* Exported from MasterCook *
North India Deep-Fried Whole Wheat Breads with Cumin - Puri
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Unleavened
Amount Measure Ingredient -- Preparation Method
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2 cups atta flour -- or 2 cups whole wheat flour, sifted
1 cup unbleached white flour
1 teaspoon fresh ground black pepper
1 teaspoon cumin seed -- finely ground
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon vegetable oil -- or ghee
1 1/2 cups plain yogurt -- or more as necessary
To fry: -- vegetable oil
In a medium-sized bowl, mix together the atta or whole wheat flour, white flour, pepper, cumin, turmeric, and salt. Sprinkle the oil over the dry ingredients and rub in with your fingers. Add the yogurt a little bit at a time, until a kneadable dough forms. The dough should be on the stiff side, but still easily kneadable; use less yogurt or more yogurt as necessary. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes.
Rinse out, dry, and lightly oil the bowl. Return the bread to the bowl, cover, and let rest for 30 minutes or as long as 2 hours.
Divide the dough into 16 balls of equal size. Flatten each ball between your lightly floured palms and set aside; do not stack. Cover with plastic wrap.
You can either heat the oil and then roll out the puris as you cook them or roll out all the puris first and then cook them. We prefer the latter, as it gives us time to concentrate on the deep-frying. Roll out each puri into a circle approximately 6-inches in diameter. Set aside (do not stack them), and cover with plastic wrap.
Heat the oil for deep-frying in a large wok or deep pot over medium-high heat until the temperature reaches approximately 375F. If you don't have a thermometer, test the oil by frying a dried bread cube: If the oil is hot enough, the cube should brown in less than 1 minute, but it shouldn't brown instantly. Adjust your heat accordingly.
Set out a wooden bowl or platter lined with paper towels.
Start by frying one puri: Lay it gently in the oil. The puri will sink at first, and then will rise to the surface. (If the puri browns or blackens in less than 15 seconds, the oil is too hot; adjust the heat as necessary.) After the bread has risen to the surface, touch it gently with a wooden spoon or slotted stainless steel spoon, forcing it with a quick motion downward. At this point the puri should puff into a balloon. Turn it over and continue to cook for 10 to 15 seconds. Remove to the paper-lined platter to drain. Continue cooking the rest of the puris, 2 or 3 at a time depending upon the size of your wok. Serve hot.
Makes 16 puffed flatbreads.
AuthorNote: There are better puris to be had in India than those served first thing in the morning from railway platforms, but there are few places so pleasurable to eat them. If you've been on the train all night, or all day and all night, or all night and all day and all night... well, fresh hot puris served with a chutney or spiced fried potatoes taste like nothing less than luxury.
When we make puris, we generally plan to have guests on hand to share the pleasure of eating the breads. We make up a cool yogurt dish and a curry before we get started with deep-frying the puris; that way we can serve the puris hot and at their best.
Cuisine:
"Indian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"16 puffed flatbreads"
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Per Serving (excluding unknown items): 99 Calories; 2g Fat (16.8% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 26182 0 0 0 0 0 0 0 0
