Cooking Time : 00:20 min INDIAN BREADS Preparation Time: 00:45 min
Quantity Made: 16 Puris
2 cups (240 grams) maida (refined flour) or pastry flour
1 teaspoon table salt
1 tablespoon ghee (page 37), softened
1 quart (800 ml) vegetable oil.
1. Sift the maida with the salt into a large bowl.
Add the ghee and 2/3 cup (135 ml) water and knead to make a soft dough.
Cover with a damp cloth and set aside for 30 minutes.
2. Divide the dough into 16 portions and shape into small balls.
Roll out into 3-inch (7½-cm) rounds.
3. Place a nonstick wok over high heat and add the oil.
When small bubbles appear at the bottom of the wok, gently slide in one dough round at
a time and cook, turning with a slotted spoon, until puffed up and pale cream in color.
Remove with the slotted spoon and drain on paper towels.
4. Serve immediately with Curry Or Pickle.
Use Oil While Rolling out The Dough So the Luchi doesn’t soak much oil