Puris
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached All-Purpose Flour |
| 1 | cup | Whole Wheat Flour |
| ⅔ | cup | Water |
| 1 | tablespoon | Melted Butter Or Ghee |
| 2 | teaspoons | Vegetable Oil |
| Ghee Or Oil For Deep Frying | ||
Directions
Cooking Time: 40 Minutes
Place the flours in a bowl, add enough of the water to make a soft pliable dough. Add the melted butter, knead until smooth. Cover the bowl with a damp cloth, leave in a warm place for one hour. Divide into 16 pieces and, using a little oil on the hands, shape into balls. Grease the rolling pin and board with oil, roll each ball into a thin pancake. Heat the ghee until smoking hot, place a puri in the frying pan. Turn immediately and press with a fish slice (slotted spatula or pancake turner) until the puri puffs up. Cook until golden. Drain on absorbent paper, serve as soon as possible.
From How To Make Good Curries by Helen Lawson Copyright 1973 Posted by Rich Harper, Fidonet Cooking Posted from the Echo's Library 03/27/95 by Frank Skelly Submitted By FRANK SKELLY On 03-27-95