Puri South African Recipe
Deep-Fried Indian Bread
Servings: 24
Ingredients
- 2 cups/500ml cake wheat flour/all purpose flour
- 2 tbsp butter or ghee soft but not melted
- 1 tspn baking powder
- 3 tbsp yogurt (optional)
- 1/2 cup milk room temperature
- vegetable or light olive oil for frying
Instructions
- Sift the flour and baking powder. Rub the butter/ghee into the flour with your fingertips until it resembles fine breadcrumbs
- Add the yogurt and the milk, a little at a time to form a soft dough. Knead for a couple of minutes. If the dough is too sticky add a little more flour or if too dry add a little more milk.
- Divide the dough into 2 pieces. Roll each piece into 2 logs. Cut each log into 12 equal pieces. Roll each piece into a neat ball. Dust a flat surface with flour and roll the dough into circles, about 3mm thickness. The circle should be about 9cm in diameter.
- Fry the puris in hot oil on medium heat. Place them on paper towels to drain any excess oil before storing them in an airtight container. Can be refrigerated for up to 3 days.
Notes
- If you do not use yogurt in the mixture you may need to increase the amount of milk
- I have given you both options because sometimes you may not have yogurt and I wanted to show you that both ways work
- It is a little more crisp without the yogurt and with the yogurt you get a softer puri. It's all about personal preference
- You can make about 16 larger puris or 24 smaller ones