Ingredients:
Whole wheat dough: roti atta
1 Teaspoon Carom seeds
1 Teaspoon Salt
Oil for frying
Recipe:
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| 1. Make a whole wheat flour roti dough While making the dough add 1 teaspoon salt and 1 teaspoon carom seeds(Ajwain). | Follow this link to get more information on Carom seeds: http://en.wikipedia.org/wiki/Ajwain. |
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| 2. Take a small tennis ball sized dough and roll with roller pin. I did not add carom seeds this time, usually I do, when added they give good flavor. |
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| 3. Once rolled, deep fry in preheated oil preferably one at a time if you have no help. Its easier and faster if one is rolling out the puris and someone else frying them and taking them out. The trick if you are by yourself is that roll out puris first and then start frying them. |
CAUTION: HOT OIL!! HAND BURN DANGER!
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| 4. For puffing the puris, the trick is add oil onto the puris evenly (BE EXTREMELY CAREFUL, BOILING HOT OIL CAN BURN THE SKIN!!), press on the edges with a perforated spoon. Turn the puri top side down. When the bottom side is golden brown, cook the other side. Strain the excess oil out using the perforated spoon and then soak onto tissue paper. Enjoy with Punjabi chana masala, kaale chane, with aloo sabzi, pickle or with shrikhand! So many ways to enjoy! |
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