Puri (frittiertes Fladenbrot)

Puris are served at festivals and Sunday breakfasts with aloo sabzi or chole. A firm dough and hot oil make them puff up like balloons.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 20 min
• Cook 15 min
• Vegan

Ingredients

• 250 g chapati flour (atta)
• 1 tbsp fine semolina (for crispness)
• ½ tsp salt
• 1 tbsp oil
• About 120 ml water
• Oil for deep-frying

Method

1. Mix flour, semolina, salt and oil. Add water slowly and knead to a firm, smooth dough. Rest 15 minutes.
2. Divide into 16 balls and roll into 10 cm circles with a little oil (not flour).
3. Heat oil to 180 °C. Slide a puri in and press gently with a slotted spoon until it puffs.
4. Turn and fry a few seconds until golden. Drain on paper and serve hot.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.