Chef's Quick Tip: Crispy Puri bread

This week, Chef Hemant Mathur, Owner of Hemant Mathur Catering, shows Tina Redwine how to make Crispy Puri bread.

News 12 Staff

Mar 17, 2021, 9:43 AM

Updated 1,169 days ago


This week, Chef Hemant Mathur, Owner of Hemant Mathur Catering, shows Tina Redwine how to make Crispy Puri bread.
1 cup whole wheat flour
3/4 tsp semolina [optional]
3/4 tsp oil for dough
1/4 cup water (might depend on flour)
1/8 tsp salt
Oil, for deep frying
1.      Mix flour, semolina, salt and oil in a big mixing bowl.
2.      Pour 1/4 cup water. Begin kneading to make a stiff and tight dough, adding more water if needed. Important to keep the dough smooth but tight so the pooris do not absorb too much oil. Do not overknead. Roll into a smooth round ball.
3.      Gently cover dough ball with oil and rest covered with a cloth for 3-4 minutes.
4.      Uncover and Divide the dough into 8 to 10 portions. Smoothen into balls by gently rubbing them between your palms.
5.      Drizzle some flour on the rolling surface and flatten the dough lightly. Roll the dough with a rolling pin into even circles of about 1.5 to 2mm thickness.
6.      Heat the fry oil until a small pinch of dough dropped into the oil rises to the top without browning.
7.      Slide the poori slowly into the hot oil. Do not disturb until it rises half way to the surface.
8.      Keep sprinkling hot oil on the surface of the poori until it puffs up completely.
9.      Once it puffs up, flip the poori and fry very quickly until golden.
10.  Remove to a steel colander with a paper towel and serve hot with accompaniment of your choice.

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