Puri – Indian Fried Bread

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour, salt, cumin and turmeric.

   Bowl
2. 2
   Add the oil and rub it into the flour with your fingers, to coarse crumbs.
3. 3
   Gradually add the water and Knead about 8–10 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
4. 4
   Cover and let the dough rest 20 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

To assemble

1. 5
   Divide the dough into 12 balls and roll each ball into a circle 10–12 cm across, rolled thin.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
2. 6
   Heat the oil' in a deep pot' to 175°C (345°F) and fry the puris one at a time: drop each into the oil and immediately press it gently with a slotted spoon so it puffs up. Fry for 30–45 seconds per side, until golden, and lift out onto paper towels.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
3. 7
   Serve hot.