Puri or poori is a deep fried flat bread made with whole or refined wheat flour. This popularly features in a breakfast menu though it forms a part of the Indian lunch or dinner spread too. In this recipe potatoes have been combined with whole wheat flour in an attempt to increase the GI of the puri. This unusual addition of potatoes also enhances the fiber, vitamin and mineral content of the dish.
SERVINGS – 2 -3 (PORTION SIZE-3-4)
- WHEAT FLOUR – 1 CUP
- POTATO BOILED AND MASHED – 1 CUP
- CUMIN SEEDS – 1/2 TSP LIGHTLY CRUSHED
- RED CHILLY POWDER – 1 TSP
- OIL FOR FRYING
- SALT A PINCH
- WATER AS REQUIRED
METHOD
- Take a large bowl, add all the ingredients and mix into a dough.
- Knead well into a stiff but pliable dough. Cover with a wet cloth and allow to rest for 30 minutes.
- Knead the dough again and divide into 10 portions.
- Roll into puris.
- Heat enough oil for frying in a fry pan.
- Slide in the rolled puri into hot oil. Gently move it around the pan till it fluffs up .Now turn over and fry till golden brown on both sides. Fry 1 puri at a time.
- Remove on to an absorbent tissue and serve hot
Note
- The puri dough should be stiff and pliable. Don’t add too much water but knead well to get the right texture of the dough.
- You can substitute boiled and mashed potatoes with sweet potatoes, blanched and mashed spinach, carrot puree or beetroot puree.
- The puris can be cut with a cookie cutter into different shapes and fried too.
