It’s been some time since I last updated the blog but Eid is a busy time and I was having way too much fun baking Eid treats and cookies, preparing for the arrival of Eid, sending parcels and cards to friends, making new friends and catching up with old ones and finally going on the webcam to exchange Eid greetings with family in SG. So now that I have found time to pay some attention to my neglected blog, let me first wish all Muslims “Eid Mubarak”. May we be blessed to experience the next Ramadhan and the next Eid. In my own language - Selamat Hari Raya Maaf Zahir dan Batin. Semoga diberkati untuk menemui Ramadhan dan beraya tahun depan. InsyaAllah.

Now getting back to the food business…

I love eating those ball like bread in Indian restaurants and have always wondered how they get the bread to bloat and puff up so that it looks like a ball on the plate. The taste - crispy and yet soft. Unlike chapatis, pratas and naans which are rather filling and “heavy”, puris seems to have a lightness about them that makes eating one insufficient and you look forward to eating another! So when I came across this video on youtube and tried the recipe out, you can imagine how ecstatic I was when my puris started to bloat!! Finally I knew how they make puris, and it tasted as good as it looks. Served with Tomato Mutton Curry it was a hit with my family, especially the kids.

Ingredients: (makes 10-12 depending on the size)

1 cup whole wheat flour
1/2 tsp salt
1/2 cup lukewarm water
1 tsp canola oil
Oil for deep frying

Method:

1. Mix the flour and salt.
2. Add the water and knead into a dough.
3. Add the oil and continue to knead the dough for a few minutes.
4. Place the dough in a bowl and cover with a damp kitchen towel.
5. When ready to use, knead the dough a few more times.
6. Break the dough into about 15 equal pieces.
7. Roll each piece into a ball and flatten in between your palm so that it will be easier to roll out.
8. Dab a little canola oil on the surface of each flattened ball.
9. Roll out the balls evenly with a rolling pin into thin circles slightly bigger than the size of your palm.
10. Heat a pan half filled with oil.
11. When the oil is hot, place one rolled out dough into the oil.
12. Use a frying slice to gently push on the dough as it is frying.
13. The dough will puff up. Flip over and fry the other side until golden brown.
14. Both sides should be golden brown.
15. Remove from the oil drain on a paper towel.
16. Serve warm with curry or vegetable kheema or tomato mutton curry. 

Tips:

• The dough will be rather stiff and it will take some effort to knead it.
• Try not to puncture the puri when you fry them or the puffed puri will start to deflate a little.

Here’s the wonderful video!