Puris–indian Crispbread

INGREDIENTS

INSTRUCTIONS

Put flour in a large bowl and have butter ready. Chill your fingers by
running them under cold water or rubbing then with ice.  Dry well.
Then, with your fingertips, mix butter into the flour by rubbing bits
of flour and butter briskly in small circles until butter is well
distributed throughout the flour.  Stirring constantly with a wooden
spoon, gradually add enough water to make a stiff dough, as with loaf
bread. The dough is moist enough when it begins to hold together and
pull away from the sides of the bowl.  Turn the dough ball out onto a
lightly greased surface. Pinch off small portions one at a time and
roll them into circles about 1/8 inch thick and 4 to 5 inches in
diameter. Heat the oil to a temperature of 350 degrees to 375  degrees,
or until test piece of dough browns and floats to the top.  With
practice, you can fry 2 to 3 puris at a time. Start with one  though.
Gently slide it into the hot oil. It will sink, then float to  the top.
When it does, press it gently with the back of a slotted  spoon to make
it puff.  Turn it over and let it cook another minute  until just
golden brown. With the slotted spoon, lift out the cooked  bread and
lay it on clean, absorbent cloths to drain. Continue in the  same way
until all the dough is used. Serve hot. (And be careful of  that hot
oil!)  (Recipe from South Africa) ~-- Echodor v3.07  The Polka Dot
Palace BBS  1-201-822-3627  Posted by FAYLEN on 06-14-95  Posted to
MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on  Aug 1, 9

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2125
Calories From Fat: 345
Total Fat: 39.5g
Cholesterol: 91.6mg
Sodium: 14.7mg
Potassium: 545.2mg
Carbohydrates: 381.6g
Fiber: 13.5g
Sugar: 1.4g
Protein: 52g