Puri | Locha Puri | Aata Puri Recipe
Author: Zeel Patel
Recipe type: Main
Cuisine: Indian
Serves: 35 - 40 medium puri
- Aata / Whole wheat flour - 1 ½ cup
- Salt - 1 tsp, according to taste
- Oil - 1 tsp
- Water - ⅓ - ½ cup or as per need
- Oil for frying
- In a mixing bowl, add flour, salt, and 1 tsp of oil.
- Mix them well.
- Now add water gradually and make a smooth firm dough not too soft not too stiff.
- Do not make a very soft dough like chapatis.
- Cover it and let it rest for 20-30 min.
- After 30 min, on the gas-stove, start heating oil in deep Kadai for frying.
- Pinch out marble size dough, make a smooth ball.
- Flatten it and roll out thin puri.
- Grease with oil if facing difficulties while rolling.
- Similarly, prepare another 3-4 puris.
- Fry them in hot oil.
- Puris will puff up automatically.
- Flip them and cook properly from another side too.
- Take them out using a slotted spoon.
- The same way make all puris.
- Roll them and fry them in small batches.
- Do not stack rolled puris, they will dry out and will not get desired soft puris.
- If puris are not puffing up automatically, gently press them down in an oil using spatula.
- If the oil is not hot enough, puris will not puff up.
- Similarly, prepare all the puris. Serve hot or store them in a casserole for further use.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/puri-or-poori/
3.5.3208