It makes 10 to 12 large puris, enough to serve 4 to 6 people.
Puris are made of the same type of dough that is used for chapatis, but these little Indian breads are deep-fried in hot oil and puff up like balloons. They should be eaten almost immediately.
• 1 cup whole wheat flour
• ¼ tsp. salt
• 1 generous tablespoon of vegetable oil
• ¼ cup water
• vegetable oil for deep frying
1. Sift together the flour and the salt, then add the vegetable oil and rub it into the flour with your fingers until the mixture is fairly homogeneous. Quickly stir in the water and start working the dough with your hand in the bowl until it holds together easily.
2. Take the dough out of the bowl and knead it vigorously on a lightly floured board for 5 to 10 minutes, or until it is smooth and elastic. Add a bit more flour or a few drops more water as necessary if the dough seems either too sticky or too dry to hold together well.
3. Divide the dough into 10 or 12 equal-sized pieces, and roll each piece into a smooth ball. Roll the balls out into circles about 4 inches across, stacking them on a plate and keeping them covered to prevent drying out.
4. Heat about 2 cups of vegetable oil in a wok or heavy, deep skillet, and when it is very hot, slide in one of the dough circles. It should bubble up to the surface almost immediately and start to inflate like a balloon. Very gentle pressure with a flat spatula on top of the puri will help it inflate evenly.
5. Turn the puri over gently, using a slotted spoon or spatula, and cook it until both sides are golden brown—this will take only a few minutes. Lift out the puri, letting the oil from it drip back into the wok for a few seconds, and put it down on a plate lined with paper towels.
6. Continue frying the puris in this manner until all of them are done, then serve immediately. The puris can be kept warm in a low oven for a short time.
7. To make small puris, such as those used in potato chat puris, divide the dough into about 18 small pieces, roughly the size of little walnuts. Roll them out into circles approximately 2 to 2½ inches across, and continue as above. With the small puris, several can easily be fried at one time.
