flour
- 2 tbs oil
- half salt
- touch of turmeric
- 1 tbs freshly crushed ginger
- Oil for deep frying
Method
- Mix all ingredients in a bowl, knead the flour with cold water (should be firm but pliable). Keep aside for 30 mins.
- Make small 2in size balls and keep in a tray.
- Heat oil to medium hot in a wok, roll out a dough ball until flat and thin, you may need to coat with dry flour, pick up puri and gently lower into the hot oil. Use a slotted spoon to press down until it fluffs up, 1min.
- Turn over once, press down and remove fluffed up puri onto a plate and serve immediately.
