Puri or poori is a deep fried bread basically using wheat flour .Again there are many versions of this dish depending upon the region and the cuisine all over India where the flour and the recipe varies accordingly. In Konkani cuisine poori is always with wheat flour and is accompanied commonly with a potato curry called Bhaji or even our favourite Dalithoy and is prepared for breakfast ..This is also a much preferred dish when we have guests or for any special ocassion…Now a days due to influences of different cuisine the accompaniment varies sometimes from kurma to chana masala or other North Indian curries but Puri bhaji is always a preferred combo and loved by everyone.
Here the bhaji I am referring to is the pattal bhaji i.e semi liquid one.. the recipe of which I have already shared and can be found Here .At our home puri is always had with this bhaji,if you prefer dry bhaji avoid adding water. Though puri is common and made by everyone I thought of sharing my recipe here so that beginners who think making puris is a task also can try without any worries.so here it goes…
- Whole wheat flour 2 cups or as required
- Water as required
- Salt to taste
- Oil for deep frying.
- Take the wheat flour in a wide bowl, add salt and mix well.
- Now add water gradually and keep mixing it until all the flour is mixed and forms a mass.
- Knead well to a soft dough.
- The dough should be soft but a bit harder and tight than what you prepare for rotis or chapatties.
- Rest for 15 minutes .
- Now pinch small balls out of the dough and roll into small flat circles. not too thin and not too thick either.
- The circles should be equally thick from all sides to puff up properly.
- Heat oil in a deep kadhai or pan .to check if it is hot enough just drop a very tiny piece of dough and if it comes up quickly and gradually then the oil is ready .
- Turn the flame to medium high and gently slide the rolled circle and quickly pat it with spatula so that it puffs up ..take care to do it gently if you are a first timer.
- Once it puffs up ,gently turn it to other side and fry until golden.
- Remove on a paper towel once the puri is fried on both sides.
Similarly fry the rest one by one and serve it along with bhaji or any preferred curry.
- The dough should not be too soft but a bit tight and hard or else there is chance of puris soaking oil.
- Fry till your achieve a nice golden colour ..some prefer it to be a bit darker than what I have shown above.
- The bhaji recipe is already shared in the blog, the link of which I have provided above..
- There is one more version of puris called spicy puris in the blog the recipe of which can be found through archives.