Puri is a deep-fried bread that is round in shape. It is an airy puffed up ball that you can fill. This recipe makes about ten puris, and you can fill these with prawns to make prawn puri or chickpeas with onion and spices. Whilst these originated in India, they are also found in Bangladesh, Pakistan, Malaysia, Sri Lanka, Mauritius and other parts of the world.
Sometimes, these are cooked up fresh and sprinkled with sugar for children to have as a snack in India. There are many variations of puri, such as Bhatoora, Lucchi, Sevpuri and Manipuri. These are eaten for breakfast, as part of a snack or as a light meal. In English, puri translates to deep-fried bread. To ensure that the puri balls are crispy, you must ensure that they are thin and cooked for the right amount of time.
- Wholemeal flour (225g)
- Ghee (50g)
- Oil for deep frying
Rub the ghee into the flour, then add water to form a dough. Leave to stand for at least two hours (preferably overnight). Divide the dough into eight balls, then roll out into thin discs approximately 10 cm in diameter.
Heat the oil just below the smoke point and deep fry each puri individually for about one minute. Turn once in the oil, cook for a further minute, then drain them on kitchen paper and serve fresh and hot.