Week 33: Puri (India)
Puri or poori originated from India and is typically made with whole wheat flour to result in a puffy and flakey bread.
What I love about this bread is that it's unleavened. This makes for a quick yet delicious recipe that you can make at any time.
You can even save the dough by leaving it covered to have puri whenever you feel like it.
It's important to note that the only way you can get the iconic puffed bread is to ensure that the dough is being fried under the oil. Otherwise, the outcome may vary.
1 1/4 cups whole wheat flour
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
Salt, to taste
1 tablespoon oil
Oil, as much needed for deep-frying
Knead all the ingredients except for the oil meant for frying into a bowl. Knead into a dough, using water if needed. Cover and keep aside for 20 minutes.
Divide the dough into around 25 portions and roll each into a 3-inch circle (in diameter).
Heat the frying oil in a pan and deep fry the puri one at a time until they are golden brown and puffed up.
- The Bored Baker 👩🏽🍳