Plain Puris

Ingredients

• • Wheat flour - 2 cups
• • Salt - ¾ teaspoon
• • Sugar - ½ teaspoon
• • Ghee/Vanaspathi - 1 teaspoon
• • Baking powder - ¼ teaspoon
• • Water/Milk (for kneading the dough) - as required
• • Oil (for frying) - as required

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Method

• 1. Sieve flour with salt and baking powder.
• 2. Mix sugar and ghee with the flour in a mixing bowl.
• 3. Gradually add milk or water and knead to a soft pliable dough.
• 4. Keep closed for 1 or 2 hours.
• 5. Make small balls and roll out into discs.
• 6. Deep fry in hot oil till golden brown on both sides.
• 7. Note: Little sugar is necessary for the puris to puff up well and to keep it crisp.

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Variations - Carrot Puri

• • Grate carrots and steam for few minutes.
• • Grind to smooth paste and mix with flour.
• • Half a cup of maida can be mixed along with wheat flour to get softer puris.

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Variations - Masala Puri

• • Add sour curds, cumin seeds, red chilly powder, turmeric powder and cut coriander leaves to the flour while mixing.

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Variations - Tomato Puri

• • Add strained tomato juice, cumin powder, chilly powder and garam masala powder to plain maida flour or along with wheat flour.

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Variations - Crisp Karam Puri

• • To three cups of wheat flour, add 2 tablespoon of bengal gram flour and 2 tablespoon of rawa with salt, chilly powder, little thymol seeds (ajwain) and ghee. Knead to thick dough using just enough water and make puris.