SOFT PURI

 

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This Indian Food Recipe Makes ± 21 Pieces

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This Soft Puri recipe is a classic Indian treat which is well recognized in India & South Africa in Indian homes. Puri (likewise spelled poori) is an unleavened pan fried Indian bread, ordinarily devoured on the Indian subcontinent. It is had for breakfast or as a nibble or light dinner. It is normally presented with a curry or used to make Puri Patha (Patha which is known to be an herb based patty).

Pronunciation: poo-ree

Soft Puri Ingredients:

• 2 tablespoons soft butter (I used Rama)
• ¼ teaspoon salt
• 2 cups cake flour
• ½ teaspoon baking powder
• ¼ cup sour milk (maas) or plain yoghurt (I used sourmilk)
• ± ¼ cup fresh milk

Method:

1. In a medium sized bowl/dish, drop in the flour. Add in the baking powder & salt.
2. 
3. Mix well then add in the butter. If the butter is hard, microwave for about 20 seconds & then add to the flour.
4. Using your hand, smash butter with flour until it resembles breadcrumbs.
5. 
6. Add in the sourmilk or plain yoghurt & carefully mix using your hand. (Using sourmilk or yoghurt helps the puri not to retain/absorb oil).
7. 
8. Heat the milk for 15 seconds in the microwave & gradually pour in the milk & mix the dough.
9. 
10. Knead the dough until the dough is soft & pliable.
11. 
12. 
13. Place the dough to rest in the bowl/dish.
14. 
15. Cover with plastic wrap (cling wrap) & allow to rest for about ½ an hour (this process isn’t necessary but I find the dough is much softer after resting).
16. 

There are two ways in which you can prepare the puri shapes :

The first option:

1. Sprinkle flour on a working surface or counter top & place the soft dough on it.
2. 
3. Separate into small balls.
4. 
5. Sprinkle more flour on the top side of the dough – not to much as you do not want the dough to become hard. Using a rolling pin, roll out the dough balls until about an inch thick or thinner. Use a knife or cookie cutters & cut out shapes or if you do not have cookie cutters, use a tumbler with a wide rim. I have also found the cap of a Milo tin works well for the round shape, that is what i have used.
6. 
7. 
8. 

The second option:

1. Sprinkle flour on a working surface or counter top & place the soft dough on it.
2. 
3. Separate into small balls.
4. 
5. Coat each ball in flour & roll out into circular shapes using a rolling pin.

Once the shapes are done,

place a deep pot on the stove-top & pour in cooking oil about quarter high in the pot as this will be used to deep fry the puri’s. Alternatively, you can use a deep fryer.

Test the oil with a tiny piece of dough to check if the oil is hot enough. If the dough sizzles & has bubbles around it then the oil is ready.

Carefully place the puri one at a time into the hot oil.

It will begin to puff up.

Using a spotted spoon, flip it over & remove onto kitchen towels. The frying process is less than a minute. Placing the fried puri’s on the kitchen towels help drain any access oil.

Once the oil has drained from the puri’s on the kitchen towel, use an airtight container & line with wax paper. Place puri’s in the airtight container & heat in the microwave when you’re ready to serve.

Best eaten with beans curry, tin fish chutney, sweet rice or as puri pathas.

 

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