Puri's are most commonly served for breakfast. They originated and are famous in South India.
Ingredients
Atta - 2 cups
Salt - 1/4 tbsp
Gingelly oil - 2 tbsp
Method
Mix the atta, salt, oil and warm water and knead into a soft dough. The dough should not be sticky or too hard. Dont let it rest for a long time as it will absorb more oil that way.
Make small balls. Use a drop of oil and roll it into small circles. They thickness must be even on all sides. It should not be very thin as it will not puff up.
Deep fry in oil and when the puris are fully puffed, flip it onto the other side and remove from heat once brown spots begin to appear
Serve hot with Potato Curry or Tomato Thokku or Puli Vellam (my MIL's original)
Bon Appetit!!
Rudra
Atta - 2 cups
Salt - 1/4 tbsp
Gingelly oil - 2 tbsp
Method
Mix the atta, salt, oil and warm water and knead into a soft dough. The dough should not be sticky or too hard. Dont let it rest for a long time as it will absorb more oil that way.
Make small balls. Use a drop of oil and roll it into small circles. They thickness must be even on all sides. It should not be very thin as it will not puff up.
Deep fry in oil and when the puris are fully puffed, flip it onto the other side and remove from heat once brown spots begin to appear
Serve hot with Potato Curry or Tomato Thokku or Puli Vellam (my MIL's original)
Bon Appetit!!
Rudra
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