Puris

Puris are so delightful. Eating hot puris with jeeravan masala or any other sabji, dal or curd is just awesome. It can be had during any time of the day i.e. either as a meal or breakfast.
I’ve seen many kids who adore the small size of the puris and with so much eagerness they complete the puris.

Let us start cooking!!!

Ingredients:
Whole wheat flour (Gehun ka atta): 1 cup
Water: less than ½ cup (lukewarm)
Ghee: 2-3 tbsp
Salt as per taste
Ghee for deep frying

Method:
1. Take flour in a bowl. Add salt and ghee. Mix well.
2. Now slowly add water and make stiff dough.
3. Keep it aside for half an hour.
4. Heat ghee in a kadai.
5. Divide the dough in around 15 equal portions and roll out each.

6. Put puris in the hot ghee and deep fry.

7. Drain on any absorbent paper.
8. Serve hot with your choice of accompaniment.

Tips:
1. Instead of water you can knead the dough with milk. In this case do not add ghee.
2. When you put the puri in hot ghee let it fry from one side and then flip it and fry from other side. Do not flip it continuously.
3. Make sure the ghee is sufficiently hot otherwise your puris will absorb more ghee.

4. You can use oil or a mixture of ghee and oil also. (I love puris which are fried in ghee :) )

See you soon with a new recipe till then Happy Cooking!!!