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Fried Indian Whole Wheat Flour Bread Recipe
|Whole wheat flour||6 Ounce (175 Gram)|
|Plain white flour||6 Ounce (175 Gram)|
|Salt||1 1⁄2 Teaspoon|
|Tepid water||6 Fluid Ounce (175 Milliliter)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Calories 211 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 364.8 mg15.2%
Total Carbohydrates 32 g10.6%
Dietary Fiber 3.2 g12.7%
Sugars 0.1 g
Protein 5 g10.2%
Vitamin A 0% Vitamin C
Calcium 1.1% Iron 10.1%
*Based on a 2000 Calorie diet
1. In a large work bowl, sift flours and salt.
2. Add the oil and water to the flour and use your hand to bind the flour and form dough.
3. Transfer to a work surface and knead for 5 minutes until the dough is soft and pliable.
4. Return to the bowl, cover with a kitchen napkin and rest for 1 hour.
5. Divide the dough into 3 equal portions.
6. On a flour dusted board, use a rolling pin to roll out the dough into a circle of 1/4 inch thickness. Using a pastry cutter or wine glass, cut circles of 3 inches.
7. In a large and deep frying pan, heat sufficient oil on a medium high flame, to deep fry the puris.
8. To make good puris, you must ensure that the oil is heated to the correct temperature or else the bread will not rise. To check through a piece of dough into the oil, it should surface within 6 seconds.
9. When oil is heated, slide the circles, 3-4 at a time, into the hot oil.
10. Using a slotted spoon, lightly press the puris down into the oil when they surface after 6 second of dropping them in the oil.
11. The puris will puff up and turn golden brown after 6-10 seconds.
12. When golden brown on one side, turn the puri over and fry the other side for 6-10 seconds more.
13. Drain the puris onto kitchen paper and allow the oil to be absorbed.
14. Serve the puris immediately or else they will flatten and become soggy.