The credit for this recipe goes to Chef Harpal who comes on a TV show called Turban Tadka. I loved the addition of fennel and carom seeds to his dough and the fact that every puri comes out nice and fluffy.
Puris are small indian fluffy bread made from wheat flour and spices. Sometimes other flours such as semolina or chickpea flour are added to it to make them crispy. These are deep fried and they cook really fast if the oil temperature is right. The heat of the oil makes the puris swell up and would remain looking good if they don’t get accidentally broken. These are eaten as part of the Indian meal or even as breakfast . My mum always made puris when we got unexpected guests as they are tasty as well as quick to make. This is the first time I have made puris by stuffing chick peas flour dough inside the chappati dough. I usually make either the jeera puri or the puris with spinach.
To fry:
1. Mix the ingredients for the stuffing and make a pliable dough using warm water. Chick pea flour can be sticky so use a spoon at first and then to finish off, dip your hands in some oil before handling the flour.
2. Once the dough has been made, allow it to rest for 10 -12 minutes and then make 18 -20 small marble size balls.
What curry would you like with your spicy stuffed puris?
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