To make about 12 five inch round breads
- 2 cups whole wheat flour
- 3 tablespoons ghee
- ½ to 1 cup lukewarm water (110° to 115°)
- Vegetable oil for deep frying
In a deep bowl, combine the flour and the ghee. With your fingertips rub the flour and the fat together until they look like flakes of coarse meal. Make a well in the center, pour ¼ cup of the lukewarm water into it, and with your fingers or a large spoon blend the water into the flour mixture. Stirring vigorously after each addition, pour in up ¾ cup more of the lukewarm water, adding it a tablespoon or so at a time and using only enough water to form a dough that can be gathered into a firm, compact ball.
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for about 7 or 8 minutes, or until the dough becomes smooth and elastic.
Again gather it into a ball, and drape a dampened kitchen towel over the top. Let the dough rest for at least 30 minutes. You can safely let the dough stand at room temperature for several hours it it is well covered and the towel lightly moistened from time to time to prevent the dough from drying out.
To shape each puri, pinch off about 2 tablespoon of the dough and form it into a slightly flattened ball about 1 ½ inches in diameter. Place the ball on a lightly floured surface and, with a rolling pin, roll it out from the center to the far edge. Lift the dough, turn it clockwise about 2 inches, and roll it again from the center to the far edge. Repeat lifting, turning, rolling until the circle is about 5 inches in diameter. Sprinkle a little flour over and under the ball from time to time to prevent it from sticking. As you proceed, cover the puris with a dampened kitchen towel.
Pour 3 cups of vegetable oil into a 10 inch karhai or a 12 inch wok, or fill a deep fryer or to 10 to 12 inch skillet or sauce pan with oil to a depth of about 2 inches. Heat the oil until it reaches a temperature of 350° on the thermostat or a deep frying thermometer.
Place one puri at a time in the hot oil. It will begin to puff immediately but unevenly. Fry it for about a minute, meanwhile pressing any flat surfaces deep into the oil with the back of perforated spoon. Turn the puri over and, still pressing it with the spoon, fry for a minute longer, or until it is evenly puffed and golden brown. As they brown, transfer the puris to paper towels to drain.
Serve the puris while they are still warm.
To make chapattis or griddle fried whole wheat breads, prepare the dough as describe above and let it rest for 30 minutes. Two tablespoon at a time, shape the dough into balls and roll each one into a 5 inch round.
Without adding any fat, heat a well seasoned griddle or 10 to 12 inch castrion skillet or a skillet that has a nonstick surface. When a drop of water flicked into the pan splutters instantly, add one of the chapattis.
Moving the bread about constantly with your fingers or shaking the pan back and forth constantly to keep the chapatti from sticking, cook it for a minute or so, until the top begins to darken somewhat. Turn the chapatti over and cook for 1 minute longer, or until it is lightly browned. Transfer the chapatti to a serving plate and fry the rest in a similar fashion.
If you like, you may spread each chapatti with about ¼ teaspoon of ghee when you remove it from the griddle. Serve the chapattis warm.
Raytas are refreshing yoghurt mixtures frequently served with Indian meals. A “raya”, like a salad, provides a cooling contrast to the main highly seasoned dishes of a meal. Its base is always yoghurt, mixed with fruits, vegetables, seasonings, even fried chick-pea flour ball, depending on the cook’s larder and tastes. Recipe for those “raytas” will shown tomorrow.
by : inforesepTags: