This recipe is courtesy of Shandini, one of the best cooks I know. I am not a professional puri maker but I tried and tested this and it turned out perfect!
In South Africa puri is made soft, small and light in color. I have eaten puri in India which is also delicious but those are more brown and on the larger side. A common side dish to puri is a sugar beans curry buy you really can have it with any sauce or curry. My son loves to eat them plain as I fry them.
The awesomeness of this puri recipe is that it is quick and easy, puffs up light, fluffy and does not absorb oil. Shandini makes this recipe using a food processor and I have made it using a stand mixer with dough hook. Both work well so use whichever is available.
Add all the dry ingredients to the mixer and slowly add in the wet ingredients a tiny bit at a time until a smooth dough forms. Humidity, temperature etc will determine the exact amount of liquid so add slowly as this may not be exact.
Use a tiny bit of oil to coat the rolling pin or to outside of the dough if attempting to avoid sticking. Oil ensures it does not dry out.
Rollers choice:
a) If you are good at rolling round shapes then break off small pieces of dough and roll into small, round thin disks.
b) If you are not good at getting round shapes, like me, then roll dough out large and flat and use a cutter to cut the round shapes. I used a 3.5 inch cutter but 4 inches should work well.
When frying, use enough oil to deep fry and heat the oil on medium heat. Drop a tiny dough piece into the oil, if it rises to the top immediately the oil is at the correct temperature. The frying goes very quick so make sure you have all your tools on hand and a plate with some paper towel to transfer the cooked puri's. Place the puri disk into the oil and it should puff up immediately. I usually give it one turn but it is literally in the oil for 5 - 10 seconds. Do not brown but cook until just cooked. Carefully drain and remove.
Serve fresh and hot with your favorite curry. We served this with a spicy baked bean curry.
Thanks Shandini!
Soft South African Style Puri Recipe
Yield ~ 32
Prep time ~ 15 min
Cook time ~ 5 min
Ingredients
2 cups flour
1 tsp baking powder
pinch salt
3/4 cup 50:50 milk + hot water
Method
Place dry ingredients in stand mixer with dough hook.
Slowly add wet ingredients a tiny bit at a time while mixing. Stop when a smooth dough is formed. Add a tiny bit more liquid if needed.
Roll out into small, thin round shapes or roll a large piece and cut out with circle cutter (3.5 inch - 4 inch).
Heat enough oil in a small pan to deep fry on medium heat. Test the oil using a tiny piece of dough, if it immediately rises to the top the oil is ready.
Add each uncooked puri to the oil, it will puff up immediately. Turn once using 2 forks or utensils of choice and transfer to a plate lined with paper towel. Only cook for 5 - 10 second total until very lightly cooked.
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