Puris

INGREDIENTS:

• 1 teaspoon olive oil

• 1 cup whole wheat flour

• 1 cup plain flour

• ½ cup semolina

• ½ teaspoon salt

• 1 cup water & add as required

• Oil for deep frying

METHOD:

1. Mix together the whole wheat flour, plain flour, semolina, salt & olive oil in a mixing bowl.

2. With a mixer, wooden spoon or your hands, add a small bit of water at a time as you begin to form a firm dough, making sure that the mixture is more dry than wet, as you mix.

3. Continue to add a splash of water at a time until you form a stiff, tight dough.

4. Cover the bowl with a tea towel or a plate & let the dough rest for 30 minutes at room temperature.

5. Roll the mixture into 25-30 tight balls.

6. Using a rolling pin coated with a little bit of olive oil, roll out each ball evenly into circles that aren’t too thick or thin, roughly about half a centimetre in thickness.

7. Place these circles onto a clean tea towel so that they don’t dry out.

8. Heat the oil in a deep pan or wok & test the oil to assess whether it is hot enough by dropping a small piece of dough. If the dough rises quickly to the top, the oil is ready to fry the circles of dough.

9. Carefully add one circle at a time. It should start to puff up immediately.

10. Give it a gentle press & nudge with a slotted spoon & then once it has puffed up, turn over & cook for a few more seconds.

11. Lift the puri out of the oil & drain the oil. Then transfer the puri onto a lined plate with paper towel to absorb any excess oil.

12. Serve hot with a savoury curry or eat on its own.