| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads, Spicy |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached All-Purpose Flour |
| 1 |
c |
Whole Wheat Flour |
| 2/3 |
c |
Water |
| 1 |
tb |
Melted Butter Or Ghee |
| 2 |
ts |
Vegetable Oil |
|
|
Ghee Or Oil For Deep Frying |
INSTRUCTIONS
Yield: 16 Puris Cooking Time: 40 Minutes
Place the flours in a bowl, add enough of the water to make a soft pliable
dough. Add the melted butter, knead until smooth. Cover the bowl with a
damp cloth, leave in a warm place for one hour. Divide into 16 pieces and,
using a little oil on the hands, shape into balls. Grease the rolling pin
and board with oil, roll each ball into a thin pancake. Heat the ghee until
smoking hot, place a puri in the frying pan. Turn immediately and press
with a fish slice (slotted spatula or pancake turner) until the puri puffs
up. Cook until golden. Drain on absorbent paper, serve as soon as
possible.
From How To Make Good Curries by Helen Lawson Copyright 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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