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Difference between revisions of "Wholemeal puri"
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{{recipesummary | {{recipesummary | ||
| − | + | |Servings = Makes 6 puri | |
| − | + | |Difficulty = 2 | |
| − | + | |TotalTime = 45 minutes | |
| − | + | |PrepTime = 40 minutes | |
| − | + | |CookTime = 5 minutes | |
| − | + | |Image = [[Image:Puri recipe.jpg|300px|alt=Electus]] | |
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}} | }} | ||
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==Wholemeal Puri - about this recipe== | ==Wholemeal Puri - about this recipe== | ||
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Wholemeal puri or wholemeal poori is an [[unleavened]] [[flatbread]], from India or Pakistan, that is quickly fried rather than being cooked on a [[tava]]. It should be a little smaller than a [[roti]] or a [[chapati]], about 13 cm (5") round. | Wholemeal puri or wholemeal poori is an [[unleavened]] [[flatbread]], from India or Pakistan, that is quickly fried rather than being cooked on a [[tava]]. It should be a little smaller than a [[roti]] or a [[chapati]], about 13 cm (5") round. | ||
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Whilst kneading [[dough]] can be therapeutic, if time is your enemy, then the [[food processor]] is your friend. | Whilst kneading [[dough]] can be therapeutic, if time is your enemy, then the [[food processor]] is your friend. | ||
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Puris are the perfect accompaniment to most [[Indian dishes]]. | Puris are the perfect accompaniment to most [[Indian dishes]]. | ||
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===Ingredients=== | ===Ingredients=== | ||
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| − | + | {{RecipeIngredients | |
| − | + | | 1 cup [[atta flour]] or [[strong white flour]] | |
| − | + | | 2 tablespoons [[vegetable oil]] | |
| − | + | | [[Salt]] and [[freshly ground black pepper]] to taste | |
| − | + | | 2 tablespoons [[yogurt]] (optional) | |
| + | | Vegetable oil for frying | ||
| + | | ½ cup water | ||
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===Method=== | ===Method=== | ||
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| − | + | {{RecipeMethod | |
| − | + | | Tip all of the ingredients and half of the water into the [[food processor]] with a plastic blade or dough hook attachment | |
| − | + | | Blitz the mixture whilst adding a more water a little at a time until you have a soft, pliable dough that is not too sticky | |
| − | + | | Remove from the processor, dust with a little [[flour]] and rest for 30 minutes in a bowl, covered with a damp tea-towel | |
| − | + | | Divide into 6 equal parts and roll into balls | |
| − | + | | With a rolling pin on a floured surface, roll each roti out into a disc, about 13 cm (5") round | |
| − | + | | Heat 2.5 cm (1") oil in a wok or large heavy-based frying pan | |
| + | | Deep fry each puri, holding it under the oil with a slotted spoon until it puffs up which should only take a few seconds | ||
| + | | Drain on kitchen paper | ||
| + | }} | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
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Serve immediately | Serve immediately | ||
[[Category:Recipes|Puri]] | [[Category:Recipes|Puri]] | ||
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[[Category:Starters|Puri]] | [[Category:Starters|Puri]] | ||
[[Category:Snacks and light bites|Puri]] | [[Category:Snacks and light bites|Puri]] | ||
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Revision as of 18:56, 29 May 2012
Wholemeal Puri - about this recipe
Wholemeal puri or wholemeal poori is an unleavened flatbread, from India or Pakistan, that is quickly fried rather than being cooked on a tava. It should be a little smaller than a roti or a chapati, about 13 cm (5") round.
Whilst kneading dough can be therapeutic, if time is your enemy, then the food processor is your friend.
Puris are the perfect accompaniment to most Indian dishes.
Ingredients
- 1 cup atta flour or strong white flour
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons yogurt (optional)
- Vegetable oil for frying
- ½ cup water
Method
- Tip all of the ingredients and half of the water into the food processor with a plastic blade or dough hook attachment
- Blitz the mixture whilst adding a more water a little at a time until you have a soft, pliable dough that is not too sticky
- Remove from the processor, dust with a little flour and rest for 30 minutes in a bowl, covered with a damp tea-towel
- Divide into 6 equal parts and roll into balls
- With a rolling pin on a floured surface, roll each roti out into a disc, about 13 cm (5") round
- Heat 2.5 cm (1") oil in a wok or large heavy-based frying pan
- Deep fry each puri, holding it under the oil with a slotted spoon until it puffs up which should only take a few seconds
- Drain on kitchen paper
Serving suggestions
Serve immediately
