Puris
Yield
16 servingsPrep
1 hrsCook
40 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| ⅔ | cup |
water
|
|
| 1 | tablespoon |
butter
melted |
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 158 | ml |
water
|
|
| 15 | ml |
butter
melted |
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Directions
Place the flours in a bowl, add enough of the water to make a soft pliable dough.
Add the melted butter, knead until smooth.
Cover the bowl with a damp cloth, leave in a warm place for one hour.
Divide into 16 pieces and, using a little oil on the hands, shape into balls.
Grease the rolling pin and board with oil, roll each ball into a thin pancake.
Heat the ghee until smoking hot, place a puri in the frying pan.
Turn immediately and press with a fish slice (slotted spatula or pancake turner) until the puri puffs up.
Cook until golden.
Drain on absorbent paper, serve as soon as possible.
