Bangladeshi Brick Lane brunch inspiration includes these wonderful crispy, fried flatbreads called puri, which are usually accompanied by lightly spiced potato or aloo bhaji. You can also serve it with a dish of shemai or sweet vermicelli pudding which is equally delicious as the fried bread is perfect for scooping up the sugary, thick pudding. Try it both ways and brunch like a Bengali.
Put the flour into a mixing bowl with the salt and rapeseed oil. Add 140ml water and knead to form a soft dough. If the dough seems too dry add another tablespoon of water. Cover with a cloth and let it rest for 20 minutes. Knead the dough for a few minutes and then divide into 12 equal portions.
Dust a surface with flour and roll out into thin rounds, approximately 12cm in diameter.
Heat the vegetable oil in a deep pan on high heat. Once hot, carefully slide the first puri into the hot oil. It will sink to the bottom and then rise, puffing up. Once this happens carefully turn it over, checking it’s golden underneath, and cook the other side for another 30 seconds or so. Once the puri is golden on both sides remove with a slotted spoon, and drain on kitchen paper. Repeat with the remaining dough and serve piping hot.
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