Apr 1, 2010


2 medium potatoes (300g/ 10 oz)
200g flour (1 1/3 cups)
5 tbsp plain yoghurt
1 tsp salt
6 tbsp water
Oil for deep-frying

1. Place the potatoes in pan, cover with water and bring to boil then simmer until cooked, about 10-15 minutes. When the potatoes are done, peel and mash until free of lumps. Set aside.
2. Sift the flour into a bowl and add the yogurt, salt and mashed potatoes.
3. Mix by hand to form a soft dough, adding sufficient water to soften. Knead for 10 minutes then set aside for 10 minutes.
4. Divide the mixture into 12 equal portions. Place a portion on a rolling board dusted with flour then roll it out into a pancake about 10 cm (4 in) in diameter.
5. Heat the oil in a wok until very hot and then deep fry 1 or 2 puris at a time until golden brown.
6. Remove from the oil and drain on paper towels. Serve with Vegetarian Dal Curry or with a chutney.

Last time I made this, I did not fry it. Instead I just put it in a non-stick pan with a little bit of ghee and cooked it the way I cook capati. If fried, this puri will turn out like roti arab. By the way I cooked it, it turned into a capati. You can also serve puri with hummus (pureed chickpeas).

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