INGREDIENTS

INSTRUCTIONS

In medium bowl, mix flours and seasonings.  Sprinkle oil over dry
ingredients and rub in with your fingers.  Add yogurt a little at a
time, until a kneadable dough forms.  The dough should be on the  stiff
side, but still easily kneadable; adjust amount of yogurt as
necessary. Turn dough out onto lightly floured surface and knead 8-10
minutes.  Rinse out, dry, and lightly oil bowl.  Return bread to bowl,
cover,  and rest 1/2-2 hours.  Divide dough into 1 ball per puri.
Flatten each ball between your  lightly floured palms and set aside; do
not stack.  Cover with  plastic wrap. You can either heat the oil and
then roll out the puris  as you cook them, or roll out all the puris
first.  We prefer the  latter, as it gives us time to concentrate on
the deep-frying. Roll  out each puri into a circle approximately 6" in
diameter.  Set aside  (do not stack them) and cover with plastic wrap.
Heat oil for deep-frying in large wok or deep pot over medium-high
heat to 375 F.  You can test the oil by frying a dried bread cube; if
oil is hot enough, the cube should brown in less than 1 minute, but
not instantly. Adjust heat accordingly.  Set out wooden bowl lned with
paper towels.  Start frying one puri.  Lay it gently in oil.  Puri will
sink at first, then will rise to  surface. (If puri browns or blackens
in less than 15 seconds, the oil  is too hot; adjust heat as
necessary.)  After bread has risen to  surface, touch gently with
wooden spoon or slotted stainless steel  spoon, forcing it downward
with a quick motion.  At this point, the  puri should puff up into a
balloon. Turn over and continue cooking  10-15 seconds. Remove to
paper-lined platter to drain.  Continue  cooking the rest of the puris,
2-3 at a time, depending on the size  of your wok. Serve hot with any
curry or lentil dish.  Authors' comments: When we make puris, we
generally plan to have  guests on hand to share the pleasure of eating
the breads.  We make  up a cool yogurt dish and a curry before we get
started with  deep-frying the puris; that way, we can serve the puris
hot and at  their best. Puris are particularly good with gujarati Mango
Curr or  Egg Curry with Tomato. We find these deep-fried breads are
most  successful when served with only one curry and perhaps a fresh
chutney.  Nutritional Information per serving:  xx calories, xx gm
protein, xx  gm carbohydrate, xx gm fat,  x% Calories from fat,  x mg
chol,  xx mg  sodium, x g dietary fiber  Tyops courtesy of Sylvia
Steiger, SylviaRN (at) CompuServe (dot) com  Posted to MM-Recipes
Digest  by "Rfm" <Robert-Miles@usa.net> on Sep  28, 98

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 44
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 1.4mg
Sodium: 161.8mg
Potassium: 68mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 1.6g
Protein: 2.1g