Puri

Dough discs that instantly puff up in hot oil into golden balloons. The crust is thin and crispy, while the inside remains soft and steamy.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 389
• Protein: 7 g
• Carbs: 55 g
• Fat: 15 g

Ingredients

• 250 g Wheat flour ( sifted )
• 50 g Durum wheat semolina ( fine )
• 1 tbsp ghee ( melted )
• 1 pinch Gray sea salt
• 150 ml Mineral water ( lukewarm )
• 500 ml Peanut oil ( for frying )
• 0.5 tsp Ajwain seeds ( whole )

Instructions

1. Rubbing the dough

   In a mixing bowl, combine the wheat flour, semolina, salt, and ajwain seeds. Incorporate the melted ghee by rubbing the fat between your hands until you get a fine sandy texture.

2. Kneading

   Gradually pour in the mineral water. Knead firmly to obtain a smooth but fairly stiff dough, much less flexible than classic bread dough. It should not stick to your fingers.

3. Resting

   Cover the dough with a damp cloth. Let it rest at room temperature to relax the gluten, which will make rolling easier.

4. Shaping

   Divide the dough into small walnut-sized balls. Lightly oil your work surface. Roll out each ball into 10 cm diameter discs. The thickness must be uniform for the bread to puff up.

5. Frying

   Heat the peanut oil in a deep frying pan. When the oil is shimmering, drop in a disc. Gently press the top with a slotted spoon to force it to puff up. Once it is ballooned and golden, flip it for 10 seconds, then drain.

Chef's tips

• The oil must be very hot: if you drop a piece of dough, it should surface within 2 seconds.
• Never flour your work surface for rolling; use a thin layer of oil to avoid burning flour residue in your frying oil.

Storage

Consume immediately out of the oil. Puri loses its volume and crispness as it cools.