Priya Wickramasinghe, Carol Selva Rajah

Puris

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Preparation info
  • Makes

    12

    large or 35 crisps
    • Difficulty

      Easy

Appears in
The Food of India: A Journey for Food Lovers
The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

  • About

Puris and puri crisps are simple to make even for a large group of people. The dough should be prepared ahead of time and allowed to rest. The oil should be hot so the puris puff up well, but not so hot that you burn the outside and undercook the inside.

Ingredients

  • 325 g (2⅔ cups) maida or plain (all-purpose) flour
  • 125 g (

Method

Mix the maida and semolina with 125 ml (½ cup) water into a dough and knead well until firm. If necessary, add more flour to make it a really firm dough. Cover and leave for 1 hour.

To make puri, k