Puri

Method

Mix flour and salt in a large bowl. Add 2 tablespoons of oil and rub through the flour until breadcrumb texture forms. Gradually add water whilst mixing until a stiff dough forms. Knead for 8-10 minutes until smooth and elastic, then cover and rest for 30 minutes. Divide dough into 12 equal balls and roll each on an oiled surface into thin rounds approximately 10cm diameter. Heat oil to 170°C in a deep pan or wok. Slide one puri into the hot oil and gently press with the back of a slotted spoon to encourage puffing; it should puff within seconds. Fry for about 30 seconds per side until golden and crispy, then remove with a slotted spoon and drain on kitchen paper. Serve hot, traditionally with curry or alongside vegetables.