Puri is a delicious dish made by all purpose flour (maida) and atta. It is best teamed with aloo curry. In Bengal it is called Luchi and is made using maida and best teamed with mutton (mangsho).
Ingredients For Puri
- All Purpose flour (maida) – 3 cups
- Atta/ Wheat flour – 3 cups
- Salt to taste
- Suji (Rava) – a handful
- Ghee (clarified butter) – 1 tbsp
- Water – required to knead
- Oil to deep fry
Procedure for preparing Puri
Knead the atta and maida along with suji, ghee and salt(as per taste) with required water into a soft dough. Keep aside covered with a wet muslin cloth for half an hour. (I always use atta and maida in equal proportions to make puris, because it’s healthier ).
Now Knead the dough again and make small balls of the dough.
Take each ball and dip it in little oil and roil them out into small circles of about 4-5 inches in diameter.
Heat enough oil in a pan to deep fry puri. Put in a puri and immediately start poring hot oil over the top of it with a spatula and you will see that it will swell up like a fluffy ball. Once it turns slightly brown scoop it out with a spatula and place it on tissue paper so that the excess oil is removed.
Serve hot with aloo (potato) curry.
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