Directions

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  1. Put the flour in a large bowl.
  2. At water little at a time and knead the dough. Use one hand to mix the flour and water in a rotating motion from the centre of the bowl outward, until the dough is moist enough to be gathered into a rough mass.
  3. Wet hands and continue until the mixture cleans the sides of the bowl and has become a non sticky dough.
  4. When the dough is kneaded, it will be elastic and smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
  5. Rest the dough for half an hour in a warm place. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin circles.
  6. Knead the dough a little again. Dough should be stiff enough to roll without extra flour.
  7. Make small balls of the dough and cover them with damp cloth while you make the rest.
  8. Take one ball of dough and roll it out into 4″-5″ circles.
  9. Repeat the same process to roll out all the puris.
  10. Heat plenty of oil (enough for deep frying) in a wok until very hot.
  11. Put in a puri and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. You may need to lightly press the top of the puri with your spatula to help it swell up.
  12. This should take only a few seconds. Flip the puri over and cook the other side until golden brown.

Note

  • You do not need to overcook the puri. It only takes a few seconds to fry a puri. Maybe 15-20 seconds on each side.