Very easy to make, takes less time & also delicious in taste.. It tastes good when its hot,
But...U need to know some tricks for a crispy & puffed puri ..the dough should be firm & smooth , Dont roll the puri too thin otherwise they will not puff during frying & will turn to papad ... use a slotted spoon & slightly press the puri while frying so that puri will puff nicely..U hav to adjust the oil temperature. Otherwise puri may change to brown too quickly. So freinds lets start the recipe
2 cups Wheat flour
Luke warm Water to knead dough
Salt 1/2 tsp
1tblsp Oil to knead th dough
veg oil for frying
Mix all flour and salt. Knead dough with Luke warm water. Add oil & again knead the dough until it becomes firm & smooth. The dough should be lil bit hard as compared to chapati dough..Rest the dough for 15 minutes. Cover with a damp muslin cloth or paper towel.
Again knead the dough to get a soft dough.
Make equal size small small balls from the dough.
Applying oil on the both sides of the balls roll them light handed in to round shape small puris...they should be lil bit thick around 1/8inch.
Whenever the dough sticks to the rolling pin or rolling surface, lightly apply some oil on both sides of the semi-rolled puri. Heat oil in a deep pan, gently put the rolled puri one by one.
For frying puri Use a slotted spoon to slightly press the puris so the puri will start puffing.
fry on both sides till light brown.
Serve hot with bhaji/ alloodum click the link for alloo dum recipe (alloo-dum-odisha-style.html)