Topic: UB's Puri

[Unclebuck]

UB'S PURI - INDIAN FRIED BREAD

2 CUP CHAPATI FOUR
3/4 CUP WARM WATER
1 TBSP BUTTER GHEE
0.5 TSP SALT
0.5 LITER VEG OIL FOR FRYING

METHOD

TO MIXING BOWL ADD FLOUR, BUTTER GHEE AND SALT MIX IN THEN ADD WATER A BIT AT A TIME UNTIL YOU HAVE A SOFT PLY-ABLE DOUGH NOT STICKY. ON A FLOURED SURFACE KNEAD DOUGH FOR A FEW MINUTES UNTIL FIRM, ONCE KNEADED LEAVE TO STAND FOR 10 MIN'S. SEPARATE DOUGH INTO 6 TO 8 BALLS, FLATTEN AND ROLL EACH TO 1-2 MM THICKNESS SET ASIDE. HEAT OIL IN FRYING PAN ON HIGH HEAT, OIL WILL NEED TO BE AROUND 180 CECILIUS. CAREFULLY LOWER PURI INTO HOT OIL FRY FOR 30 SEC THEN FLIP PURI OVER FRY FOR A FURTHER 30 SECONDS

NOTES

1 TSP = 5ML
1 TBSP = 15ML
1 CUP = 285ML

NATCO WHITE CHAPATI FLOUR

TO CHECK OIL TEMP IS RIGHT DROP A LITTLE DOUGH INTO OIL IF OIL IS HOT ENOUGH IT WILL FLOAT STRAIT AWAY

[Davy]

Here goes the waisteline again!!!!!!  ;D

[JerryM]

many thanks UB. i'm not convinced on the

carefully lower puri into hot oil fry

and may 1/4 them for ease of handling.

have i missed something? what was the chicken - was it just tikka.

[Davy]

I had a puri out of my local T/A last night. I would swear the sauce was just Maggi chilli sauce, & mango chutney pureed together!