Puri (flat bread)

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Ingredients:

  • 1 cup whole wheat flour
  • 1/3 cup water (lukewarm) use as needed
  • 1/2 teaspoon salt
  • 1 teaspoon oil
  • Oil to deep fry

Method

  1. Mix whole-wheat flour and salt.
  2. Add water little by little to make firm dough. Oil your palm and knead the dough.
  3. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
  4. Roll the dough balls.
  5. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
  6. Heat at least one inch of oil in a frying pan over
    medium high heat.  When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
  7. Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over.
  8. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.

Notes:

Do not add flour while rolling the puris. If the dough is too moist and it sticks to the surface and rolling pin, then add 2 – 3 drops of oil on to the surface and rolling pin.

If the oil is not hot enough, then the puris will not puff and the puris will become oily.

If the oil is too hot, then the puris will turn brown quickly and will get burnt which spoils the taste.

Recipe inspired by Manjula’s kitchen

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Chapati (Roti)


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Ingredients:

  • 1 cup whole-wheat flour
  • 1/4 teaspoon salt (Or as required)
  • 1/2 cup lukewarm water (Use as needed)
  • 1/4 cup whole-wheat flour for rolling

Optional:

  • 2 teaspoons ghee

Method

  1. Mix flour, salt, and water to make soft dough, adding water as needed.
  2. Knead the dough till it becomes smooth and pliable. When the dough doesn’t stick to the vessel, you can stop adding water. If you feel that the dough is too sticky, then add 2 to 3 tablespoons of wheat flour and kneed the dough. (dough can be slightly sticky now).
  3. Cover the dough and set aside at least ten minutes.
  4. Now make roti’s by rolling evenly in the center and sides. (make sure to not make the roti with thin center and thick sides – it will make the roti loss it’s softness in the center).

Additional notes:

  1. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
  2. Heat a pan on medium high heat. To test, sprinkle a few drops of water on the pan. If the water sizzles right away, the pan is ready.
  3. Place the one roti into the pan. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
  4. Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
  5. Add ghee to the roti, the side that is facing the pan. (In the above pics, I haven’t  applied ghee being a calorie conscious. If you add ghee, it will make your roti super soft.)
  6. Place the rotis in a container lined with a paper towel. Cover the container after each roti.