Ingrients & Directions
225 g Wholewheat flour
1/2 ts Salt
2 tb Oil
90 ml Hot water
Oil for deep frying
1. Sieve together with flour and salt. Rub in the oil. Add enough water to
make a stiff dough.
2. Put the dough on a floured surface and knead for about 10 minutes till
soft and smooth.
3. Divide the mixture into 20 balls.
4. Take one ball at a time, flatten it on a slightly oiled surface and roll
into rounds of 10cm/4 inch across. (Do not stack the rolled puris on one
another as they might stick together.)
5. Heat the oil in a wok until very hot and add a poori, pressing the
middle with a slotted spoon so that it puffs up. Quickly turn and cook the
other side for a few seconds. Drain and serve hot.
Compiled by Imran C.
Yields
20 Puris