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Title: Puris--Indian Crispbread
Categories: Polkadot, Faylen, Breads, Indian
Yield: 1 Servings
4 c Whole wheat flour
3 tb Butter
Oil for deep frying
Put flour in a large bowl and have butter ready. Chill your fingers by
running them under cold water or rubbing then with ice. Dry well.
Then, with your fingertips, mix butter into the flour by rubbing bits
of flour and butter briskly in small circles until butter is well
distributed throughout the flour. Stirring constantly with a wooden
spoon, gradually add enough water to make a stiff dough, as with loaf
bread. The dough is moist enough when it begins to hold together and
pull away from the sides of the bowl. Turn the dough ball out onto a
lightly greased surface. Pinch off small portions one at a time and
roll them into circles about 1/8 inch thick and 4 to 5 inches in
diameter. Heat the oil to a temperature of 350 degrees to 375
degrees, or until test piece of dough browns and floats to the top.
With practice, you can fry 2 to 3 puris at a time. Start with one
though. Gently slide it into the hot oil. It will sink, then float to
the top. When it does, press it gently with the back of a slotted
spoon to make it puff. Turn it over and let it cook another minute
until just golden brown. With the slotted spoon, lift out the cooked
bread and lay it on clean, absorbent cloths to drain. Continue in
the same way until all the dough is used. Serve hot. (And be careful
of that hot oil!)
(Recipe from South Africa)
~-- Echodor v3.07
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on
06-14-95
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