Directions

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  1. Weight out the flours (I prefer to weigh rather than use cups for more accurate results).
  2. Place the flours in a large bowl. Add salt and stir well.
  3. Add the melted ghee and mix.
  4. Pour in 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. We want to make a firm dough so be cautious of how much water you add.
  5. Wet your hands and continue to knead the dough until it gathers into a non-sticky, smooth ball (roughly 5 minutes).
  6. Cover the dough and let it rest for half an hour in a warm place.
  7. Knead the dough a little again. Dough should be stiff enough to roll without using extra flour.
  8. Roll the dough into an even log and slice into roughly 10 even pieces.
  9. Roll each piece in your palms to make smooth balls.
  10. Keep the balls covered with a cloth while working through the rest.
  11. Flatten the dough ball with your fingers and roll it out into 4″-5″ circles (see notes for tips).
  12. Repeat the same process to roll out all the puris.
  13. Heat plenty of oil (enough for deep frying) in a wok until very hot.
  14. 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.
  15. This should take only a few seconds. Flip the puri over and cook the other side until golden brown.
  16. Drain on a paper towel for a few minutes before serving.
  17. Serve with khattay aloo and dam ka qeema.

Note

  • When rolling if the dough starts to stick to the rolling pin, spread 1-2 drops of oil on the surface to make it less sticky. I prefer not to use flour because it tends to dry out the dough and also clouds the oil (with black powdery bits) when frying.
  • No one likes thick, doughy puris but make sure you don’t roll it so thin that it just becomes overly crispy and hard to eat. About 1mm is a good thickness.
  • You do not need to overcook the puri. It only takes a few seconds to fry a puri. Maybe 10-15 seconds on each side.