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.
Puris are the perfect accompaniment to most Indian dishes.
- 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
- 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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