Puri is a popular South Asian unleavened bread . It is usually known as puri or poori (pronounced as poori.  It is tasty and makes a great meal. This post is part of the Culinary Hoppers, Blogversary special. Yes, it’s been a year of our blog hop and truly a wonderful journey with like minded bloggers.  It is the part of the theme “South Indian Thali”

Puri,a South Asian food is a tasty  deep fried bread. It is a very popular food usually served during festivities and functions. Different regions serve it in varied ways. While the north indians usually have it chole, the south indians prefer the dry potato accompaniment, popularly known as sukha bhaji or kurma. In Maharhastra,Puri shrikhand is a popular dish. The serving of mango pulp with this is simply divine.

Thedough is made into small balls and  rolled into medium sized discs and deep fried. Without much ado, let me take you to the recipe in a step by step pictorial description.

Ingredients :

• Wheat flour 2 cups
• oil 2tbso
• salt to taste
• water to knead (little)
• oil for frying and rolling

Checklist :

wide bowl, kadai or wok, perforated handle, tissue paper, wide plates, rolling pin, rolling board (some use it)

Procedure :

1. Take the flour in a bowl,add the salt and oil, mix well with hand.
2. Add a little water and knead to a firm dough.
3. Take a small ball of the dough.
4. Smear a little oil and roll into a circle of 3 inch circle
5. The rolled puri should neither be too thick or thin.
6. Heat oil in a kadai.
7. Before you put in the rolled puri, check for the ideal temperature. Slowly, let the fried puri in oil. Take a ladle and press it lightly. It puffs, then flip it to the other side. Once it is slightly dark in colour, remove it and put it on a tissue paper.
8. Repeat for the rest of the dough.

Handyhints:

1. The dough should not be soft, otherwise the puris will turn oily.
2. Dusting with flour can be done, but it turns the oil rancid.
3. The puri should not be too thick or too thin. Thin ones turn crispy and thick ones do not taste good.
4. To check the temperature of the oil, put a small piece of the dough. If it floats to the top, it is ready for cooking. Alternately, you can use a wooden spoon and hold it in the middle of the oil. Bubbles arise and it is ready to use.
5. Adding a little salt to the oil prevents it from smoking.

 

 

 

 

 

Here are the other South Indian thali dishes by my co-bloggers :

Tomato Pappu by  Vani

Vellai kurma by Parvathy

Cucumber chutney by Padma

Ajwain leaf pakoda by Shobana

Horsegram  Veg Biryani by Piyali

Dharwad Peda by Anu

Coconut ladoo by Swati

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