FEBRUARY 2021 101Puri
PHOTO P. 89
ACTIVE 35 MIN; TOTAL 45 MIN
SERVES 10
Starting out as a thin patty of dough, puri
fry up puffy and crisp and are the perfect
accompaniment to the saucy chana
masala. Tapping the puri while it’s floating
in hot oil is a quick trick that ensures it
puffs and browns evenly. To test if the oil is
hot enough, pinch off a tiny piece of dough
and place in the oil. If it immediately floats
to the top and sizzles, it’s ready.
3 cups all-purpose flour (about 12^3 / 4
oz.), plus more for sprinkling
1 cup whole-wheat flour (about 4 oz.)
1 Tbsp. kosher salt
1 tsp. ajwain (ajowan) seeds
(optional)
1 / 2 cup ghee, melted, or neutral oil
11 / 2 cups room-temperature water
Vegetable oil, for frying- Stir together all-purpose flour, whole-
wheat flour, salt, and, if using, ajwain
seeds in a large bowl. Stir in melted ghee
until combined. Gradually add 1^1 / 2 cups
water, mixing with your hands until just
combined. (You may not need the last^1 / 4
cup water; stop adding water when the
dough resists absorbing it.) Knead dough
in bowl until smooth, sprinkling with addi-
tional all-purpose flour as needed, about
5 minutes. (Dough should be slightly
sticky to the touch, but not wet.) Pinch off
sections of dough (about^3 / 4 ounce each),
and roll with your hands into 1-inch balls.
(You should have about 34 balls total.)
Cover with a clean kitchen towel to pre-
vent drying out. - Fill a medium-size deep skillet or a
wok halfway with vegetable oil; heat over
medium until a deep-fry thermometer
registers between 375°F and 380°F,
adjusting heat as needed to maintain
temperature.- Working with 1 dough ball at a time,
gently roll into a thin, even 3- to 4-inch
circle on a clean, dry work surface. Using
a spider or a slotted spoon, place dough
round in hot oil; immediately tap the puri
a couple of times to briefly submerge in
oil until fully puffed, 5 to 15 seconds. Flip
puri; cook until golden brown, tapping
occasionally, 15 to 30 seconds. Place puri
in a large bowl lined with paper towels.
Repeat process with remaining dough.
—HINA MODY
MAKE AHEAD Extra puri dough may be
frozen in a ziplock plastic bag or an
airtight container up to 3 months.
NOTE Find ajwain seeds at South Asian
grocery stores or online.
Although you might be
tempted to roll the dough
out ahead of time like puri-
making pro Hina Auntie
(see “The Caregiver,” p. 90),
roll and fry your puri one at
a time for the crispiest, puff-
iest results.