There are so many great Indian restaurant starter dishes that go well with puris!
I can still remember the first time I tried a stuffed puri. I was at an Indian restaurant in Croydon with a group of friends. One ordered prawn puri and recommended I do the same. I went for the lamb keema puri and it was amazing.
Since that day about 20 years ago, puris have become sort of a naughty treat. I love them but they aren’t exactly low in calories.
Fattening though they may be, they are so nice.
If you are having a group of people over for a curry night dinner and really want to impress, making homemade puris should be on your to-do list. You can serve them with prawns, lamb mince, potatoes, chicken tikka… almost anything you serve with these fried breads will go down well.
Most restaurants use cooking oil to fry their puris. The traditional way to fry them is in ghee. I’ll leave it up to you. You will get a much more British Indian restaurant (BIR) experience if you use oil but I have to say I do love puris cooked in ghee.
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|Puri – How To Make Delicious Puris At Home|
- 500g (4 cups) chapatti flour
- a pinch of salt
- warm water
- Oil or ghee for deep frying.
- Sift the chapatti flour into a large bowl with the salt.
- Slowly add the warm water until you have a soft, pliable dough.
- Kneed the dough for about ten minutes and then set to the side, covered with a tea towel for about 30 minutes.
- Separate the dough into smaller balls that are just slightly larger than golf balls.
- Using a rolling pin, roll the small dough balls on a floured surface until round and quite flat.
- Heat the oil/ghee in a large wok. When the oil/ghee is hot enough to brown a bread crumb in about 25 seconds, it’s ready for frying.
- Slowly lower the flat puris into the oil one at a time and deep fry for 30 seconds until the puris puff up and are light brown in colour. I usually turn my puris in the ghee/oil at least once.
- Remove when ready to rest on paper towels which will absorb any excess oil.
- You can serve puries on their own like you would naans or filled with the filling of your choice.
- For best results, serve immediately.