lunch · navratri · festive · no-onion-no-garlic · puri · wheat · deep-fried · flatbread
Plain Wheat Puri
Plain wheat puri needs a stiff, tight dough, firmer than roti dough, rested for 15 minutes under a damp cloth. Roll each ball into a three to four inch round using a little oil instead of dry flour. The oil is ready when a small piece of dough rises quickly; slide a puri in and press it lightly with a slotted spoon so it puffs, then flip and fry until light golden.
Cook along · 8 steps
Method
- 1
Combine the whole wheat flour and salt in a bowl. Add water gradually and knead into a stiff, tight dough, firmer than regular roti dough.
- 2
Cover the dough with a damp cloth and let it rest for 15 minutes.
- 3
Divide the dough into small, equal-sized lemon-sized balls and flatten them.
- 4
Roll each ball into a 3–4-inch round disc using a little oil instead of dry flour.
- 5
Heat oil in a deep kadhai over medium-high heat. Test the oil with a small piece of dough; it should rise quickly when the oil is ready.
- 6
Gently slide a puri into the hot oil and press it lightly with a slotted spoon until it puffs up.
- 7
Flip and fry for a few seconds until light golden brown on both sides.
- 8
Remove with a slotted spoon, drain the excess oil on paper towels, and serve hot.
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