WHEAT PURI

Serving size - Approximately 15 to 18 puris 

Preparation time - 7 minutes

Cooking time - 20 to 25 minutes

 

Ingredients

Wheat flour - 2 cups
Ravai - 2 1/2 tbsp
Water - 1 1 /3 cup
Salt - as required

Method

1. Mix all the ingredients well into soft dough. The dough should be little tight than chappathi dough. Keep it aside for less than five minutes.
2. Roll the dough and cut it to small pieces.
3. Make each of the pieces to small balls by circling it between two hands. Then flatten each of the balls using roller pin or puri maker. 
4. Heat oil in a pan for deep fry.  
5. Deep fry both sides of all the flattened dough one by one in a high flame to medium flame. The color of the puri should be light brown.
6. Puris are ready. Serve it with puri kizhangu or any curries.

Note:

1. If you are using roller pin, dip the balls in the dry wheat flour or all purpose flour. It won't be sticky while flattening the balls.
2. If you are using puri maker, apply oil on both sides of the puri maker. Place the ball shaped dough on the puri maker and press it 2 or 3 times. Remove the flatten dough from the puri maker.

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