Puri (Or Poori)

1. 1

   Sift the dry ingredients into a large bowl and return bran in the sieve to the bowl.

2. 2

   Make a hollow in the center and pour in the melted margarine.

3. 3

   Add the water gradually, kneading the mixture, until a firm dough is formed.

4. 4

   Continue to knead for a further 5-10 minutes.

5. 5

   Cover with a damp cloth and leave to stand for 15 minutes.

6. 6

   Divide the dough into 8 pieces and roll each into a thin circle 10-13 cm (4-5 inch) in diameter.

7. 7

   Heat the oil to hot and fry the puris, one at a time.

8. 8

   After a few seconds the puris will puff up.

9. 9

   Press down with a fish slice or the back of a spoon.

10. 10

    When the puris are crisp and golden, remove from the oil and drain on absorbent kitchen papertowel.

11. 11

    Serve hot.

12. 12

    VARIATION: To make coctail puris, break off small pieces of dough and roll into circle 4 cm (1-1/2 inch) in diameter.

13. 13

    As soon as they are cooked, sprinkle with sesame salt or celery salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.