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.


Chef’s Tip:
Use Oil While Rolling out The Dough So the Luchi doesn’t soak much oil



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s