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{{#seo:
|title=Wholemeal puri, Indian recipe
|titlemode=replace
|keywords=#wholemealpuri #foodprocessor #strongwhiteflour #vegetableoil #chapati #indiandishes #barbecued #dough #yogurt #unleavened #flour
|hashtagrev=032020
|description=Wholemeal puri or wholemeal poori is an unleavened flatbread, from India or Pakistan, that is quickly fried rather than being cooked on a tava
}}
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]].
{{recipesummary
|TotalCalories = 1193
|PortionCalories = 198
|DatePublished=27th October 2012
|Author=Chef
|Servings = Serves 6 - Makes 6 puri
|Difficulty = 2
|TotalTime = 45 minutes
|PrepTime = 40 minutes
|CookTime = 5 minutes
|Image = [[Image:Puri recipe.jpg|middle|none|alt=Electus]]

}}
</table>
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Puffy, puffy puri''

4/5

Love these, but I can never get mine to look like that - what's the trick?

[[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{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
}}
===Method===

{{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
}}
===Serving suggestions===

Serve immediately
{{RecipeLine}}
[[Category:Recipes|Puri]]
[[Category:Accompaniments|Puri]]
[[Category:Bread and baking|Puri]]
[[Category:Indian recipes|Puri]]
[[Category:Starters|Puri]]
[[Category:Snacks and light bites|Puri]]
[[Category:Pan fried]][[Category:Grilled, griddled or barbecued]]

<code 'hashtagrev:12032020'>[[Special:Search/wholemealpuri|#wholemealpuri]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/strongwhiteflour|#strongwhiteflour]] [[Special:Search/vegetableoil|#vegetableoil]] [[Special:Search/chapati|#chapati]] [[Special:Search/indiandishes|#indiandishes]] [[Special:Search/barbecued|#barbecued]] [[Special:Search/dough|#dough]] [[Special:Search/yogurt|#yogurt]] [[Special:Search/unleavened|#unleavened]] [[Special:Search/flour|#flour]]
</code>

Wholemeal puri - Revision history

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