Tuesday, April 15, 2014

Spiced Whole Wheat Puri [deep-fried flatbread]

Coming from the Indian subcontinent, Puri is a breakfast / teatime snack eaten with a sweet Halva, or a vegetarian curry. It is supposed to be light but people tend to overeat this goodness because of how delicious it is. Puris are loved in my household, and we are big on health and fitness.
Making it with whole wheat flour and using canola oil for frying makes this snack good for us. There is practically no difference when I use King Arthur's White Whole Wheat Flour [from Target]. Regular whole wheat will work just as good, but white whole wheat I have noticed stays soft. 
I modify my Puris with paprika / red chili powder, turmeric, and black pepper powder. The turmeric gives them a tinge of yellow and a great aroma. The dough stays super, super soft too.
TRICK: The trick to superior inflation was using a metallic spoon with holes. Its backside was used to rub the Puri into super hot oil. As soon as the Puri inflates, it is taken out within 5 seconds. 
  • White whole wheat flour / whole wheat flour, 2 cups
  • Salt, 1/2 tsp
  • Vegetable oil, 1 tbsp
  • Water, as needed
  • Turmeric, 1/4 tsp
  • Paprika, 1 tsp
  • Black pepper powder [coarse], 1 tsp

Mix dry ingredients together and add oil.
Use a mixer and dough hook to knead into a dough, adding water gradually. If dough becomes too wet, sprinkle more flour and continue kneading. Hand kneading will work too, but mixer saves time and mess.

Immediately, make 2 inch diameter round balls out of the dough and begin to roll them out into flat-breads.
If you keep the bread thick [couple of mm], the Puri will fry soft. If you roll it paper thin, they will be crispy. For best results, roll and fry as soon as the dough has been kneaded. 

Frying is super delicate. Slip the flat-bread into the high heated oil and use a metal spatula or tong to dip the center of the Puri in. 

With super speed, lift up the Puri and continue to dip alternative sides in and out of the oil. This is the procedure to fry them. Do not let it fry itself in the oil because it gets overdone.

Puri becomes golden when it's done! Enjoy!

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